Venetian Shrimp And Scallops Recipes

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour.
• Preheat a large skillet over medium high heat.
• Add oil and butter.
• When butter melts into oil, add scallops.
• Brown scallops 2 minutes on each side, then remove from pan.
• If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes.
• Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
• Add wine to the pan and free up any bits that are stuck to the pan.
• Reduce wine about a 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.
• Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.
• Serve with crusty bread to enjoy the juices.

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour. Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown 2 minutes on each side, then remove from 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. Add wine to the pan and free up any pan drippings. Reduce the wine 1 minute, than add the 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. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour. Preheat a large skillet over medium high heat. 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. 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. 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. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices. Recipe courtesy Rachael Ray Read more at: http://www.foodnetwork.com/recipes/rachael-ray/venetian-shrimp-and-scallops-recipe.html?oc=linkback

GARLIC SHRIMP AND SCALLOPS

Steps:

• In a large heavy skillet, heat the oil over medium heat.
• Add the garlic and saute until it begins to brown.
• Remove the garlic with a slotted spoon and set aside.
• Add the pepper flakes to the skillet and increase the heat to medium high.
• Add the garlic, shrimp, scallops, and paprika.
• Saute for 1-2 minutes, stirring constantly.
• Add the chicken broth and cook for 1 minute.
• Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
• Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
• Pour the sauce over the shrimp and scallops and serve immediately.

SHRIMP AND SCALLOP STIR-FRY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.