Venetian Shrimp and Scallops

[kitchenelf]

Venetian Shrimp and Scallops
Rachel Ray Recipe
Serves 4

Shrimp and Scallops:
1 pound sea scallops (large ones)
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) 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 chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping


Lightly coat the sea 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 scallops 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 come to a bubble, 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 dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.


When I made this last year I reduced the stock for much longer than what it calls for. Before I added the shrimp and returned the scallops to the pot I know I reduced for about 30 minutes. I just tasted as I reduced until I got the flavor I wanted.

[Atomic Jed]

Thanx for the recipe Elf! You got that right! "Taste as you go"! "never trust a skinny chef" Hmm, I must be dumb, I'm skinny, YIKES! Atomic Jed!

[cantcook]

Oh yeah, this is one that I will soon be trying.