VENETIAN SHRIMP AND SCALLOPS

By á-2995

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

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