Shrimp & Scallops Recipe

Pat dry and season

Rinse the shrimp and scallops under cold water and pat thoroughly dry with paper towels. Dry surface ensures proper sear. Lightly sprinkle the shrimp and scallops with 1 tsp kosher salt and 1 tsp freshly ground black pepper, evenly coating both sides.

Marinate briefly

In a bowl combine 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, minced garlic, 1 teaspoon paprika, 1 teaspoon red pepper flakes and 2 tablespoons chopped parsley. Add the seafood and toss gently to coat. Let rest at room temperature for 10–15 minutes (do not marinate longer than 30 minutes or the acid will start to 'cook' the seafood).

Heat pan

Place a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 2 tablespoons unsalted butter. Heat until butter foams and just begins to brown, about 1–2 minutes.

Sear scallops

Remove scallops from the marinade, letting excess drip off (reserve marinade). Pat scallops again lightly if needed. Place scallops in the hot pan spaced at least 1/2 inch apart so they sear rather than steam. Sear without moving for 1.5–2 minutes until a golden crust forms. Flip and cook the other side 1–1.5 minutes until opaque and firm to the touch. Transfer scallops to a plate and tent loosely with foil to keep warm.

Cook shrimp

Add the shrimp to the same pan in a single layer. Cook 1.5–2 minutes per side until pink and opaque and edges curl slightly. Remove shrimp and add them to the plate with scallops.

Make pan sauce

Lower heat to medium. If the pan is dry, add the reserved marinade and 1 tablespoon dry white wine (or chicken broth) to deglaze, scraping up browned bits with a wooden spoon. Allow liquid to reduce for about 1 minute. Stir in remaining butter (if any) or add an additional 1 tablespoon butter and swirl until the sauce is glossy. Taste and adjust seasoning with more salt or pepper if needed. Add shrimp and scallops back to the pan and toss gently for 30 seconds to coat in the sauce and reheat.

Transfer shrimp and scallops to a warm serving plate. Spoon pan sauce over the seafood. Garnish with additional chopped parsley and serve immediately with lemon wedges on the side. Suggest serving with rice, pasta, or crusty bread to soak up the sauce.