Ingredients:
1 lb sea scallops
1/4 cup flour, seasoned with
salt and pepper
1 tablespoon extra virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallots, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup vegetable stock or 1 cup fish stock ( or chicken if you prefer)
1 (14 ounce) cans diced tomatoes with juice
1/4 teaspoon saffron threads
1 lb large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemons, zest of
Directions:
Lightly coat the sea scallops in flour.
Preheat a large skillet over medium high heat.
Add oil and butter.
When butter melts into oil, add scallops.
Brown scallops 2 minutes on each side, then remove from pan.
If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes.
Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
Add wine to the pan and free up any bits that are stuck to the pan.
Reduce wine about a 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 serving dish and top with basil and lemon zest.
Serve with crusty bread to enjoy the juices.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.