Venetian Shrimp and Scallops |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1 lb sea scallops |
1/4 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 |
1/2 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 |
1/4 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.
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