Prawns and Scallops in tomato sauce

Serves 2

Ingredients
- 200g prawns
- 200g scallops
- 4 spoonfuls flour, seasoned with salt and pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, finely chopped
- ½ onion
- 1 tsp chili flakes
- 1 cup white wine
- 1 cup fish stock
- 100g passata
- 5-6 cherry tomatoes, halved
- ½ tsp saffron threads
- 5 leaves fresh basil
- zest of ½ a lemon
- bread

Directions
Lightly coat the scallops in the flour seasoned with salt and pepper. In a skillet heat the olive oil and butter, then brown the scallops and remove them from the pan.
Lightly fry the onion, garlic and chili flakes in the skillet. Add wine, fish stock, passata, cherry tomatoes and saffron. When it starts boiling, add the prawns. Once the prawns are cooked, return the scallops to the pan and cook for a couple of minutes.
Serve topped with basil and lemon zest and accompanied by bread.