The kitchen smelled of sea salt and warm dough. I was just a kid with bare feet on cool wooden floors. Mama had filled a wide iron skillet with bubbling butter and garlic. Every few minutes I peered in, hoping for a taste. Rain tapped gently on the porch screen and the air felt soft with memory. I could nearly taste those first bites of a scallops and shrimp recipe, even then.
Grandma wore her faded apron as she stirred a fragrant broth in a heavy black pan. I leaned close to watch the steam rise. My small fingers brushed a scallop so plump it almost glowed in that hot butter. Cousin Anna laughed from the doorway when I shouted that I saw tiny gold flecks in the sauce. She said I was dreaming but the scent was real.
We all gathered at the counter with spoons and bread. The first spoonful was a warm blend of sea breeze and orchard herbs. Aunt May nodded softly after her first taste. Lucy in the corner said this scallops and shrimp recipe was the best thing she had ever eaten. Somewhere between the crackle on the stovetop and the patter of rain I knew I would carry this memory everywhere.
Time Honored Ingredients
Here is what you will need to gather. Many of these were staples in Grandma May’s pantry and I learned their worth in every handful. Each ingredient adds a layer of story to this scallops and shrimp recipe so take a moment to honor them.
- Fresh sea scallops, rinsed and patted dry
- Large shrimp peeled and deveined
- Unsalted butter at room warmth
- Extra virgin olive oil to shimmer in the pan
- Minced garlic in small cloves
- Chopped parsley bright and green
- Zip of fresh lemon juice
- A pinch of sea salt and cracked pepper
Why This Dish Steals Hearts
Cooking this scallops and shrimp recipe will fill your kitchen with scents that wrap around you. You will treasure it because it brings people together (shrimp étouffée is another heartwarming dish to try).
- Freshness on the Table Every bite tastes like the ocean side breeze, simple and bright.
- Quick Celebration From prep to plate in less than thirty minutes, perfect for a sudden craving.
- Versatile Flavor You can add herbs or spices you love without losing the core taste.
- Family Tradition Passing down Grandma May’s way gives you a link to the past.
- Warmth and Comfort It feels like a hug for your senses, right when you need it.
Seven Steps to Savory Joy
- Warm the Pan Place your iron skillet over medium heat until a drop of water sizzles and dances.
- Butter and Oil Swirl in butter and a splash of olive oil so the butter wont brown too fast, this helps your scallops and shrimp recipe stay tender.
- Sear the Scallops Gently lay each scallop away from you, one after the other, do not crowd the pan, let them cook two minutes per side.
- Saute the Shrimp Add shrimp to the skillet after scallops are set aside, watch them turn pink and curl in just three minutes.
- Garlic Gold Push the seafood to the edges, drop in garlic, let it turn fragrant but not burn, swirl it in the center.
- Deglaze with Lemon Squeeze fresh lemon juice and let it bubble up, scrape up all the bits that stick, that is where flavor hides.
- Finish with Parsley Scatter chopped parsley over the top, fold everything gently, taste and adjust salt and pepper as you like.
Grandma’s Wisdom in Small Notes
- Room Temperature Ingredients Let scallops and shrimp sit a bit before cooking so they sear evenly.
- Don’t Crowd the Pan Give each piece room to breathe, overcrowded pans steam instead of sear.
- Gentle Heat Control Medium flame keeps the butter from burning while you cook gently.
- Taste as You Go A little salt tasting at the end makes the difference between good and unforgettable.
That First Bite Scene
The house was quiet except for the clink of forks and a soft sigh from Uncle John. He took a careful forkful of the scallops and shrimp recipe and closed his eyes briefly. His second bite came with a nod and a low humm, like he was remembering something sweet from childhood.
My sister Lucy talked about the pop of garlic in her mouth and how the buttery sauce reminded her of a picnic by the lake. Cousin Anna said she could hear the rain on the porch in every spoonful. The table felt warm and alive, each of us tasting memories as well as the food.
Setting the Table with Love
Soft linens in ocean hues lay under bowls and plates. I placed fresh lemon wedges on a small side dish so you can add brightness if you like more zing. A simple bouquet of wildflowers in a clear glass jar brought a gentle touch.
Forks and spoons sat on folded napkins, ready for the scallops and shrimp recipe. Candles flickered lightly as the sun went down beyond the porch. Every detail invites your guests to relax and savor each moment.
Seasonal Twists to Try
- Spring Vegetable Toss Add asparagus tips or pea shoots for a burst of fresh greenery.
- Summer Sun Blast Stir in diced sun ripened tomatoes for sweet acidity.
- Autumn Spice Sprinkle a pinch of smoked paprika and chopped sage for warm depth.
- Winter Comfort Fold in roasted root vegetables or a splash of white wine to deepen the broth.
Store and Reheat with Love
Leftovers from this scallops and shrimp recipe are a delight if you treat them gently. Transfer cooled pieces and sauce to an airtight container. Store in the fridge for up to two days so flavors stay bright.
To reheat warm in a skillet on low heat, add a dot of butter or a teaspoon of olive oil. Cover the pan and let steam softly for three minutes until the seafood is just warmed through do not let it overcook. You can also gentle reheat in the microwave at thirty second intervals stirring in between until hot.
Each time you reheat you will find the sauce tastes even richer. Serve with fresh parsley and lemon to revive its brightness. This care honors Grandma May’s way of cooking.
A Toast to Family Full of Questions
Now it is your turn to gather around the table and share the story of this scallops and shrimp recipe. Raise your glass to laughter, to rain on the porch screen, and to memories that simmer in every bite. May it bring you closer to those you love.
Frequently Asked Questions
- Can I use frozen seafood in place of fresh Yes you can if well thawed first, pat it completely dry before cooking for best sear.
- What can I serve alongside this recipe Crusty bread or rice pilaf soak up the buttery sauce perfectly.
- How do I know when scallops are done They turn firm and opaque inside, they should have a light golden crust on the outside.
- Is it okay to swap garlic with shallots Absolutely you can, shallots bring a milder sweet flavor that pairs well.
- Can I double the ingredients for a crowd Yes just cook in batches so the scallops and shrimp recipe maintain their perfect sear.
Scallops And Shrimp Recipe
Ingredients
Equipment
Method
- Pat scallops and shrimp dry with paper towels. Season both sides with half the salt and pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add scallops in a single layer. Sear for 1.5 to 2 minutes per side until a golden crust forms. Remove scallops and set aside.
- Add remaining olive oil and butter to skillet. Add shrimp in a single layer. Cook for about 1 minute per side until just pink. Remove shrimp and set aside with scallops.
- Lower heat to medium. Add garlic and sauté for 30 seconds until fragrant.
- Pour in white wine and lemon juice, scraping up bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce by half.
- Return scallops and shrimp to skillet, tossing gently in the sauce for 1-2 minutes until heated through.
- Taste and adjust salt and pepper if needed. Sprinkle with parsley, lemon zest, and crushed red pepper if using.
- Serve hot, spooning extra sauce over seafood.
