Shrimp and scallops

Shrimp and Scallops 

Ingredients:
 * 1 pound scallops
 * 1/4 cup flour seasoned sip
 * 1 tablespoon olive oil
 * 2 tablespoons butter
 * 2 cloves garlic chopped
 * 1 large shallot chopped
 * 1/2 teaspoon red pepper flakes
 * 1 cup dry white wine
 * 1 cup chicken broth
 * 14 ounces diced tomato in juice
 * 1/4 teaspoon saffron threads
 * 1 pound large shrimp peeled and de-veined
 * 12 leaves basil shredded and torn
 * 1 lemon zest
 * crusty bread

Directions: Lightly coat scallops win flour seasoned with salt and pepper. Preheat skillet to medium high heat. Add oil and butter. When melted, add scallops. Brown for 2 minutes on each side. Remove from pan. Add more olive oil and add garlic, shallots and crushed red pepper flakes. Reduce heat, sauté 2 minutes. Add win and free up any pan drippings. Reduce for 1 minute. Add stock, tomatoes and saffron threads. When comes to a bubble, add shrimp and cook 2 to 3 minutes longer. Transfer shrimp and scallops to warm serving dish and top with basil and lemon zest. Serve with crusty bread.