Venetian Shrimp And Scallops Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
676
FAT
44%
CHOL
93%
SOD
131%

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Ingredients for 4 servings

1 tablespoon (1 turn around the pan) extra-virgin olive oil

1 large shallot, finely chopped

1/2 teaspoon crushed red pepper flakes

1 lemon, zested

Serving Suggestions: Asparagus with Prosciutto

12 leaves fresh basil, shredded or torn

1/4 teaspoon saffron threads

1 cup chicken broth or stock

1 pound large shrimp, peeled and deveined

1 cup dry white wine

2 cloves garlic, chopped

Hot, crusty bread, for plate mopping

Dessert Suggestions: Lemon sorbet dessert cups

1 (14-ounce) can diced tomatoes in juice

1/4 cup flour, seasoned with salt and pepper

2 tablespoons butter

1 pound sea scallops

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