I am blessed with a fiancée that really knows how to cook, and he often makes me special meals in place of an expensive dinner that we can only occasionally afford. Valentine's day, this year, was an example of this. We both decided not to spend the money to go out, so My Love made me this fabulous dinner!
I love pasta and seafood so this dish was especially prepared as my gift, and it was perfect!
My Love chose to make Venetian Shrimp and Scallops over pasta. And I will warn you that he prides himself on not needing to follow a recipe, so...what we had may not be exactly like this recipe he used, but it should be pretty close.
1 lb Scallops
1/4 cup flour, seasoned with salt and pepper
1 tbsp (1 turn around the pan) of extra-virgin olive oil
2 tbsp butter
2 cloves garlic, chopped (He put it through the garlic press)
1 large shallot, finely chopped (He didn't use)
1/2 tsp 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 tsp saffron threads
1 lb shrimp, peeled (Or as much as desired)
12 leaves fresh basil, shredded or torn
1 lemon, zested
Pasta (we used Spaghetti)
Hot, crusty bread, for plate mopping
Boil water for pasta. Put pasta in when the water is boiling.
Venetian Shrimp and Scallops http://www.foodnetwork.com/recipes/rachael-ray/venetian-shrimp-and-scallops-recipe/index.html