Recipes Seafood

Venetian Shrimp and Scallops

Yesterday I was supposed to take part in a really cool food event, Dishcrawl’s first “Dishwalk” in Edmonton. Dishcrawl is a company that puts on food events, in various different cities across North America, that typically tend to highlight a particular area in the city or type of cuisine. I have wanted to go on one of their events for a long time, however I always seem to miss when tickets go on sale. So, when I saw a tweet a couple of weeks ago that Dishcrawl would be putting on a Dishwalk in downtown Edmonton I was pretty excited. Then, I saw that if I “liked” the event on Facebook I could get my ticket for free and I was super excited. Score!

Unfortunately, late Thursday night an e-mail was sent out saying that the event had been postponed. The event is supposed to be rescheduled, so hopefully the date works for me… or Dishcrawl and I will continue to wait for a day when we can be together. Sigh…

To get over my disappointment I decided to make something delicious for dinner. I had noticed a great looking seafood recipe for Venetian Shrimp and Scallops, on a blog I read, PB Fingers. After my morning swim at the YMCA I headed over to Sobey’s to get the ingredients for the dish. Sobey’s doesn’t have the best seafood selection, so both the shrimp and scallops were frozen, but they seemed to work ok.

Venetian Shrimp and Scallops

– 1 pound sea scallops
– 1/4 cup flour, seasoned with salt and pepper
– 1 tablespoon (1 turn around the pan) olive oil
– 2 tablespoons butter
– 2 cloves garlic, chopped
– 1 large shallot, finely chopped (I couldn’t find a shallot at Sobey’s so I just made do with some white onion)
– 1/2 teaspoon 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 teaspoon saffron threads
– 1 pound large shrimp, peeled and deveined
– 12 leaves fresh basil, shredded or torn
– 1 lemon, zested
– Hot, crusty bread, for plate mopping


1. Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.

2.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.

Browning the Scallops

3. 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.

Drippings with Onion and Garlic

Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes, saffron threads, basil and lemon zest. 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.

Cooking the Seafood in the Broth

4.  Serve immediately and pass plenty of bread to enjoy the juices.

I thought the broth was what made this recipe absolutely wonderful–a strong tomato-garlic flavour, very rich and flavourful, and just the right amount of spiciness. I think the “drippings” gave the dish a lot of its depth of flavour. It reminded me a lot of the sauce that comes with the mussels at my favourite Italian spot in Edmonton, Piccolino. I was glad we had the loaf of bread to mop up the broth… I am pretty sure we used all of it…. mmm so good!

I think the seafood in the dish was fine. It probably would have better if I had splurged and gone somewhere like Billingsgate Fish Market to get fresh seafood… but I didn’t.

I also served asparagus wrapped in prosciutto for dinner. I wrapped 3 spears of asparagus in prosciutto, drizzled the tips with a bit of olive oil, cracked some pepper over them and baked them in the oven for about 15 minutes at 350ºF. Yum.

Prosciutto wrapped Asparagus

Although I am still disappointed that the Dishwalk got postponed, if it is meant to be it will work out… and I got to try out a new recipe and have a great Sunday dinner with my family, so it was still a great day!

Dinner Plate

Happy Monday!

1 comment

  1. As an official taster for this meal, i should leave my review: Scallops were well cooked with nice carmelization on outside. The shrimp tender. The sauce had a great flavour, with just the right amount of spicyness and i really enjoyed the tomato pieces. However, i did find it quite runny and liquidy and kept feeling it could have been served on noodles. Should you make it again? Id keep the recipe!

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