Shrimp And Scallops Combination Recipe

Rinse and Dry

Rinse shrimp and scallops under cold water and pat completely dry with paper towels. Remove any remaining side muscles from scallops. Dry seafood is essential for good searing and breading adhesion.

Portion

If scallops are very large, halve them horizontally so pieces are roughly bite-sized and cook evenly. Keep shrimp and scallops refrigerated until ready to use.

Preheat and prep pan

Position the oven rack 4–6 inches from the broiler element and preheat the broiler on high. Line a rimmed baking sheet with foil and place a wire rack on top if you have one (helps air circulate and prevents sticking).

Make marinade

In a large bowl, whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper.

Coat seafood

Add the dried shrimp and scallops to the marinade and toss gently to coat. Let them sit at room temperature for 10 minutes (no longer than 15 minutes) to absorb flavor.

Broil

Arrange the shrimp and scallops in a single layer on the prepared rack or baking sheet, leaving small gaps between pieces. Broil 3–4 minutes, watching closely, then flip any scallops or shrimp that need more color and broil an additional 1–2 minutes until scallops are opaque and slightly firm and shrimp are pink and curled. Total cook time will be about 5–6 minutes depending on size and oven strength.

Finish and serve

If using, brush melted butter over the cooked seafood and sprinkle with chopped parsley. Transfer to a serving platter and serve immediately with lemon wedges.

Set up breading stations

Set three shallow trays or bowls: (1) flour mixed with 1 tsp kosher salt and 0.5 tsp black pepper and 1 tsp old bay + 0.5 tsp garlic powder, (2) beaten eggs mixed with buttermilk, (3) panko breadcrumbs combined with 0.25 cup cornmeal (if using) and 0.5 tsp old bay. This dry-wet-dry setup ensures good adhesion.

Coat the seafood

Working in batches, dredge shrimp and scallops first in the seasoned flour, shaking off excess. Dip into the egg-buttermilk mixture, then press into the panko mixture until coated evenly. Place coated pieces on a wire rack and let rest 5–10 minutes; this helps the coating adhere and reduces splatter when frying.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 3–4 cups depending on pot). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and rise steadily without burning immediately.

Fry in batches

Fry the seafood in small batches so oil temperature stays near 350°F. Cook shrimp 2–3 minutes until golden and opaque; cook scallops 2–3 minutes until golden and just cooked through (scallops should be opaque and slightly firm). Avoid overcrowding. Use a slotted spoon or spider to remove and drain on a rack or paper towels.

Season and serve

Season the hot fried seafood lightly with additional salt if desired. Serve immediately with lemon wedges and the optional dipping sauce.

Whisk together 1/2 cup mayonnaise, 1 tsp sriracha, 1 tbs lemon juice, 1 tsp minced chives, and 1/4 tsp salt in a small bowl. Adjust heat and acidity to taste. Chill until ready to serve.