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 pound sea scallops; 1/4 cup of flour, seasoned with sea salt and pepper; 1 tablespoon extra virgin olive oil; 2 tablespoons of 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 oz.) 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

Servings: persons

1 pound sea scallops
1/4 cup of flour, seasoned with sea salt and pepper
1 tablespoon extra virgin olive oil
2 tablespoons of 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 oz.) 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

1
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
2
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 2 minutes on each side, then remove from pan.
3
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 the wine 1 minute, than add the 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.

379

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 pound sea scallops, 1/4 cup of flour, seasoned with sea salt and pepper, 1 tablespoon extra virgin olive oil, 2 tablespoons of butter, 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