Venetian Shrimp and Scallops (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound sea scallops |
1/4 cup flour, seasoned with salt and pepper |
1 tablespoon (1 turn around the pan) 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 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, shredded or torn |
1 lemon, zested |
hot, crusty bread, for plate mopping |
serving suggestions: asparagus with prosciutto |
dessert suggestions: lemon sorbet dessert cups |
Directions:
1. Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
2. Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
3. 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 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.
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