Venetian Scallop and Shrimp

[Ted Fairhead]

Venetian Scallop and Shrimp

Serves 4 as Main Dish.

The key to this dish is really fresh seafood.

• 1 T Butter
  
• 12 Med size sea Scallops
  
• 1 lb large Shrimp,peeled
  
• 1 T olive oil
  
• 2 tsp Garlic, finely minced
  

1 Shallot, finely chopped

• 1/2 c dry White wine
  
• 1/2 c Chicken broth
  

1&1/2 cups diced tomatoes(canned)

• 1/2 tsp Saffron
  
• 1 tsp Fresh Basil, shredded
  
• 1/2 tsp lemon zest
  

Preheat a large skillet or saucier over medium high heat.

Saute garlic and shallot in oil and butter over medium heat only until softened. Add lightly floured scallops and sautee until nicely browned, about 2 minutes per side, then remove and keep warm.

Deglaze with wine then add chicken stock, tomatoes and saffron. Bring to a gentle boil, and cook until liquid has reduced and thickened slightly, then add shrimp and cook for three minutes. Return scallops to pan and cook for a further two to three minutes.

Plate the dish with fresh basil and lemon zest lightly sprinkled over it.

Keywords: Main Dish, Easy, Italian

( RG2016 )