Shrimp Scallop Recipe
Shrimp Scallop Recipe
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Shrimp Scallop Recipe
This delectable shrimp scallop recipe brings together succulent shrimp and tender scallops in a flavorful garlic butter sauce, making it a perfect dish for special occasions or a simple weeknight dinner. The combination of fresh seafood, aromatic herbs, and a hint of lemon creates a delightful culinary experience that seafood lovers will adore.
Description
If you’re looking for a show stopping dish that’s easy to prepare yet impressive enough for a dinner party, this shrimp scallop recipe is the answer. Seafood has a way of elevating any meal, and when you combine shrimp and scallops, you get a luxurious feast that’s hard to resist.
The foundation of this recipe lies in fresh ingredients. You’ll want to select high quality shrimp and scallops, preferably wild caught, for the best flavor. This dish is not only quick to prepare, but it also features a rich, buttery sauce that ties everything together beautifully. Perfect for pairing with pasta, rice, or a fresh garden salad, this shrimp scallop dish is as versatile as it is delicious.
The cooking method is straightforward, allowing the natural flavors of the seafood to shine. You start by sautéing garlic in butter, then add the shrimp and scallops, letting them cook until they’re perfectly tender. A splash of white wine adds depth, while fresh parsley and lemon juice provide brightness.
This shrimp scallop recipe is not just about taste; it also offers a fantastic visual appeal. The vibrant colors of the shrimp and scallops, combined with the rich, golden brown garlic butter, make it a feast for the eyes as well.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound scallops, cleaned
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine (like Sauvignon Blanc)
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Seafood: Rinse the shrimp and scallops under cold water and pat dry with paper towels. Season lightly with salt and pepper.
- Heat the Butter: In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook the Shrimp and Scallops: Add the shrimp and scallops to the skillet. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque, and the scallops are golden brown and opaque.
- Deglaze the Pan: Pour in the white wine, scraping any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
- Add Lemon and Parsley: Stir in the lemon juice, zest, and chopped parsley. Mix well and adjust seasoning with additional salt and pepper if needed.
- Serve: Plate the shrimp and scallops with the sauce drizzled over. Garnish with extra parsley and lemon wedges if desired.
you may like: Shrimp Wrap Recipe
Shrimp Scallop Recipe
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 pound scallops cleaned
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 1/2 cup dry white wine like Sauvignon Blanc
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
- Prepare the Seafood: Rinse the shrimp and scallops under cold water and pat dry with paper towels. Season lightly with salt and pepper.
- Heat the Butter: In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook the Shrimp and Scallops: Add the shrimp and scallops to the skillet. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque, and the scallops are golden brown and opaque.
- Deglaze the Pan: Pour in the white wine, scraping any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
- Add Lemon and Parsley: Stir in the lemon juice, zest, and chopped parsley. Mix well and adjust seasoning with additional salt and pepper if needed.
- Serve: Plate the shrimp and scallops with the sauce drizzled over. Garnish with extra parsley and lemon wedges if desired.
Notes
- Wine Substitute: If you prefer not to use wine, you can replace it with chicken broth for a different flavor.
- Serving Suggestions: This dish pairs wonderfully with a light pasta, rice, or even a bed of sautéed vegetables.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
