Venetian Shrimp And Scallops

• 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) can diced 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

1. Lightly coat the sea scallops in flour.
2. Preheat a large skillet over medium high heat.
3. Add oil and butter.
4. When butter melts into oil, add scallops.
5. Brown scallops 2 minutes on each side, then remove from pan.
6. If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes.
7. Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
8. Add wine to the pan and free up any bits that are stuck to the pan.
9. Reduce wine about a minute, then add stock, tomatoes and saffron threads.
10. When liquids come to a bubble, add shrimp and cook 3 minutes.
11. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer.
12. Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.
13. Serve with crusty bread to enjoy the juices.

scallops, flour, salt, extra virgin olive oil, butter, garlic, shallot, red pepper, white wine, vegetable stock, tomatoes, saffron thread, shrimp, basil, lemon

Taken from www.food.com/recipe/venetian-shrimp-and-scallops-62699 (may not work)