Yields about 4 servings.
Courtesy of Rachael Ray.
Can be served as a dish on a plate or a stew in a bowl.
1/2 lb sea scallops for 2 people, 1 lb for 4 people
1/2 lb medium shrimp for 2 people, peeled and deveined, 1 lb for 4 people
1/4 cup flower, seasoned with salt and pepper
Extra-virgin olive oil
2 tbs. butter
2 cloves garlic, chopped
1 shallot, finely chopped
1/4 tsp. red pepper flakes, use 1/2 tsp. if you like it a little spicier
1 cup dry white wine
1 14 oz. can low sodium chicken stock
1 14 oz. can diced tomatoes in juice
12 leaves fresh basil, chopped
1 lemon halved
Hot, crusty bread for bowl mopping
Lightly coat scallops with the flour, salt and pepper.
Heat a large saute pan over medium heat. Add some olive oil and the butter.
When butter melts, add the scallops and cook until browned on both sides.
Remove the scallops and set aside.
Add some more olive oil to the pan and add the garlic, shallots and pepper flakes.
Reduce heat and saute everything for about 2 minutes, stirring constantly.
Add wine and free up any pan drippings.
Reduce wine 1 minute, then add stock and tomatoes.
When liquid comes to a bubble, add the shrimp and cook 3 minutes.
Return scallops to the pan and cook the shrimp and scallops 2 to 3 more minutes.
Serve on plates or in bowls. Top with the basil and some lemon juice.
Serve with crusty bread and a side salad.