Shrimp and scallops

From Recipes

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Current revision

Shrimp and Scallops

Ingredients:

• 1 pound scallops
• 1/4 cup flour seasoned sip
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic chopped
• 1 large shallot chopped
• 1/2 teaspoon red pepper flakes
• 1 cup dry white wine
• 1 cup chicken broth
• 14 ounces diced tomato in juice
• 1/4 teaspoon saffron threads
• 1 pound large shrimp peeled and de-veined
• 12 leaves basil shredded and torn
• 1 lemon zest
• crusty bread

Directions:
Lightly coat scallops win flour seasoned with salt and pepper. Preheat skillet to medium high heat. Add oil and butter. When melted, add scallops. Brown for 2 minutes on each side. Remove from pan. Add more olive oil and add garlic, shallots and crushed red pepper flakes. Reduce heat, sauté 2 minutes. Add win and free up any pan drippings. Reduce for 1 minute. Add stock, tomatoes and saffron threads. When comes to a bubble, add shrimp and cook 2 to 3 minutes longer. Transfer shrimp and scallops to warm serving dish and top with basil and lemon zest. Serve with crusty bread.