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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.


  • 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.

Categories: Main Dish  Shellfish  Stove 
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