5 Reviews

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.

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Ann Rotatori June 22, 2009

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!

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jenne October 19, 2008

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!

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pwdcrazy August 03, 2008

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.

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Recipe Reader December 05, 2007

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!

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Just Call Me Martha June 24, 2004
Venetian Shrimp and Scallops