Venetian Shrimp and Scallops

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

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