- 4
Ingredients
- Yields 4 servings
- 1 Lb sea scallops
- 1 Lb large shrimp, peeled and deveined
- 1/4 cup flour seasoned with salt and pepper
- 1 TBSP extra virgin olive oil
- 2 TBSP butter
- 2 cloves garlic chopped
- 1 large shallot finely chopped
- 1/2 tsp crushed red pepper flakes
- 1 cup dry white wine
- 1 cup chicken broth
- 1 14 oz can diced tomatoes
- 1/4 tsp saffron threads
- 12 leaves fresh basil, shredded or torn
- 1 lemon, zested
- Hot crusty bread for plate mopping
- cooked pasta - fettuchini, penne, etc.
- (serve with asparagus wrapped with bacon or prosciutto for veggie)
Preparation
Step 1
Pre cook pasta to al dente. Remove but keep water simmering on low.
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat large skillet over med high heat. Add oil and butter. When butter melts into oil, add scallops. Brown scallops 2 min. on each side, then remove from pan.
Add an extra drizzle of oil to pan and add garlic, shallot and crushed red pepper. Reduce heat a little and saute garlic and shallots 2 min., stirring constantly. Add wine to pan and free up any pan drippings. Reduce wine 1 min and then add stock, totatoes and saffron threads. *** When liquids come to a boil, add shrimp and cook approx 3 minutes. Return scallops to pan and cook an addt 2-3 minutes.
Dish over pasta and top with basil and lemon zest. Serve with crusty bread
**** This is when you make sure water is up to a boil and re add pasta for remaining minutes to ensure hot . Drain and put on plates before dishing up seafood.