Saffron Infused Shrimp and Scallops in Tomato Broth
Experience the taste of the Venetian coast with this delightful Saffron Infused Shrimp and Scallops dish. Featuring succulent sea scallops and large shrimp, this recipe is bathed in a light and aromatic tomato broth that effortlessly combines the flavors of the sea with the earthiness of saffron. The subtle kick from crushed red pepper and the freshness of basil complement the rich flavors beautifully. Created with the quick cooking style of 30 Minute Meals, this dish comes together in under 30 minutes, making it perfect for a weeknight dinner or a special gathering. Serve it with crusty bread to soak up the delicious broth!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Sea Scallops
1 lb (Lightly coated in seasoned flour (salt and pepper))
Flour
1/4 cup (Seasoned with salt and pepper)
Extra Virgin Olive Oil
1 tablespoon (For sautéing)
Butter
2 tablespoons (For sautéing)
Garlic
2 cloves (Chopped)
Shallot
1 large (Finely chopped)
Crushed Red Pepper Flakes
1/2 teaspoon (For flavor)
Dry White Wine
1 cup (For deglazing)
Vegetable Stock or Fish Stock
1 cup (For broth (Chicken stock can be used if preferred))
Diced Tomatoes
14 ounces (With juice from the can)
Saffron Thread
1/4 teaspoon (For infusion)
Large Shrimp
1 lb (Peeled and deveined)
Fresh Basil
12 leaves (Shredded or torn)
Lemon
1 (Zest only)
Instructions
1
Begin by lightly coating the sea scallops in seasoned flour, shaking off any excess.
2
In a large skillet, preheat over medium-high heat, then add the extra virgin olive oil and butter.
3
Once the butter has melted into the oil, gently add the floured scallops, cooking for about 2 minutes on each side or until they develop a beautiful golden-brown crust. Remove the scallops from the pan and set aside.
4
If the skillet appears dry, drizzle in a little additional olive oil. Add the chopped garlic, finely chopped shallot, and crushed red pepper flakes to the pan.
5
Lower the heat and sauté the mixture for approximately 2 minutes, stirring constantly to prevent burning, until the shallots become translucent.
6
Pour in the dry white wine, scraping up any flavorful bits that may have stuck to the bottom of the skillet. Allow the wine to reduce for about 1 minute.
7
Next, add the vegetable or fish stock, diced tomatoes with their juices, and saffron threads to the pan. Stir to combine.
8
Once the mixture reaches a gentle bubble, introduce the shrimp and cook for 3 minutes or until they turn pink and opaque.
9
Carefully return the browned scallops to the skillet with the shrimp, cooking everything together for an additional 2-3 minutes.
10
Transfer the shrimp and scallops to a serving dish, garnishing with shredded fresh basil and lemon zest.
11
Serve immediately, accompanied by crusty bread to relish every drop of the flavorful broth.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Saffron Infused Shrimp and Scallops in Tomato Broth?
It is a Venetian-inspired seafood dish featuring succulent sea scallops and large shrimp bathed in a light, aromatic tomato broth infused with saffron.
How long does this recipe take to cook?
This recipe is part of the 30 Minute Meals collection and can be prepared in under 30 minutes.
What are the primary seafood ingredients used?
The dish uses 1 lb of sea scallops and 1 lb of large shrimp that have been peeled and deveined.
How should the scallops be prepared before cooking?
The scallops should be lightly coated in 1/4 cup of flour seasoned with salt and pepper, shaking off any excess.
What fats are used for sautéing the seafood?
A combination of 1 tablespoon of extra virgin olive oil and 2 tablespoons of butter is used.
How long do the scallops need to sear?
Sauté the scallops for about 2 minutes on each side until they develop a golden-brown crust.
What aromatics are used in the broth base?
The broth is flavored with 2 chopped garlic cloves, 1 large finely chopped shallot, and 1/2 teaspoon of crushed red pepper flakes.
What type of wine is recommended for deglazing?
The recipe calls for 1 cup of dry white wine to deglaze the skillet.
Can I substitute the stock?
Yes, you can use 1 cup of vegetable stock, fish stock, or chicken stock depending on your preference.
What kind of tomatoes should I use?
Use a 14-ounce can of diced tomatoes, including the juice.
How much saffron is needed for the infusion?
The recipe requires 1/4 teaspoon of saffron threads.
How do I know when the shrimp are fully cooked?
The shrimp are done when they turn pink and opaque, which usually takes about 3 minutes of cooking.
When do I add the scallops back into the pan?
Once the shrimp are cooked, return the browned scallops to the skillet and cook everything together for an additional 2-3 minutes.
What garnishes are used for this dish?
The dish is garnished with 12 shredded fresh basil leaves and the zest of one lemon.
What is the best way to serve this seafood broth?
It is best served immediately with crusty bread to soak up the flavorful tomato and saffron broth.
Is this dish spicy?
It has a subtle kick from 1/2 teaspoon of crushed red pepper flakes, but it is not overly spicy.
What is the cooking heat for the scallops?
The scallops should be seared in a large skillet over medium-high heat.
Do I need to peel the shrimp?
Yes, the recipe specifies using large shrimp that are already peeled and deveined.
What is the purpose of the seasoned flour on the scallops?
The seasoned flour helps the scallops achieve a beautiful golden-brown crust and adds light seasoning.
Can I use a different herb besides basil?
While basil is recommended for the Venetian flavor profile, other fresh herbs could be used, though it will alter the intended taste.
What should I do if the pan looks dry after cooking the scallops?
If the skillet appears dry, you should drizzle in a little additional extra virgin olive oil before adding the aromatics.
How long should I sauté the shallots?
Sauté the shallots and garlic for approximately 2 minutes until the shallots become translucent.
Why do I scrape the bottom of the skillet after adding wine?
Scraping the bottom (deglazing) releases the flavorful browned bits from the scallops and aromatics into the sauce.
How many ingredients are in this recipe?
There are 14 total ingredients used in this recipe.
What tags describe this recipe?
Tags include seafood, shrimp, scallops, saffron, tomato broth, one dish meal, 30-minute recipes, and Italian cuisine.
Is the lemon juice used in the recipe?
No, the recipe only calls for the lemon zest to be used as a garnish.
How many sea scallops are needed?
The recipe requires 1 lb of sea scallops.
Is this considered a one-dish meal?
Yes, it is tagged as a one-dish meal since everything is prepared and cooked in a single large skillet.
What type of skillet is best?
A large skillet is recommended to accommodate both the scallops and shrimp along with the tomato broth.
Can this be served for a special occasion?
Yes, the rich flavors of saffron and scallops make it perfect for both weeknight dinners and special gatherings.