Sunday, March 16, 2008

Venetian Shrimp and Scallops

Frozen seafood was on sale at the grocery store last weekend, so I had a freezer full of shrimp and scallops. I was at a loss as to what to do with the two together, so I turned to the girls on the What's Cooking board on the Nest, who recommended this Rachael Ray recipe. I changed the recipe a bit, since I didn't want to spend the money on saffron. I substituted Italian seasoning instead and it worked great. This dinner was very tasty. I served Joe's portion over penne and ate grilled asparagus with mine. This meal also requires a nice loaf of bread to sop up all the sauce. Delicious! I only wish my shrimps and scallops were larger, but they tasted good regardless!

Venetian Shrimp and Scallops

1 pound sea scallops
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 (I used onion)
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 (I used Italian seasoning)
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn (I omitted)
1 lemon, zested (I omitted)

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.

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