| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 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, for plate mopping
- Serving Suggestions: Asparagus with Prosciutto
- Dessert Suggestions: Lemon sorbet dessert cups
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 503 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 24 g |
| Protein | 46 g |
| Cholesterol | 242 mg |
| Sodium | 1258 mg |
| Serving Size | 1 of 4 servings |
| Calories | 503 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 24 g |
| Protein | 46 g |
| Cholesterol | 242 mg |
| Sodium | 1258 mg |
Reviews
Very Easy to make – my only addition was I added some Orzo. YUM.
LOVE!!! This is such an easy and great recipe and I have been making this for years! I have modified over the years, but only because you can…I add mussels sometimes, lobster, literally any shellfish is perfect in this broth. I do use fire roasted tomatoes as other have said. I also add the flour from the scallop dusting to the sauce to thicken. Can’t recommend it enough, I just made it again yesterday!
Fabulous recipe!!!
Made on a cold and rainy night and it delivered mouth watering flavor. I did not use saffron and found it delicious. I added lemon juice and extra garlic to give it a bread-sopping goodness. I used a wire strainer to dust the scallops with flour and had plenty of flour left over. I wish i had cooked that flour into a roux to thicken the sauce when done. Will make this again.
A definite low carb favorite!
I’ve made this dish several times over the past few years and its amazing every time. Never bothered to purchase saffron based on the cost but I also don’t include basil or lemon zest. It’s a simple dish that feels gourmet and I LOVE that it doesn’t need pasta. To better gauge the liquid I always use a broth paste and can add more or less water depending on how much bread I have on hand.
I’ve made this dish several times over the past few years and its amazing every time. Never bothered to purchase saffron based on the cost but I also don’t include basil or lemon zest. It’s a simple dish that feels gourmet and I LOVE that it doesn’t need pasta. To better gauge the liquid I always use a broth paste and can add more or less water depending on how much bread I have on hand.
Very tasty but definitely more than 20 minutes. Prep alone was more than that and I’m a pretty good cook. The saffron is definitely a must with this tomato broth. Served it in soup bowls to get all that goodness, so don’t skip the bread for all that sopping.
I could not bring myself to add the safron (shocked at the price, but I’m a noob). Even so, this recipe is simple and with little effort you have an AMAZING dinner. The flavors blended well and was nigh magic.
This is my go-to show-stopper dish to make while entertaining because it tastes DELICIOUS, makes plenty of food, and is fairly easy to make. My modifications are to add sausage and mushrooms for a meatier sauce. I cook up some sausage and put to the side, then saute mushrooms in the same pan and add to the sausage. I cook the sauce in the same pan and add the sausage and mushrooms a few minutes before the end to add depth to the sauce.
I also top with goat cheese as well as the basil and lemon zest. I serve over jasmine rice. It is so good and really easy to reheat.
I also top with goat cheese as well as the basil and lemon zest. I serve over jasmine rice. It is so good and really easy to reheat.
This recipe rocks! I love the way the scallops turned out with the seasoned flour. This is much better than I was expecting and will be my new go-to recipe for seafood pasta. I added some peas since I didn’t serve it with a veggie. Also, a little lemon juice at the end and served it over orzo.
Made this recipe with orange zest instead of lemon (all out of lemons didn’t want to go out to get them) was delicious and easy to make. Left the red pepper flakes out, not everyone likes a little heat. Will definitely make this again and try the lemon zest. I was pleasantly surprised this meal is simple to make and delicious.