Easy Shrimp and Scallop in White Wine Sauce
Indulge in the rich and vibrant flavors of this Easy Shrimp and Scallop in White Wine Sauce recipe, a seafood lover's dream that comes together in just 25 minutes. Juicy shrimp and tender sea scallops are perfectly seared to golden perfection, then nestled in a creamy white wine and garlic sauce infused with zesty lemon and a touch of heat from optional red pepper flakes. This quick and elegant dish is perfect for weeknight dinners or special occasions alike, easily paired with crusty bread, pasta, or steamed vegetables for a complete and satisfying meal. With its luscious texture, delicate balance of flavors, and simple cooking techniques, this recipe is a go-to for anyone looking to elevate their seafood game.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 8 pieces sea scallops, patted dry
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 0.5 cup dry white wine
- 0.25 cup chicken or seafood stock
- 2 tablespoons fresh lemon juice
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon red pepper flakes (optional)
Instructions
Rinse the shrimp and scallops under cold water and pat them dry with paper towels. Set aside.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat.
Once the skillet is hot, add the scallops. Sear them for 2-3 minutes on each side until they are golden brown and opaque. Remove from the skillet and set aside.
In the same skillet, add the shrimp. Cook them for about 2 minutes per side until pink and opaque. Remove and set aside with the scallops.
Lower the heat to medium. Add the remaining butter and minced garlic to the skillet. Cook for about 1 minute, stirring frequently, until fragrant but not browned.
Pour in the white wine and stock, scraping the bottom of the skillet with a wooden spoon to deglaze any browned bits. Let the liquid simmer for 3-4 minutes until it reduces slightly.
Stir in the lemon juice and heavy cream, season with salt, black pepper, and optional red pepper flakes. Cook for another 2 minutes, stirring gently, until the sauce thickens slightly.
Return the cooked shrimp and scallops to the skillet, tossing them gently to coat in the sauce. Heat for 1-2 minutes until warmed through.
Sprinkle with fresh parsley and serve immediately. Pair with crusty bread, pasta, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
