Ingredients: |
Ingredients: 1/2 lb. Bay Scallops
1 lb. Shrimp, peeled and deveined
1/4 c. Flour, seasoned with salt and pepper
1 tbl. Extra-VirginOlive Oil (1 turn around the pan)
2 tbl. Unsalted Butter
2 Cloves garlic, chopped
1 large Shallot, finely chopped
1/2 tsp. Crushed red pepper flakes
1 c. Dry white wine
1 c. Chicken broth or stock
1--14 oz. can diced tomatoes in juice
1/4 tsp. Saffron threads
Gremolata (see note below)
Orzo Pasta (see note below)
|
Directions: |
Directions:Lightly coat the scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium heat. Add oil (1 turn around pan) and butter. When butter melts into the oil, add scallops. Brown scallops 2 minutes on each side. Remove from pan.
Add an additional drizzle of oil to the pan and add the garlic, shallots, and red pepper flakes. Reduce heat a little and saute garlic and shallots for 2 minutes, stirring constanly. Add wine to pan and scrap up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a boil, 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 bowl and top with the gremolata.
Serve with orzo pasta.
*** Cook orzo pasta per box directions. When cooked, drain and return to the same pot. Add a couple pats of butter and a handful of grated cheese. Stir to incorporate butter and cheese on the pasta.
*** Gremolata: 12 basil leaves, zest of lemon, fresh parsley. Chop basil and parsley together, add the lemon zest. Sprinkle over the shrimp and scallops before serving.
Note: Timing is everything for this dish. Make sure that you start the pasta at the same time you begin to brown the scallops.
Serves 4 |
This recipe for Gamberetti and Cappe Sante (Shrimp & Scallops) is from