Venetian Shrimp and Scallops

1-lb sea scallops
1-lb large shrimp
1/4 c flour, seasoned with salt and pepper
1 T olive oil
2 T butter
2 cloves garlic, chopped
1 large shallot, chopped
1/2 t crushed red pepper flakes
1 c dry white wine
1 c chicken stock
1 14-oz can diced tomatoes
zest of 1 lemon
basil

Lightly coat the scallops in flour mixture. Preheat a large skillet over medium-high heat. Add oil and butter. When butter melts into oil, add scallops. Brown 2 minutes on each side. Remove.

Add an additional drizzle of oil to the pan and add the garlic, shallots and red pepper flakes. Reduce heat a little and saute 2 minutes, stirring constantly. Add wine to the pan and reduce 1 minute. Add stock and tomatoes. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops tot he pan and cook 2-3 minutes longer. Transfer shrimp and scallops to plate and top with basil and lemon zest. Serve.