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scallops and shrimp recipe Recipe

Scallops And Shrimp Recipe

This quick and elegant scallops and shrimp skillet recipe is perfect for a weeknight dinner or a special occasion. Loaded with garlic, white wine, and a touch of lemon, it’s a light yet filling seafood dish ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 16 pieces large sea scallops About 450g / 1 lb.
  • 400 grams large shrimp, peeled and deveined About 20 pieces.
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 125 ml white wine (dry) About 1/2 cup.
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon zest Optional.
  • 1/4 teaspoon crushed red pepper flakes Optional.

Equipment

  • 1 large skillet
  • 1 paper towels
  • 1 mixing bowl
  • 1 tongs or spatula
  • 1 small bowl for mixing sauce

Method
 

  1. Pat scallops and shrimp dry with paper towels. Season both sides with half the salt and pepper.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  3. 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.
  4. 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.
  5. Lower heat to medium. Add garlic and sauté for 30 seconds until fragrant.
  6. 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.
  7. Return scallops and shrimp to skillet, tossing gently in the sauce for 1-2 minutes until heated through.
  8. Taste and adjust salt and pepper if needed. Sprinkle with parsley, lemon zest, and crushed red pepper if using.
  9. Serve hot, spooning extra sauce over seafood.

Notes

Serve with steamed rice, angel hair pasta, or crusty bread to soak up the sauce.
For the best sear, make sure the skillet is hot and do not overcrowd.
You can substitute wine with seafood stock if preferred.