Here’s a versatile guide and recipe idea for shrimp and scallops—a simple, elegant seafood combination that’s perfect for weeknight dinners or special occasions.
Ingredients (serves 2–4)
- ½ lb (225g) shrimp, peeled and deveined
- ½ lb (225g) sea scallops, patted dry
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Optional: ¼ cup white wine or seafood stock
Instructions
- Prep seafood:
- Pat shrimp and scallops dry with paper towels (this helps them sear properly).
- Season lightly with salt and pepper.
- Sear scallops:
- Heat 1 tbsp olive oil or butter in a large skillet over medium-high heat.
- Add scallops, leaving space between them, and sear for 2–3 minutes per side until golden brown. Remove and set aside.
- Cook shrimp:
- In the same skillet, add remaining oil/butter.
- Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
- Add shrimp and cook 1–2 minutes per side until pink and opaque.
- Combine and finish:
- Return scallops to the pan.
- Add lemon juice, optional white wine, and simmer 1–2 minutes to combine flavors.
- Sprinkle with parsley before serving.
Serving Suggestions
- Over linguine or rice with a light garlic butter sauce.
- With roasted vegetables or a fresh salad for a low-carb option.
- With a creamy risotto for a restaurant-style meal.
Tips:
- Make sure the scallops are dry before searing; moisture prevents proper browning.
- Don’t overcrowd the pan—this ensures a nice golden crust.
- Add a pat of butter at the end for a richer flavor.
If you want, I can also give a quick one-pan garlic butter shrimp and scallop recipe that’s ready in under 15 minutes and absolutely restaurant-quality.
Do you want me to do that?
