Venetian Shrimp and Scallops

Name: Venetian Shrimp and Scallops
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 1 cup fish stock (or chicken if you prefer); 1 (14 ounce) candiced 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

Venetian Shrimp and Scallops was pinched from <a href="http://italian.food.com/recipe/venetian-shrimp-and-scallops-62699" target="_blank">italian.food.com.</a>

"I saw this recipe made on 30 Minute Meals. These shrimp and scallops in the light tomato broth are delicious. I've even made this without the saffron (with a touch more garlic and spice) and it was still full of flavor. I substitute vegetable broth for the chicken, but feel free to add it back if you prefer...."

INGREDIENTS

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1 lb sea scallops

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1⁄4 cup flour, seasoned with

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salt and pepper

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1 tablespoon extra virgin olive oil

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2 tablespoons butter

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2 cloves garlic, chopped

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1 large shallot, finely chopped

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1⁄2 teaspoon crushed red pepper flakes

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1 cup dry white wine

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1 cup vegetable stock or 1 cup fish stock (or chicken if you prefer)

•

1 (14 ounce) candiced tomatoes with juice

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1⁄4 teaspoon saffron thread

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1 lb large shrimp, peeled and deveined

•

12 leaves fresh basil, shredded or torn

•

1 lemon, zest of

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