Venetian Shrimp and Scallops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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
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 starts to thicken (approx 5 min), 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.
Number of Servings: 4
Recipe submitted by SparkPeople user FORWARDMOTIONS2.
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 starts to thicken (approx 5 min), 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.
Number of Servings: 4
Recipe submitted by SparkPeople user FORWARDMOTIONS2.
Nutritional Info Amount Per Serving
- Calories: 310.4
- Total Fat: 10.4 g
- Cholesterol: 165.3 mg
- Sodium: 775.6 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.1 g
- Protein: 28.7 g
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