Venetian Shrimp And Scallops

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I saw this recipe made on 30 minute meals. These shrimp and scallops in the light tomato broth are delicious. I've even made this without the saffron (with a touch more garlic and spice) and it was still full of flavor. I substitute vegetable broth for the chicken, but feel free to add it back if you prefer.

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Steps

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Lightly coat the sea scallops in flour.

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Preheat a large skillet over medium high heat.

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Add oil and butter.

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When butter melts into oil , add scallops.

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Brown scallops 2 minutes on each side , then remove from pan.

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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.

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Reduce heat , and saute garlic and shallots 2 minutes , stirring constantly.

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Add wine to the pan and free up any bits that are stuck to the pan.

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Reduce wine about a minute , then add stock , tomatoes and saffron threads.

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When liquids come to a bubble , add shrimp and cook 3 minutes.

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Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer.

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Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.

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Serve with crusty bread to enjoy the juices.

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Ingredients

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sea scallops, flour, salt and pepper, extra virgin olive oil, butter, garlic, shallot, crushed red pepper flakes, dry white wine, vegetable stock, tomatoes with juice, saffron thread, large shrimp, fresh basil, lemon, zest of