Venetian Shrimp And Scallops Recipe

Name: Venetian Shrimp And Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb sea scallops, 1/4 cup flour, seasoned with, salt and pepper, 1 tablespoon extra virgin olive oil, and more.

Yes, Venetian Shrimp And Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venetian Shrimp And Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions