Venetian Style Scallops Food

VENETIAN SHRIMP AND SCALLOPS

Steps:

• 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.

VENETIAN-STYLE SCALLOPS

Steps:

• Rinse the scallops in cold water then pat dry with kitchen paper. With scissors, snip off the corals (the orange part) as closely as you can to the plump white scallop, and reserve. Scrub the scallop shells thoroughly and dry them.
• Remove the crusts from the bread and discard. Break the bread into smallish pieces, then pulse in the food processor to make into fine breadcrumbs. Tip into a large non-stick frying pan and toast the breadcrumbs over a moderate heat, stirring every now and then. When they are evenly browned, set aside.
• Brush any crumbs from the pan with kitchen paper then add the olive oil. When hot, add the scallops but not the corals. Fry over a moderate heat for 3 minutes on each side, then add the corals, chopped parsley and garlic and fry a further minute. If you have shelled your own scallops and saved some of their sweet juice, strain it through muslin to remove any sand then add it to the pan now and let it bubble over a high heat. Season to taste with salt and pepper, add the lemon juice and mix well.
• Spoon three scallops and their corals with some of the pan juices onto each of the cleaned shells, then scatter with the dry toasted breadcrumbs. Serve with the lemon wedges.

VENETIAN-STYLE PAELLA

Steps:

• Put the sausages in a small skillet with 3/4 inches of water. Bring to a boil over medium heat and par-cook the sausages for 7 to 8 minutes.
• Meanwhile, warm the stock and saffron in a medium pot over low heat.
• Heat a large heavy pot or deep skillet, over medium-high heat and add the extra-virgin olive oil. When the oil smokes, add the chicken and season liberally with salt and pepper, to taste. Brown the chicken for a couple minutes on each side, then remove it to a plate. Add the par-boiled sausage and crisp up the casings, 2 to 3 minutes. Remove the sausages and cut them into large chunks. Add the butter to the pot and let it melt.
• Add the pasta to the melted butter and let it toast for a couple minutes, then add the onions and garlic. Season the pasta with salt and pepper, to taste, then add the bay leaf and stir for 2 to 3 minutes more. Add the rice and stir to combine, then deglaze the pot with the white wine, stirring for 30 seconds. Put the chicken and sausages back into the pot, pour in the saffron stock and stir.
• Cover the pot with a tight-fitting lid and simmer for 15 minutes. Add the seafood and tomatoes and cook until the shrimp are opaque, about 3 to 4 minutes more. If using mussels, cook until the mussels are open. Discard any that do not open. Remove the bay and discard. Transfer the paella to a large serving platter, top with basil, and serve.

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour.
• Preheat a large skillet over medium high heat.
• Add oil and butter.
• When butter melts into oil, add scallops.
• Brown scallops 2 minutes on each side, then remove from pan.
• If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes.
• Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
• Add wine to the pan and free up any bits that are stuck to the pan.
• Reduce wine about a 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 serving dish and top with basil and lemon zest.
• Serve with crusty bread to enjoy the juices.