Scallops and Shrimp with Mushrooms
Elevate your weeknight dinners with this luxurious Scallops and Shrimp with Mushrooms recipe, a perfect balance of elegance and simplicity. Tender, golden-seared scallops and juicy shrimp are paired with earthy button mushrooms, all enveloped in a rich garlic-butter sauce infused with dry white wine, fresh parsley, and a splash of bright lemon juice. Ready in just 35 minutes, this restaurant-quality dish is surprisingly quick to prepare, making it ideal for both intimate dinners and special occasions. Serve it with crusty bread, fluffy rice, or al dente pasta to soak up the velvety sauce, and don't forget the optional kick of red pepper flakes for a touch of heat. Whether you're a seafood enthusiast or looking to wow your guests, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 12 pieces large scallops
- 12 pieces large shrimp (peeled and deveined)
- 8 oz button mushrooms (sliced)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 0.3333 cup dry white wine
- 2 tbsp fresh parsley (chopped)
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Pat the scallops and shrimp dry with paper towels and season them with salt and pepper on both sides.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Once the butter is melted and begins to sizzle, add the scallops in a single layer. Cook for about 2-3 minutes per side until golden brown and opaque in the center. Remove the scallops from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and cook the shrimp for about 1-2 minutes per side until they turn pink and are cooked through. Remove the shrimp and set aside with the scallops.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are softened and browned.
Deglaze the skillet by pouring in the white wine and scraping up any brown bits from the bottom of the pan. Let the wine simmer for 1-2 minutes to reduce slightly.
Stir in the lemon juice, parsley, and crushed red pepper flakes, if using. Season with additional salt and pepper to taste.
Return the scallops and shrimp to the pan, spooning the sauce and mushrooms over the seafood to coat. Heat for 1-2 minutes until warmed through.
Serve immediately, garnished with extra parsley if desired, alongside crusty bread, rice, or pasta to soak up the delicious sauce.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 5135 mg | 223% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2497 mg | 53% | |
*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.
