Scallops And Shrimp Recipe

The first time I served a simple scallops and shrimp dinner was after a long weekday where I wanted something quick but a little special, I remember the pan hissing as the garlic hit the butter and the apartment filled with a warm scent that made the evening feel like a small celebration, Scallops And Shrimp Recipe sat on the table and the whole meal came together in under 40 minutes

Why You’ll Love It

This recipe is built for weeknights when time is tight but you still want a plate that feels thoughtful, it pairs quick searing techniques with a fast creamy lemon risotto so you get restaurant style flavors without a long cook, family members who like seafood and anyone who wants dinner fast will appreciate how reliably it comes together

Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes

Ingredients

• 1 pound sea scallops, patted dry
• 1 pound large shrimp, peeled and deveined
• 1 cup arborio rice
• 3 1/2 cups low sodium chicken or vegetable broth, warmed
• 1/2 cup dry white wine
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground black pepper

Instructions

1. Season scallops and shrimp lightly with salt and pepper, set on a plate to come close to room temperature while making the risotto.
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a medium saucepan over medium heat, add shallot and cook until translucent about 2 minutes, add arborio rice and stir to coat for 1 minute.
3. Pour in white wine and stir until mostly absorbed, then add warm broth one ladle at a time stirring frequently and adding more when absorbed, continue for 18 minutes until rice is tender and creamy.
4. Stir in lemon zest, lemon juice, Parmesan and 1 tablespoon butter, season the risotto with salt and pepper, keep covered and warm off the heat.
5. While risotto finishes, heat a large skillet over high heat until very hot, add remaining 1 tablespoon olive oil and 1 tablespoon butter.
6. Sear scallops in a single layer without crowding, about 1 1/2 to 2 minutes per side until a deep golden crust forms, transfer to a warm plate.
7. Add shrimp to the same pan and cook 1 to 2 minutes per side until pink and opaque, add minced garlic for the last 30 seconds and spoon pan juices over the shrimp, remove from heat.
8. To serve, spoon risotto onto plates, top with seared scallops and shrimp, drizzle any browned butter from the pan over the seafood and sprinkle with chopped parsley

Tips & Tricks

• Pat seafood very dry before searing to ensure a golden crust rather than steaming.
• Warm the broth so the risotto cooks evenly and faster.
• Do not overcrowd the pan when searing scallops and shrimp, work in batches if needed.
• Use a hot pan and let scallops sear without moving them for the best color.
• Taste and adjust the risotto seasoning at the end after adding Parmesan and lemon

Serving Ideas

• Serve with a simple mixed green salad and a light vinaigrette for a quick weeknight meal
• Plate over buttery mashed potatoes for a cozy dinner
• Offer with grilled asparagus and crusty bread for a date night at home
• Scale down portions and serve as elegant appetizer spoons at a dinner party

Frequently Asked Questions

Conclusion

This scallops and shrimp recipe is built to fit into busy evenings without sacrificing flavor, the quick sear gives satisfying texture while a fast lemon risotto ties the plate together, cook the seafood last and serve immediately to make dinner feel like a treat even on crowded nights, trust the simple steps and adjust herbs and heat to your taste, enjoy the process and make it your own