1 pound sea scallops, tough part of muscle removed
2 pounds mussels, debearded
salt and pepper to taste
Place olive oil in large Dutch oven shaped pan and preheat over medium heat for three minutes.
Place onions, fennel, pepper flakes and garlic in pan and sweat vegetables until onion and fennel are soft and translucent.Season lightly with salt and pepper.
Add tomatoes and basil, and continue to cook until tomatoes break down is a sauce. Add wine, stock and saffron. Bring to a boil over high heat and reduce to a simmer. Let simmer for 30 minutes.
Place scallops and shrimp in broth and bring to a boil over high heat. Reduce heat to medium and let cook for five minutes. Add mussels and continue to cook for another 3 minutes or until mussels have opened.
Serve in a bowl with garlic bread as garnish.
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