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.