Venetian Shrimp and Scallops

Ingredients

• 1 lb sea scallops
• 1/4 cup flour, seasoned with
• salt and pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 2 cloves garlic, chopped
• 1 large shallot, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 cup dry white wine
• 1 cup vegetable stock or fish stock (or chicken if you prefer)

• 1 (14 ounce) can diced tomatoes with juice
• 1/4 teaspoon saffron thread
• 1 lb large shrimp, peeled and deveined
• 12 leaves fresh basil, shredded or torn
• 1 lemon, zest of

Directions

1. 1

   Lightly coat the sea scallops in flour.

2. 2

   Preheat a large skillet over medium high heat.

3. 3

   Add oil and butter.

4. 4

   When butter melts into oil, add scallops.

5. 5

   Brown scallops 2 minutes on each side, then remove from pan.

6. 6

   If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes.

7. 7

   Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.

8. 8

   Add wine to the pan and free up any bits that are stuck to the pan.

9. 9

   Reduce wine about a minute, then add stock, tomatoes and saffron threads.

10. 10

    When liquids come to a bubble, add shrimp and cook 3 minutes.

11. 11

    Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer.

12. 12

    Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.

13. 13

    Serve with crusty bread to enjoy the juices.