Ingredients for Venetian Shrimp And Scallops
- 1 pound sea scallops
- 2 tablespoons all-purpose flour
- Salt And Pepper
- Extra Virgin Olive Oil
- 1 tablespoon butter
- 2 cloves minced garlic
- Shallot
- 1/4 teaspoon crushed red pepper flakes
- Dry White Wine
- Vegetable Stock
- Tomatoes With Juice
- Saffron Thread
- Large Shrimp
- Fresh Basil
- Lemon, Zest Of
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How to Make Venetian Shrimp And Scallops
- Lightly coat 1 pound sea scallops in 2 tablespoons all-purpose flour.
- Preheat a large skillet over medium-high heat.
- Add 1 tablespoon olive oil and 1 tablespoon butter.
- When butter melts, add scallops and cook for 2 minutes per side, until golden brown. Remove from pan and set aside.
- If the pan looks dry, add another 1 tablespoon olive oil. Add 2 cloves minced garlic, 2 finely chopped shallots, and 1/4 teaspoon crushed red pepper flakes.
- Reduce heat to medium, and sauté garlic and shallots for 2 minutes, stirring constantly.
- Add 1/2 cup dry white wine to the pan, scraping up any browned bits from the bottom.
- Reduce wine for about 1 minute. Then, add 1 cup vegetable or chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), and a pinch of saffron threads (optional).
- Bring the liquid to a gentle simmer. Add 1 pound shrimp and cook for 3 minutes, or until pink and opaque.
- Return scallops to the pan and cook for another 2-3 minutes, until heated through.
- Transfer shrimp and scallops to a serving dish. Garnish with 2 tablespoons chopped fresh basil and 1 teaspoon lemon zest.
- Serve immediately with crusty bread to soak up the delicious sauce.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
17g
Fat
23g
Carbs
6g
