Seafood Dinner
Dive into the flavors of the ocean with this elegant and easy-to-make Seafood Dinner, perfect for any weeknight or special occasion. Featuring tender seared scallops, succulent garlic-butter shrimp, and a vibrant medley of roasted asparagus and cherry tomatoes, this recipe combines fresh, high-quality ingredients with simple yet impactful cooking techniques. A zesty lemon garlic butter sauce ties everything together, creating an irresistible dish bursting with bright, savory flavors. Ready in just 40 minutes and serving a crowd, this seafood feast delivers restaurant-quality results at home. Whether you're hosting a dinner party or treating yourself to a gourmet experience, this recipe is sure to impress.
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Recipe Information
Ingredients
- 12 large Scallops
- 0.5 pound Shrimp
- 3 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 5 cloves Garlic
- 1 whole Lemon
- 2 tablespoons Fresh parsley
- 1 bunch Asparagus
- 1 pint Cherry tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 425°F (220°C).
Rinse the scallops and shrimp under cold water. Pat them dry with paper towels and set aside.
Trim the woody ends off the asparagus, and arrange the asparagus and cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat. Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the scallops with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika.
Place the scallops in the hot skillet, making sure not to overcrowd them. Sear the scallops for about 2 minutes on each side until they develop a golden-brown crust. Remove the scallops from the skillet and set aside.
Add 2 tablespoons of butter to the skillet and reduce the heat to medium. Mince 3 garlic cloves and sauté them in the butter for about 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Squeeze the juice from half of the lemon over the shrimp, then transfer them to a plate.
In a small saucepan, melt the remaining 2 tablespoons of butter over low heat. Mince the remaining 2 garlic cloves and stir them into the melted butter. Squeeze the juice from the other half of the lemon into the butter and sprinkle in the chopped parsley. Stir well to combine.
Arrange the roasted vegetables, scallops, and shrimp on a serving platter. Drizzle the garlic butter sauce over the seafood for an extra burst of flavor.
Serve the seafood dinner immediately, garnished with additional parsley and lemon wedges if desired.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 5000 mg | 217% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 17.3 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 398 mg | 31% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3622 mg | 77% | |
*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.
