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Venetian Shrimp & Scallops

Rachael Ray Venetian Shrimp and Scallops


1 pound sea scallops

1/4 cup flour, seasoned with salt and pepper

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

2 tablespoons butter

2 cloves garlic, chopped

1 large shallot, finely chopped

1/2 teaspoon crushed red pepper flakes

1 cup dry white wine

1 cup chicken broth or stock

1 (14-ounce) can diced tomatoes in juice

1/4 teaspoon saffron threads

1 pound large shrimp, peeled and deveined

12 leaves fresh basil, shredded or torn

1 lemon, zested

Hot, crusty bread


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