Introduction
Seafood lovers, rejoice! If you’re looking for a luxurious, elegant meal that can be prepared in under 30 minutes, this scallop and shrimp recipe is perfect for you. Not only is it quick and easy, but it’s also packed with flavor and brimming with fresh, succulent seafood goodness. Combining the tender sweetness of scallops and shrimp with garlic, lemon, and a rich butter sauce, this dish is guaranteed to impress both family and guests alike. Whether you’re preparing a special dinner for two or whipping up a hearty family meal, this recipe checks all the boxes.
In this article, we’ll walk you through a step-by-step guide on how to prepare this flavorful scallop and shrimp recipe, provide some helpful cooking tips, and share how to serve this dish with pasta, rice, or even on its own as a main course. Get ready to cook like a pro with minimal effort!
Why You’ll Love This Recipe
This scallop and shrimp recipe is not only delicious but also:
- Quick: Ready in under 30 minutes, making it the perfect option for a weeknight dinner.
- Flavorful: A delightful blend of garlic, butter, lemon juice, and white wine that complements the natural flavors of the seafood.
- Easy: Minimal ingredients and simple instructions mean even beginner cooks can master it.
- Versatile: Serve it with pasta, rice, or a fresh salad, and enjoy a restaurant-quality meal at home.
Ingredients for the Scallop and Shrimp Recipe
1 pound of shrimp, deveined, peeled, and tails removed (jumbo or large shrimp work best)
1 pound of sea scallops, patted dry with paper towels
3 tablespoons olive oil (extra virgin for the best flavor)
3 tablespoons unsalted butter
4 cloves garlic, minced
Juice of 1 lemon
1/2 cup dry white wine (optional, but adds great depth to the sauce)
1/2 teaspoon of crushed red pepper flakes (to add a spicy flavor).
Salt and freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped
1/2 cup freshly grated parmesan cheese (optional, if serving with pasta)
1 tablespoon fresh lemon zest
1/2 teaspoon smoked paprika (optional for added flavor)
1/4 cup heavy cream (for a creamier sauce)
1 tablespoon sun-dried tomatoes, diced (optional for a Tuscan twist)
1/2 cup chicken or seafood broth, for added richness in the sauce
1 pound of linguine, fettuccine, or other pasta (if serving with pasta)
Step-by-Step Instructions
Prepping the Seafood
Begin the process by removing the shell and the intestinal tract from the shrimp. If frozen, make sure to thaw them completely. Use paper towels to gently pat them dry, eliminating any excess moisture. This step ensures they sear nicely when cooked.
Prepare the scallops: For perfectly seared scallops, pat them dry with a paper towel. This is crucial for achieving a golden-brown crust. If scallops have too much moisture, they’ll steam rather than sear.
Cooking the Shrimp and Scallops
Heat the skillet: Use a large skillet or frying pan. Heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the skillet is hot, you’re ready to sear the seafood.
Sear the scallops: Season the scallops with salt, pepper, and a dash of smoked paprika (if using). Place the scallops in the skillet, making sure not to overcrowd the pan. Sear them for 2-3 minutes on each side, until they are golden brown and slightly crispy on the edges. Remove them from the pan and set aside.
Prepare the shrimp: In the same skillet, incorporate an additional tablespoon of olive oil if necessary. Season the shrimp with salt, pepper, and a pinch of crushed red pepper flakes. Cook the shrimp for 2-3 minutes on each side, until they turn pink and opaque. Exercise caution to avoid overcooking the shrimp in order to preserve their succulent texture. Remove from the pan and set aside.
Making the Garlic Butter Lemon Sauce
Sauté the garlic: In the same skillet, reduce the heat to medium. Add the remaining tablespoon of butter and let it melt. Incorporate the minced garlic and sauté for approximately 1 minute, or until it becomes aromatic.
Add white wine and lemon juice: Pour in the white wine (if using) and the juice of 1 lemon. Let the liquid simmer for about 2-3 minutes, allowing it to reduce slightly.
Add broth and cream: For an extra creamy sauce, stir in the heavy cream and broth. Let the sauce simmer for another 2 minutes, stirring occasionally.
Season the sauce: Taste the sauce and season with salt, pepper, and lemon zest. For a bit of color and richness, add diced sun-dried tomatoes (optional). The sauce should be flavorful, light, and slightly tangy.
Combining Everything
Add the seafood back to the pan: Return the seared scallops and shrimp to the skillet, gently tossing them in the sauce. Allow the seafood to warm through for about 1-2 minutes.
Serve: If you’re serving the dish with pasta, add the cooked pasta to the skillet and toss everything together until well coated in the sauce. You can also serve the scallop and shrimp mixture over rice or with a side of sautéed vegetables.
Garnish: Finish with a sprinkle of fresh parsley, grated parmesan cheese, and a final drizzle of lemon juice for an extra burst of flavor.
Serving Suggestions for Your Scallop and Shrimp Recipe
This scallop and shrimp dish pairs beautifully with a variety of sides. Below are several suggestions to enhance your meal.
- Pasta: Linguine, fettuccine, or angel hair pasta are great choices. Toss the seafood and sauce with the pasta for a satisfying, hearty dish.
- Rice: Serve the scallop and shrimp mixture over a bed of white rice, brown rice, or even wild rice for a healthier option.
- Salad: A light, refreshing salad with mixed greens, avocado, and a lemon vinaigrette can balance the richness of the seafood.
- Vegetables: Sautéed spinach, steamed asparagus, or roasted vegetables make great side dishes for this meal.
Expert Tips for Cooking Scallops and Shrimp
- Pat the seafood dry: This is the secret to perfectly seared scallops and shrimp. Excess moisture will prevent them from browning properly.
- Don’t overcrowd the pan: When searing the scallops and shrimp, make sure to give each piece enough space. If the pan is too crowded, the seafood will steam instead of sear.
- Use fresh lemon juice: Fresh lemon juice brightens the dish and adds a zesty tang that complements the richness of the sauce.
- Deglaze with wine: The white wine adds depth and enhances the flavor of the garlic butter sauce. Should you choose not to utilize wine, you may replace it with either chicken or seafood broth.
- Add cream for richness: If you love creamy sauces, don’t skip the heavy cream. It transforms the sauce into a luscious, velvety texture that pairs beautifully with seafood.
Frequently Asked Questions
Q1: Can I use frozen scallops and shrimp for this recipe?
Yes, frozen scallops and shrimp can be used, but make sure to thaw them completely before cooking. Pat them dry with paper towels to ensure they sear properly.
Q2: What’s the best way to sear scallops?
The key to perfectly seared scallops is to make sure they are dry before cooking and that the skillet is hot. Avoid moving the scallops once they’re in the pan, and allow them to sear for 2-3 minutes on each side until golden brown.
Q3: Can I add other seafood to this recipe?
Absolutely! This recipe works well with other seafood such as mussels, clams, or even chunks of lobster. Simply adjust the cooking time accordingly.
Conclusion
There you have it – an elegant and delicious scallop and shrimp recipe that’s easy to make and perfect for any occasion. With simple ingredients like garlic, butter, lemon, and white wine, you can create a restaurant-quality meal right in your kitchen. Whether you’re planning a romantic dinner or a family gathering, this seafood dish is sure to impress.
Try this recipe today and let the flavors of tender shrimp and golden seared scallops transport you to a coastal paradise! Enjoy your meal with a glass of wine and a slice of crusty bread to soak up the rich, flavorful sauce. Bon appétit!
Share Your Experience
Have you tried this scallop and shrimp recipe? Leave a comment below to let us know how it turned out or share any variations you made. We love hearing from our readers!
