Total Time
Prep 10 mins
Cook 10 mins

I saw this recipe made on 30 Minute Meals. These shrimp and scallops in the light tomato broth are delicious. I've even made this without the saffron (with a touch more garlic and spice) and it was still full of flavor. I substitute vegetable broth for the chicken, but feel free to add it back if you prefer.

Ingredients Nutrition


  1. Lightly coat the sea scallops in flour.
  2. Preheat a large skillet over medium high heat.
  3. Add oil and butter.
  4. When butter melts into oil, add scallops.
  5. Brown scallops 2 minutes on each side, then remove from pan.
  6. 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.
  7. Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
  8. Add wine to the pan and free up any bits that are stuck to the pan.
  9. Reduce wine about a minute, then add stock, tomatoes and saffron threads.
  10. When liquids come to a bubble, add shrimp and cook 3 minutes.
  11. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer.
  12. Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.
  13. Serve with crusty bread to enjoy the juices.
Most Helpful

Excellent. A favorite of family and friends. I've made it with and without the saffron. If you don't have it in your pantry don't worry ... it's great either way.

Ann Rotatori June 22, 2009

We love this recipe!! It would be super expensive in a nice restaurant, but is not too unreasonable to make at home. Very tasty! We dipped french bread in the broth and sopped up every last drop!

jenne October 19, 2008

Great recipe! I was making it just for two, so I just used the scallops, but I want to try it with the shrimp next time! I served it over rice, and it was a big hit!

pwdcrazy August 03, 2008