First of all, you have to take sea scallops and coat them lightly using flour seasoned with salt and pepper.
Take a large skillet and place it over medium high heat. Add extra-virgin olive oil and butter into the skillet and wait for the butter to melt into oil, before adding scallops. Cook scallops for two minutes on each side and then remove them from the pan.
Add another drizzle of olive oil into the pan and reduce the heat. Add in garlic, shallots, and crushed red pepper flakes and sauté them well for around 2 minutes, stirring constantly.
Now add in wine to the pan and wait for around 1 minute, before adding stock, tomatoes and saffron threads to it. When the bubbles start forming on top of the mixture, add in shrimp and cook for another 3 minutes.
Return the scallops to the pan and cook for around 3 minutes. It is now time to transfer shrimp and scallops from the pan to a warm serving dish. Use basil and lemon zest for topping purpose. Serve with hot and crusty bread.