Shrimp & Scallop Saute Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 1 tablespoon olive oil, chopped rosemary, 0.75 tsp salt and 0.25 tsp pepper on a rimmed baking sheet in a single layer.

Roast the potatoes for 25–30 minutes, turning once halfway, until golden and tender. Keep warm while you prepare the rest of the dish.

Julienne and sweat

Using a knife or mandoline, julienne zucchini, yellow squash, red bell pepper and carrot into matchstick pieces so combined yield ≈ 2.5 cups (about the amounts listed).

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add julienned vegetables to the skillet, season with 0.5 tsp salt and 0.25 tsp pepper, and sauté, stirring occasionally, 3–5 minutes until vegetables are tender-crisp and slightly softened — do not let them brown heavily.

Finish by stirring in lemon juice and fresh basil chiffonade. Taste and adjust seasoning. Transfer vegetables to a bowl and form small nests (use a ring mold or mound with a spoon) to plate later.

Season seafood

Pat shrimp and scallops very dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, dividing evenly between shrimp and scallops.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy skillet (or cast iron) over medium-high heat until butter foams and oil shimmers.

Add scallops to the pan without crowding and sear 1.5–2 minutes per side until a golden crust forms. Remove scallops to a warm plate and tent with foil.

Add shrimp to the same pan and sauté 1–2 minutes per side until opaque and just cooked through. Remove shrimp and keep warm with scallops. If pan is dry, add a little extra butter or oil as needed.

Make base

In the same skillet used for seafood (leave browned bits), reduce heat to medium and add 1 tablespoon butter. Add minced shallot and cook 1–2 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds.

Stir in 1 tablespoon tomato paste and cook 30–45 seconds to bloom the flavor. Carefully add 2 tablespoons vodka and simmer 1–2 minutes to reduce slightly and burn off most alcohol.

Add 1/4 cup stock and scrape up browned bits from the pan. Let the liquid reduce by half, about 2 minutes.

Lower heat and whisk in 3 tablespoons heavy cream. Stir until sauce is smooth and warmed through. Add lemon zest, 0.25 tsp salt, 0.25 tsp pepper, and chopped parsley. Taste and adjust seasoning.

If sauce is too thin, simmer another minute to reduce. If too thick, add up to 1–2 tablespoons stock to loosen.

Return cooked scallops and shrimp to the skillet for 30–60 seconds to warm and coat in the sauce, spooning sauce over them. Do not overcook seafood.

On each plate (serves 2), place a roasted fingerling potato portion (half of the roasted potatoes) to one side.

Spoon a julienne vegetable nest in the center or to the plate as described earlier.

Arrange the scallops and shrimp on top of or beside the vegetable nest and spoon vodka cream sauce over the seafood and a little around the vegetables.

Drizzle 1 teaspoon extra virgin olive oil over vegetables, garnish with microgreens or basil leaves, and serve with a lemon wedge.