Venetian Shrimp and Scallops
1 pound sea scallops
1/4 cup flour seasoned with salt and pepper
1 TBSP olive oil
2 TBSP butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 14 ounce can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, torn
1 lemon zested
Hot, crusty bread for plate mopping (I recommend that you butter it, hey, live a little),
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining 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.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine one minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook for 3 minutes. Return scallops to the pan and cook shrimp and scallops 2-3 minutes longer. Transfer contents of pan to a warm serving dish and top with basil and and lemon zest. Pass plenty of bread to enjoy the delicous juices.
Pairs Well With
Venetian Shrimp and Scallops (Rachael Ray). The best part of this dish is that it involves mopping your plate with hot, crusty, buttered bread. Perfect for a chilly night.