1 lb. sea scallops
\n1\/4 rice or oat flour, seasoned with Mrs. Dash or pepper
\n1 T. water or broth for saut\u00e9ing
\n2 cloves garlic, chopped
\n1 large shallot, finely chopped
\n1\/2 tsp red pepper flakes
\n1 C. white wine
\n1 C. low sodium broth
\n1 (14oz) can low or no sodium tomatoes, in juice
\n1\/4 tsp saffron
\n1 lb large shrimp, peeled and deveined
\n12 leaves fresh basil (or use regular dried basil)
\n1 lemon zested<\/p>\n
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 saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. sea scallops 1\/4 rice or oat flour, seasoned with Mrs. Dash or pepper 1 T. water or broth for saut\u00e9ing 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…<\/p>\n