Venetian Shrimp & Scallops

• 1# Sea Scallops
• 1/4 c of fflour seasoned W salt /pepper
• 1T olive oil (one turn around the pan)
• 2Tbutter
• 2 cloves garlic
• 1 lg shallot, finely chopped
• 1/2t crushed red pepper flakes
• 1 c dry white wine
• 1c chicken broth
• 1 14 oz can diced tomatoes in juice
• 1/4t saffron threads
• 1 # large shrimp,cleaned & deveined
• 12 leaves fresh basil shredded or torn
• 1 lemon zested
• Hot crusty bread for plate mopping

1. Lightly coat the sea scallops in seasoned flour. Discard remaining flour
2. Preheat a large skilet over medium high heat. Add oil and butter . When butter melts into oil, add scallops.
3. Brown scallosp for 2 min on each side then remove from pan.
4. Add additional drizzle of oil to the pan and and the garlic, shallots and red pepper. Reduce heat a little and saute garlic and shallots 2 min., stirring constantly. Add wine to the pan and free up and pan drippings. Reduce wine 1 min. then add stock, tomatoes, and saffron. When liquids come to a bubble add shrimp and cook 3 min. Return scallops to pan and cook shrimp and scallops 2-3 min longer. Transfer to a warn serving dish and top with basil and lemon zest.
5. I serve over linguine or angel hair pasta.
6. Delicious!!

salt, olive oil, garlic, shallot, red pepper, white wine, chicken broth, tomatoes, saffron threads, shrimp, basil, lemon zested, crusty bread

Taken from www.epicurious.com/recipes/member/views/venetian-shrimp-scallops-50125394 (may not work)