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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
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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