VENETIAN SHRIMP AND SCALLOPS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound sea scallops
1/4 cup flour, season w/salt & pepper
1 tablespoon olive oil
2 tablespoons 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 or stock
1 14-oz can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp,
peeled & deveined
12 leaves fresh basil, torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Heavy cream for thickening
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Directions: |
Directions:Lightly coat the scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids start to bubble, add shrimp and cook 3 minutes. Return scallops to pan and cook shrimp and scallops 2 to 3 minutes longer. Add heavy cream to taste. Top with basil and lemon zest and serve with crusty bread. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: We ate something similar at a restaurant in Ft Myers Florida. Great way to serve scallops.
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