Scallop And Shrimp Scampi Recipe

Bring 1000 ml water to a rolling boil in a large pot. Add 1 tbsp salt. Add 8 oz spaghettini and cook until al dente according to package (about 7–9 minutes). Reserve 1 cup (240 ml) pasta cooking water, then drain and set aside, tossing with a little oil to prevent sticking.

Pat scallops and shrimp dry with paper towels. Season both sides lightly with 1.5 tsp kosher salt and 0.75 tsp black pepper (divide evenly). Let rest 5 minutes so surfaces dry for better sear.

Heat a large (12-inch) sauté pan over medium-high heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When the fat is shimmering and foaming, place scallops in one layer without crowding. Sear scallops 1.5–2 minutes per side until a deep golden crust forms; transfer to a plate and tent loosely with foil.

Add a touch more oil if needed and return pan to high. Add shrimp and sear 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp and place with scallops. Do not overcook—they will finish cooking slightly in the sauce.

Reduce heat to medium. In the same pan with fond, add 2 tbs olive oil and 2 tbs unsalted butter. Add 1/2 cup thinly sliced sweet onion and sauté 2–3 minutes until softened and translucent.

Add 4 minced garlic cloves and 1/2 cup julienned sun-dried tomatoes; cook 30–45 seconds until fragrant, stirring to deglaze pan.

Pour in 120 ml dry white wine to deglaze, scraping browned bits from the pan. Let the wine reduce by about half, about 2–3 minutes.

Stir in 30 ml fresh lemon juice and 1 tsp lemon zest. Lower heat to medium-low and add 120 ml heavy cream. Simmer gently 2–3 minutes until sauce slightly thickens.

Stir in 40 g grated Parmesan and 0.25 tsp red pepper flakes until cheese melts and sauce is smooth. If sauce is too thick, add reserved pasta water 1/4 cup (60 ml) at a time to reach a silky consistency.

Return scallops and shrimp to the pan and gently toss to coat in the cream sauce; warm through 1–2 minutes (do not boil).

Add cooked spaghettini to the pan (or combine in a large bowl), adding up to 120 ml reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Toss everything until evenly coated and heated through.

Stir in 2 tbsp chopped fresh parsley and 1 tbsp additional butter for gloss. Taste and adjust seasoning with salt and pepper if needed.

Plate spaghettini, arranging scallops and shrimp on top. Garnish with extra chopped parsley, lemon zest or lemon wedges on the side. Serve immediately.