Venetian Shrimp and Scallops

Ingredients

• 4 servings serving suggestions: asparagus with prosciutto
• 12 leaves basil fresh shredded
• 2 tablespoons butter 
• 14 ounce canned tomatoes diced canned
• 1 cup chicken broth 
• 4 servings top hot for plate mopping
• 1 cup cooking wine dry white
• 0.3 cup flour with salt and pepper
• 2 cloves garlic chopped
• 1 cups dessert suggestions: lemon sorbet dessert 
• 1  lemon zest 
• 1 tablespoon olive oil extra-virgin (1 turn around the pan)
• 0.5 teaspoon pepper flakes red crushed
• 0.3 teaspoon saffron threads 
• 1 pound sea scallops 
• 1 large shallots finely chopped
• 1 pound shrimp deveined peeled

Equipment

• frying pan

Directions

1. Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
2. Preheat a large skillet over medium high heat.
3. 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.
4. 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.
5. 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.
6. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.