Venetian Shrimp & Scallops

1. 1

   Lightly coat the sea scallops in seasoned flour. Discard remaining flour

2. 2

   Preheat a large skilet over medium high heat. Add oil and butter . When butter melts into oil, add scallops.

3. 3

   Brown scallosp for 2 min on each side then remove from pan.

4. 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. 5

   I serve over linguine or angel hair pasta.

6. 6

   Delicious!!

* Per serving · 4 servings · Values may vary.