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
