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We loved this dish. I took Rita's suggestion and added the seafood to the sauce and omitted the butter, (saved on fat). This worked great. I cut the recipe in half and baked it in an 8X8 inch pan. It made 4 large servings (cutting calories). I did crisp it up under the broiler for about 5 minutes. Great recipe and thanks for posting. :)
I sauteed the onions till translucent about 5 minutes then added the garlic. Because garlic can burn easily I opted to add after. I used my really hot pepper flakes (ghost and habanero chili`s)so I used 1/4 teaspoon. I did add saffron adding a wonderful aroma. This was delish and spicy. Next time I will add the raw shrimp and scallops to the hot tomato sauce. Skipping the butter and tossing all together. Which then would have been more infused with the seafood and not so over cooked. Thanks!