Venetian Shrimp and Scallops
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- 1 pound(s) sea scallops
- 1/4 cup(s) flour seasoned w/ salt&pepper
- 1 tablespoon(s) olive oil extra virgin
- 2 tablespoon(s) butter
- 2 clove(s) garlic crushed
- 1 shallot finely chopped
- 1/2 teaspoon(s) red pepper flakes crushed
- 1 cup(s) dry white wine
- cup(s) chicken stock
- 1 can(s) diced tomatoes 14 oz.
- 1/4 teaspoon(s) saffron threads
- 1 pound(s) large shrimp peeled&deveined
- 12 fresh basil leaves shredded
- 1 lemon zested
- 1 hot crusty bread
- Lightly coat the sea scallops in seasoned flour. Pre-heat 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 and stir for 2 minutes. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquid comes 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 soak up the juices.
This recipe is a personal recipe added by KathyEierman and has not been tested or endorsed by MyRecipes.
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Venetian Shrimp and Scallops Recipe at a Glance
- COURSE: Main Dishes