Venetian Shrimp and Scallops
Transport your taste buds to the canals of Venice with this elegant Venetian Shrimp and Scallops recipe. Perfectly seared shrimp and sea scallops are bathed in a luscious white wine and garlic butter sauce, infused with the vibrant zest of fresh lemon and a hint of red pepper flakes for optional heat. This quick 30-minute seafood dish uses simple yet high-quality ingredients, like olive oil, unsalted butter, and Italian parsley, to create a restaurant-worthy meal bursting with Mediterranean flavors. Serve it over pasta, alongside crusty bread, or atop a bed of fluffy rice to soak up the tangy, buttery sauce. Perfect for special occasions or weeknight dinners, this recipe showcases the beauty of fresh seafood with minimal effort.
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 12 pieces Sea scallops
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, finely minced
- 1 cup Dry white wine
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Italian parsley, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 tablespoon Zest of 1 lemon
Instructions
Pat the shrimp and scallops dry with paper towels and season them with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the scallops to the skillet and sear for 2-3 minutes on each side, until golden brown. Transfer the scallops to a plate and keep them warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and sear the shrimp for 1-2 minutes on each side, until they turn pink. Transfer the shrimp to the plate with the scallops.
Reduce the heat to medium and melt the butter in the skillet. Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant.
Deglaze the skillet by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Let the wine simmer for 3-4 minutes, reducing slightly, then stir in the lemon juice, red pepper flakes (if using), and lemon zest.
Return the shrimp and scallops to the skillet, gently tossing to coat them in the sauce. Cook for an additional 2-3 minutes until heated through.
Sprinkle the dish with chopped parsley and serve immediately with crusty bread, pasta, or rice.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 4985 mg | 217% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.4 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1941 mg | 41% | |
*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.
