How to Make Venetian Shrimp and Scallops
Venetian Shrimp and Scallops recipe is a great example of something that is delicious and scrumptious, while really easy to make. The whole process for making this recipe does not take more than 20 minutes, even though it requires a number of ingredients. The recipe can be served with hot, crusty bread and is a perfect meal when it comes to the nutritional value.
Keep reading this article to know how you can make Venetian shrimp and scallops in only a few minutes.
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yields: 4 servings
Utensils: skillet, stirrer, bowl, serving plate
Ingredients:
Sea scallops: 1 pound
Flour, seasoned with salt and pepper: 1/4 cup
Extra-virgin olive oil: 1 tablespoon
Butter: 2 tablespoons
Garlic, chopped: 2 cloves
Shallot, finely chopped: 1 large unit
Crushed red pepper flakes: 1/2 teaspoon
Dry white wine: 1 cup
Chicken broth or stock: 1 cup
Diced tomatoes in juice: 1 (14-ounce) can
Saffron threads: 1/4 teaspoon
Large shrimp, peeled and deveined: 1 pound
Fresh basil, shredded or torn: 12 leaves
lemon, zested: 1 unit
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto
Dessert Suggestions: Lemon sorbet dessert cups
Instructions
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1
First of all, you have to take sea scallops and coat them lightly using flour seasoned with salt and pepper.
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2
Take a large skillet and place it over medium high heat. Add extra-virgin olive oil and butter into the skillet and wait for the butter to melt into oil, before adding scallops. Cook scallops for two minutes on each side and then remove them from the pan.
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3
Add another drizzle of olive oil into the pan and reduce the heat. Add in garlic, shallots, and crushed red pepper flakes and sauté them well for around 2 minutes, stirring constantly.
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4
Now add in wine to the pan and wait for around 1 minute, before adding stock, tomatoes and saffron threads to it. When the bubbles start forming on top of the mixture, add in shrimp and cook for another 3 minutes.
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5
Return the scallops to the pan and cook for around 3 minutes. It is now time to transfer shrimp and scallops from the pan to a warm serving dish. Use basil and lemon zest for topping purpose. Serve with hot and crusty bread.
 can
Saffron threads: 1/4 teaspoon
Large shrimp, peeled and deveined: 1 pound
Fresh basil, shredded or torn: 12 leaves
lemon, zested: 1 unit
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto
Dessert Suggestions: Lemon sorbet dessert cups
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