Venetian Shrimp and Scallops
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 lb sea scallops
- 1⁄4 cup flour, seasoned with
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 1 large shallot, finely chopped
- 1⁄2 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 cup vegetable stock or 1 cup fish stock (or chicken if you prefer)
- 1 (14 ounce) can diced tomatoes with juice
- 1⁄4 teaspoon saffron thread
- 1 lb large shrimp, peeled and deveined
- 12 leaves fresh basil, shredded or torn
- 1 lemon, zest of
directions
- Lightly coat the sea scallops in flour.
- Preheat a large skillet over medium high heat.
- Add oil and butter.
- When butter melts into oil, add scallops.
- Brown scallops 2 minutes on each side, then remove from pan.
- If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes.
- Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
- Add wine to the pan and free up any bits that are stuck to the pan.
- Reduce wine about a minute, then add stock, tomatoes and saffron threads.
- When liquids come to a bubble, add shrimp and cook 3 minutes.
- Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer.
- Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.
- Serve with crusty bread to enjoy the juices.
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Reviews
-
Absolutely fabulous!! Everyone should try this. Definitely restaurant quality food here. The layers of flavors are wonderful. I used 3/4 lb of shellfish combined, and cut the remaining ingredients in half. That worked perfectly. I did use chicken broth and my tomatoes were seasoned with garlic and olive oil. Very very good. I will make this again, and I'm sure it will impress dinner guests.
-
I was searching for a recipe that included both shrimp and scallops and I just happened to have all the ingredients to make this wonderful recipe (I did have to substitute on onion for the shallot though). I served this over a small amount of whole wheat pasta and it was great! The lemon, the fresh basil, the saffron - great flavour mix. Everyone loved it, Thanks Kozmic Blues!
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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