Sea Scallops And Shrimp Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water for cooking the ravioli. Pat scallops and shrimp dry with paper towels; season both lightly with 1 tsp kosher salt and 1 tsp black pepper. If using paprika, sprinkle on scallops.

Trim ends of zucchini and summer squash and slice into 1/4" rounds. Mince shallot and garlic. Cube 1 tablespoon cold butter for finishing the sauce.

Preheat a grill pan or outdoor grill to medium-high heat. Brush sliced squash and zucchini on both sides with 1 tablespoon olive oil and season with salt and pepper to taste.

Grill the slices 2–3 minutes per side until tender with good char marks. Transfer to a plate and keep warm. You can grill in batches if needed.

When the water is boiling, add the spinach ravioli and cook according to package instructions until al dente (usually 3–4 minutes for fresh/refrigerated). Reserve 1/2 cup of the pasta cooking water, then drain ravioli, return to the pot, and toss with 1 tablespoon unsalted butter and 1 tablespoon extra-virgin olive oil to prevent sticking and add flavor.

In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add minced shallot and cook 1–2 minutes until softened but not browned. Add minced garlic and cook 30 seconds until fragrant.

Pour in 1 cup dry white wine and 1 cup low-sodium stock. Increase heat to medium-high and simmer, stirring occasionally, until the liquid reduces by about half (approximately 6–8 minutes).

Reduce heat to medium-low and stir in 1 cup heavy cream. Simmer gently until sauce thickens slightly, about 4–6 minutes. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh lemon juice.

Off the heat, whisk in 1 tablespoon cold cubed butter until the sauce is glossy. Stir in chopped parsley. Taste and adjust seasoning.

While the sauce reduces, heat a large heavy skillet (preferably stainless steel or cast iron) over high heat until very hot. Add 1 tablespoon olive oil and heat until shimmering.

Place the scallops in the skillet spaced apart. Sear without moving 1.5–2 minutes until a deep golden crust forms. Flip and cook another 1–1.5 minutes until just opaque in the center. Remove scallops to a plate and tent loosely with foil to keep warm.

Add the seasoned shrimp to the same skillet in a single layer; cook 1.5–2 minutes per side until pink and curled. Remove shrimp and transfer to the plate with scallops. If the pan is dry, add a small splash of olive oil between batches.

Place 4 spinach ravioli on each plate (serves 4) forming a bed in the center. Spoon about 3–4 tablespoons of the white wine cream sauce over the ravioli, allowing some sauce to pool around them.

Arrange 3 scallops and 3 shrimp on top of the ravioli for each serving.

Top each plate with several slices of grilled summer squash and zucchini. Spoon a little more sauce over the seafood and vegetables.

Garnish with lemon wedges and microgreens or extra parsley. Serve immediately.

To prevent overcooking the seafood, have all components ready (ravioli cooked and sauce warm) before searing. Reserved pasta water can be used to thin the sauce if it becomes too thick—add a tablespoon at a time.