Venetian Shrimp And Scallops
By á-170456
Ingredients
- SERVING SUGGESTIONS:
- 1 pound sea scallops
- 1/4 cup flour seasoned with
- Salt to taste, and Freshly-ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 garlic cloves 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 can diced tomatoes in juice - (14 oz)
- 1/4 teaspoon saffron threads
- 1 pound large shrimp peeled, deveined
- 12 fresh basil leaves shredded or torn
- 1 lemon zested
- Hot crusty bread for plate mopping
- Asparagus With Prosciutto (see recipe)
- Lemon Sorbet (see recipe)
Details
Servings 4
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.
This recipe yields 4 servings.
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