Venetian Shrimp and Scallops

Kozmic Blues's Note:

I saw this recipe made on 30 Minute Meals. These shrimp and scallops in the light tomato broth are delicious. I've even made this without the saffron (with a touch more garlic and spice) and it was still full of flavor. I substitute vegetable broth for the chicken, but feel free to add it back if you prefer.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb sea scallops
• ¼ 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
• ½ 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
• ¼ teaspoon saffron thread
• 1 lb large shrimp , peeled and deveined
• 12 leaves fresh basil , shredded or torn
• 1 lemon, zest of

Directions:

1. Lightly coat the sea scallops in flour.
2. Preheat a large skillet over medium high heat.
3. Add oil and butter.
4. When butter melts into oil, add scallops.
5. Brown scallops 2 minutes on each side, then remove from pan.
6. 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.
7. Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
8. Add wine to the pan and free up any bits that are stuck to the pan.
9. Reduce wine about a minute, then add stock, tomatoes and saffron threads.
10. When liquids come to a bubble, add shrimp and cook 3 minutes.
11. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer.
12. Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.
13. Serve with crusty bread to enjoy the juices.

Reviews

[Ann Rotatori]

Excellent. A favorite of family and friends. I've made it with and without the saffron. If you don't have it in your pantry don't worry ... it's great either way.

[Chef #995051]

We love this recipe!! It would be super expensive in a nice restaurant, but is not too unreasonable to make at home. Very tasty! We dipped french bread in the broth and sopped up every last drop!

[pwdcrazy]

Great recipe! I was making it just for two, so I just used the scallops, but I want to try it with the shrimp next time! I served it over rice, and it was a big hit!