1 lb. sea scallops
1/4 rice or oat flour, seasoned with Mrs. Dash or pepper
1 T. water or broth for sautéing
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 tsp red pepper flakes
1 C. white wine
1 C. low sodium broth
1 (14oz) can low or no sodium tomatoes, in juice
1/4 tsp saffron
1 lb large shrimp, peeled and deveined
12 leaves fresh basil (or use regular dried basil)
1 lemon zested

Lightly coat the scallops in flour, shake off excess. Brown scallops about 2 minutes on each side (you can use water or broth), then remove from pan. Add garlic, shallots, and red pepper flakes. Reduce heat a little and sauté about 2 minutes, stirring constantly. Add wine. Reduce wine 1 minute, then add stick, tomatoes, and saffron. When liquids come to a bubble, add shrimp and cook 2-3 minutes. Return scallops to pan and cook 2-3 minutes longer. Top with basil and lemon zest; serve over rice.