Spicy Shrimp & Scallops

Serve this as an appetizer to dip the bread into or toast the bread and spoon the shrimp and scallops over the bread.

Description:

• 1 lb scallops
• 1 lb shrimp
• 1/2 cup flour (seasoned with salt & pepper)
• 1 tbl olive oil
• 2 tbl butter
• 2 cloves garlic, chopped
• 1 large shallot, finely chopped
• 1/2 tsp paprika
• 1 tsp Dave's Insanity Sauce (or other hot sauce to taste)
• 1 cup dry red wine
• 1 cup chicken broth or stock
• 1 (14-oz) can diced tomatoes in juice
• 12 leaves fresh basil, chopped
• 1 loaf crusty bread

Directions:

• Lightly coat the scallops in seasoned flour.
• Preheat a large skillet over medium high heat. Add olive oil and butter. When the butter melts into the oil, add the scallops. Brown scallops 1-2 minutes on each side, then remove from pan.
• Put the tomatoes in a food processor and run 10-15 seconds until it is smooth. Set aside.
• Add a little more olive oil to the skillet, add garlic, shallots & paprika. Reduce heat and saute about 2 minutes stirring constantly. Add the wine to the pan and free up any of the pan drippings. Reduce wine for 2-3 minutes. Add the tomatoes & Dave's Insanity Sauce. When the liquid comes to a bubble, add the shrimp and cook for 3 minutes. Return the scallops to the pan and cook 2-3 minutes longer.
• Transfer to a serving bowl and add the fresh basil on top. Have plenty of bread to soak up the juices.