Garlic Shrimp and Scallops
Indulge in the luxurious simplicity of our Garlic Shrimp and Scallops, a seafood lover's dream that's ready in just 25 minutes! This elegant dish combines tender shrimp and buttery sea scallops with a rich garlic butter sauce infused with white wine, fresh lemon juice, and a touch of paprika for subtle warmth. Perfectly seared for a golden crust, the shrimp and scallops are then bathed in a fragrant, savory glaze, making every bite irresistible. Whether served over pasta, rice, or with a side of crusty bread to mop up the flavorful sauce, this recipe is a celebration of fresh, vibrant ingredients and restaurant-worthy cooking techniques right in your own kitchen. Perfect for weeknight dinners or special occasions, it’s a surefire way to impress with minimal effort. Keywords: garlic shrimp and scallops recipe, quick seafood dinner, garlic butter seafood.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 12 pieces sea scallops
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice (freshly squeezed)
- 0.25 cup white wine
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the shrimp and scallops dry with paper towels to remove excess moisture. Season both sides with salt, black pepper, and paprika.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the scallops to the skillet in a single layer. Cook for 2-3 minutes on each side, or until they develop a golden-brown sear and are opaque in the center. Remove scallops from the skillet and set aside.
In the same skillet, add the shrimp. Cook for 2 minutes per side, or until pink and fully cooked. Remove the shrimp and set aside with the scallops.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and sauté for 1 minute until fragrant.
Deglaze the pan by adding the white wine and allowing it to simmer for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.
Stir in the lemon juice and half of the chopped parsley. Simmer for another 1 minute.
Return the cooked shrimp and scallops to the skillet, tossing them gently in the garlic butter sauce to coat evenly. Cook for an additional 1-2 minutes until heated through.
Garnish with the remaining parsley and serve immediately. Pair with pasta, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1868 mg | 40% | |
*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.
