Venetian Shrimp And Scallops

Recipe Ingredients

1 lb	454g / 16oz	Sea scallops
1/4 cup	15g / 0.5oz	Flour - seasoned with
		Salt - to taste, and
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter
2		Garlic cloves - chopped
1		Shallot - finely chopped (large)
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1 cup	237ml	Dry white wine
1 cup	237ml	Chicken broth or stock
1		Diced tomatoes in juice - (14 oz)
1/4 teaspoon	1.3ml	Saffron threads
1 lb	454g / 16oz	Large shrimp - peeled, deveined
12		Fresh basil leaves - shredded or torn
1		Lemon - zested
		Hot crusty bread - for plate mopping
		Serving Suggestions
		Asparagus With Prosciutto - (see recipe)
		Lemon Sorbet - (see recipe)

Recipe Instructions

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 (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.

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B28) - from the TV FOOD NETWORK

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