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VENETIAN SHRIMP AND SCALLOPS

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Ingredients

  • 1 LB SEA SCALLOPS
  • 1/4 CUP FLOUR SEASONED WITH SALT AND PEPPER
  • 1 TBSP OLIVE OIL
  • 2 TBSP BUTTER
  • 2 CLOVES GARLIC - CHOPPED
  • 1 LARGE SHALLOT - CHOPPED
  • 1/2 TSP CRUSHED RED PEPPER FLAKES
  • 1 CUP DRY WHITE WINE
  • 1 CUP CHICKEN STOCK
  • 14 OZ. CAN DICE TOMATOES IN JUICE
  • 1/4 TSP SAFFRON THREADS
  • 1 LB. LARGE SHRIMP - PEELED AND DEVEINED
  • 12 LEAVES FRESH BASIL - SHREDDED OR TORN
  • 1 LEMON - ZESTED
  • HOT CRUSTY BREAD - FOR DIPPING

Details

Preparation

Step 1

ADD OIL AND BUTTER TO SKILLET - ADD SCALLOPS
BROWN 2 MINS ON BOTH SIDES -REMOVE FROM PAN

ADD MORE OIL AND ADD GARLIC,SHALLOTS,CRUSHED
RED PEPPER FLAKES -REDUCE HEAT AND SAUTE -2
MINS. ADD WINE - DEGLAZE - REDUCE WINE 1 MIN

ADD STOCK,TOMATOES,AND SAFFRON - WHEN IT
COMES TO A BUBBLE ADD SHRIMP - ABD COOK 3 MINS. - ADD BROWNED SCALLOPS AND COOK WITH
SHRIMP 2 - 3 MINS.TRANSFER TO WARM DISH AND
TOP WITH BASIL AND LEMON ZEST



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