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VENETIAN SHRIMP AND SCALLOPS Recipe

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This recipe for VENETIAN SHRIMP AND SCALLOPS, by , is from Life is What You Bake It!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

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

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.

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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