Venetian Shrimp and Scallops

By DeliciouslyDished

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Ingredients

• 1 lb sea scallop
• 1 ⁄4 cup flour, seasoned with salt and pepper
• 1 tbsp extra-virgin olive oil, 1 turn around the pan
• 2 tbsp butter
• 2 clove garlic, chopped
• 1 large shallot, finely chopped
• 1 ⁄2 tsp crushed red pepper flakes
• 1 cup dry white wine
• 1 cup chicken broth, or stock
• 14 oz can diced tomatoes, in juice
• 1 ⁄4 tsp saffron, threads
• 1 lb large shrimp , peeled and deveined
• 12 fresh basil leaves, shredded or torn
• 1 lemon, zested
• 1 hot, crusty bread, for plate mopping

Preparation

Step 1

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.