Shrimp & Scallop W. Garlic Sauce Recipe

Pat dry and season

Rinse the shrimp and scallops briefly under cold water and pat completely dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper, distributing evenly.

Preheat pan

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and let it get hot until shimmering but not smoking.

Sear seafood

Working quickly, add scallops spaced apart (if pan small, do in two batches). Sear scallops 1.5–2 minutes per side until a golden crust forms; remove to a plate. Add shrimp to the same pan and cook 1.5–2 minutes per side until pink and opaque. Remove shrimp with scallops and set aside on a warmed plate. Do not overcrowd the pan to ensure a good sear.

Prep aromatics

Wipe the pan if there's excessive burnt bits; leave a little fond for flavor. Reduce heat to medium and add 2 tbs unsalted butter and 1 tbs olive oil to the pan. When butter is melted, add the 6 cloves minced garlic and the finely minced shallot. Cook, stirring, about 30–45 seconds until fragrant (do not brown).

Build sauce

Add 1 tsp grated fresh ginger and cook 10–15 seconds. Pour in 2 tbs dry sherry (or sake) to deglaze the pan, scraping up browned bits. Immediately add 2 tbs light soy sauce, 1 tbs oyster sauce, 120 ml chicken stock (or water), and 1 tsp granulated sugar. Stir to combine and bring to a gentle simmer.

Thicken sauce

Mix 1 tsp cornstarch with 2 tbs cold water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce; continue to cook 1–2 minutes until sauce thickens to a glossy, slightly coating consistency. Taste and adjust seasoning — add a pinch more salt or 1/2 tsp sugar if needed. Finish the sauce with 1 tsp sesame oil for aroma.

Return seafood to pan

Reduce heat to low–medium. Add the cooked shrimp and scallops back into the pan with the sauce, tossing gently to coat. Cook 30–60 seconds to rewarm and meld flavors—avoid overcooking seafood.

Garnish and serve

Turn off heat. Sprinkle with sliced green onions and chopped cilantro if using. Add a squeeze of lemon or lime to brighten the dish and a pinch of red pepper flakes for heat if desired. Serve immediately over steamed rice or alongside stir-fried vegetables.