Venetian Shrimp and Scallops
You can never have too many main course recipes, so give Venetian Shrimp and Scallops a try. This recipe makes 4 servings with 417 calories, 41g of protein, and 12g of fat each. For $5.69 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. This recipe is liked by 26 foodies and cooks. If you have flour, lemon gelatin dessert mix, canned tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is pretty good. If you like this recipe, take a look at these similar recipes: Venetian-style scallops, Shrimp and Scallops Mornay, and Broiled Shrimp and Scallops.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
Serving Suggestions: Asparagus with Prosciutto
12 leaves fresh basil, shredded or torn
2 tablespoons butter
1 (14-ounce) can diced tomatoes in juice
1 cup chicken broth or stock
Hot, crusty bread, for plate mopping
1 cup dry white wine
1/4 cup flour, seasoned with salt and pepper
2 cloves garlic, chopped
Dessert Suggestions: Lemon sorbet dessert cups
1 lemon, zested
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon saffron threads
1 pound sea scallops
1 large shallot, finely chopped
1 pound large shrimp, peeled and deveined
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
