Garlic Shrimp Scallops Recipe

Name: Tanuki River Landings Garlic Shrimp Scallops Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Seafood
Ingredients: 12 count large shrimp (peeled, deveined, tails on or off); 8 count sea scallops (dry-packed); 2 tbsp fresh lemon juice; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp smoked paprika (optional); 4 tbsp unsalted butter; 1 tbsp extra-virgin olive oil; 3 cloves garlic, minced (about 3 large cloves); 1 tbsp shallot, finely minced; 1 fl oz dry white wine or low-sodium chicken broth; 2 tbsp fresh parsley, chopped; 1 tsp lemon zest; 0.25 tsp red pepper flakes; 4 count fresh lemon wedges; 1 tbsp chopped chives or extra parsley (optional)

Inspired by Tanuki River Landing

Time30m

Serves2

Make Garlic Shrimp Scallops Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

12 count large shrimp (peeled, deveined, tails on or off)

8 count sea scallops (dry-packed)

Marinade & Seasoning

2 tbsp fresh lemon juice

1 tsp kosher salt

1 tsp freshly ground black pepper

1/2 tsp smoked paprika (optional)

Garlic Butter Sauce

4 tbsp Unsalted butter

1 tbsp extra-virgin olive oil

3 cloves garlic, minced (about 3 large cloves)

1 tbsp shallot, finely minced

1 fl oz dry white wine or low-sodium chicken broth

2 tbsp Fresh parsley, chopped

1 tsp Lemon zest

1/4 tsp Red pepper flakes

To Finish

4 count fresh lemon wedges

1 tbsp chopped chives or extra parsley (optional)

Method

Seafood

Prepare seafood

Pat shrimp and scallops dry with paper towels. Dry scallops are important for a good sear; if scallops are wet, press gently with towels to remove surface moisture.

Lightly score the side muscle from scallops if still attached. Place shrimp and scallops in a bowl and toss gently with lemon juice, 1/2 tsp kosher salt (from the Marinade & Seasoning portion), 1/2 tsp black pepper, and smoked paprika if using. Let sit at room temperature for 10 minutes while you prepare the sauce and heat the pan.

Garlic Butter Sauce

Make the sauce

In a small bowl combine minced garlic, minced shallot, chopped parsley, lemon zest, and red pepper flakes. This keeps measured ingredients handy for quick cooking.

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add olive oil and 2 tablespoons of butter. When butter foams and is just starting to brown slightly (about 1 minute), add the garlic-shallot mixture and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add white wine (or chicken broth) to the pan, scraping up any browned bits. Let simmer 1 minute to reduce slightly. Reduce heat to low and stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy. Keep sauce warm on the lowest heat while searing seafood.

Searing Seafood

Sear scallops

Wipe the skillet clean and return to high heat. Add 1 teaspoon olive oil or a touch of butter. When very hot, place scallops in the pan spaced apart (do not crowd). Sear without moving for 1.5–2 minutes until a golden crust forms, then flip and cook 30–60 seconds more until just opaque in the center. Transfer scallops to a warm plate and tent with foil.

Cook shrimp

In the same skillet over medium-high heat add a small knob (about 1 tsp) of butter if needed. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque and edges curl. Do not overcook. Transfer shrimp to the plate with scallops.

Combine & Finish

Return the garlic-butter sauce to medium heat. Add the cooked shrimp and scallops to the sauce and gently toss to coat for 30–45 seconds to warm through and marry flavors. Taste and adjust seasoning with the remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper as needed.

Turn off heat, sprinkle chopped chives or extra parsley over the seafood, and serve immediately with lemon wedges on the side. Squeeze fresh lemon over just before eating.