Tuesday, January 25, 2011

Recipe #87: Venetian Shrimp and Scallops

I had to go grocery shopping again, so I decided to go through all the pictures I post of my meals on Facebook (a sort of visual menu) and make some of my favorites over again... somehow, in over a year, I'd managed to not make one of my favorites and blog it- Venetian Shrimp and Scallops, a Rachael Ray recipe.  How horrible of me to keep something so awesome from you guys!

This meal is fresh, light, full of flavor, and it comes together pretty quick... and you add some crusty baked bread to the mix and you're in heaven.  I'm so full right now...  The only downside is that this meal is a little pricey with all this good seafood, so save it for a special occasion... or not.

Here it is, copied directly from foodnetwork.com.  (This last time making it, I didn't bother flouring the scallops- I just seasoned them.  Also, I didn't have wine, so I just used more chicken broth in its place):


Shrimp and Scallops:

  • 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


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 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.

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