Ingredients
1# Sea Scallops
1/4 c of fflour seasoned W salt /pepper
1T olive oil (one turn around the pan)
2Tbutter
2 cloves garlic
1 lg shallot, finely chopped
1/2t crushed red pepper flakes
1 c dry white wine
1c chicken broth
1 14 oz can diced tomatoes in juice
1/4t saffron threads
1 # large shrimp,cleaned & deveined
12 leaves fresh basil shredded or torn
1 lemon zested
Hot crusty bread for plate mopping
Preparation
Lightly coat the sea scallops in seasoned flour. Discard remaining flour Preheat a large skilet over medium high heat. Add oil and butter . When butter melts into oil, add scallops. Brown scallosp for 2 min on each side then remove from pan. Add additional drizzle of oil to the pan and and the garlic, shallots and red pepper. Reduce heat a little and saute garlic and shallots 2 min., stirring constantly. Add wine to the pan and free up and pan drippings. Reduce wine 1 min. then add stock, tomatoes, and saffron. When liquids come to a bubble add shrimp and cook 3 min. Return scallops to pan and cook shrimp and scallops 2-3 min longer. Transfer to a warn serving dish and top with basil and lemon zest. I serve over linguine or angel hair pasta. Delicious!!
