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Venetian Shrimp and Scallops

shrimp and scallops

Shrimp and scallops go very well together! I decided to make a new recipe Monday night using both of these delicious seafood items. I found fresh scallops, but the shrimp were frozen, as they usually are. I cut this recipe in half and combined this with zucchini/squash noodles, so I think it threw off the sauce a little, but it was still tasty.

Next time I think I'd change it up and use chicken stock instead of broth, and also use more of a tomato sauce instead of just diced tomatoes. Give it a go though - healthy and good! 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 (or zucchini noodles for a healthy option) Directions: 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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