Venetian Shrimp and Scallops

Name: Venetian Shrimp and Scallops
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Serving Suggestions: Asparagus with Prosciutto; 12 leaves fresh basil, shredded or torn; 2 Tbsps butter; 397 grams diced tomatoes in juice; 237 milliliters chicken broth or stock; 4 servings Hot, crusty bread, for plate mopping; 237 milliliters dry white wine; 59 milliliters flour, seasoned with salt and pepper; 2 cloves garlic, chopped; 237 milliliters Dessert Suggestions: Lemon sorbet dessert; 1 lemon, zested; 1 Tbsp (1 turn around the pan) extra-virgin olive oil; 1 teaspoons crushed red pepper flakes; 0 teaspoons saffron threads; 454 grams sea scallops; 1 large shallot, finely chopped; 454 grams shrimp, peeled and deveined

Venetian Shrimp and Scallops might be just the main course you are searching for. One portion of this dish contains roughly 27g of protein, 11g of fat, and a total of 338 calories. This recipe serves 4. Head to the store and pick up shrimp, lemon zest, dessert suggestions: lemon sorbet dessert cups, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.

Ingredients you will need

Salt And Pepper

Scallops

All Purpose Flour

Preheat a large skillet over medium high heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Scallops

Butter

Cooking Oil

Equipment you will use

Frying 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.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Shallot

Garlic

Equipment you will use

Frying Pan

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.

Ingredients you will need

Saffron

Scallops

Tomato

Shrimp

Stock

Wine

Equipment you will use

Frying Pan

Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

Ingredients you will need

Lemon Zest

Scallops

Shrimp

Basil

Bread

Equipment

Frying Pan

Ingredients

Servings:

4servings

Serving Suggestions: Asparagus with Prosciutto 12leaves

fresh basil, shredded or torn 2Tbsps

butter 397grams

diced tomatoes in juice 237milliliters

chicken broth or stock 4servings

Hot, crusty bread, for plate mopping 237milliliters

dry white wine 59milliliters

flour, seasoned with salt and pepper 2cloves

garlic, chopped 237milliliters

Dessert Suggestions: Lemon sorbet dessert 1

lemon, zested 1Tbsp

(1 turn around the pan) extra-virgin olive oil 1teaspoons

crushed red pepper flakes 0teaspoons

saffron threads 454grams

sea scallops 1large

shallot, finely chopped 454grams

shrimp, peeled and deveined

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.