Venetian Shrimp and Scallops

Name: Venetian Shrimp and Scallops
Prep time: 10 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 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; 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; Serving Suggestions: Asparagus with Prosciutto; Dessert Suggestions: Lemon sorbet dessert cups

Venetian Shrimp and Scallops was pinched from <a href="http://www.foodnetwork.com/recipes/rachael-ray/venetian-shrimp-and-scallops-recipe.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 pound sea scallops

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1/4 cup flour, seasoned with salt and pepper

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1 tablespoon (1 turn around the pan) 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 chicken broth or stock

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1 (14-ounce) can diced tomatoes in juice

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1/4 teaspoon saffron threads

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1 pound large shrimp, peeled and deveined

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12 leaves fresh basil, shredded or torn

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1 lemon, zested

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Hot, crusty bread, for plate mopping

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Serving Suggestions: Asparagus with Prosciutto

•

Dessert Suggestions: Lemon sorbet dessert cups

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