Fish

Venetian Shrimp and Scallops is for Dinner.

Venetian Shrimp and Scallops takes 10 minutes to prepare.

Venetian Shrimp and Scallops takes 15 minutes to cook.

Venetian Shrimp and Scallops makes 4 servings.

The ingredients for Venetian Shrimp and Scallops are:

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) 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 chicken broth or stock
1 (14-ounce) 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
Serving Suggestions: Asparagus with Prosciutto

Here is how you make Venetian Shrimp and Scallops:

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour. 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 scallops 2 minutes on each side, then remove from pan. 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 wine 1 minute, then add stock, tomatoes and saffron threads. When liquids starts to thicken (approx 5 min), 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. Number of Servings: 4Recipe submitted by SparkPeople user FORWARDMOTIONS2.

The nutritional information for Venetian Shrimp and Scallops is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 310.4

• Total Fat: 10.4 g
• Cholesterol: 165.3 mg
• Sodium: 775.6 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 1.1 g
• Protein: 28.7 g