Some recipes instantly remind me that good food doesn’t have to mean hours in the kitchen. The first time I made this Shrimp and Scallops in a Lemon Butter Sauce, it was after one of those long days where all I wanted was something comforting yet quick. My kids surprised me by not only eating it but asking for seconds—which, trust me, doesn’t always happen when seafood is on the table! This dish has now become one of those “weekday winners” in our house. It feels fancy enough for a date night, but simple enough for a Tuesday dinner when life is busy.
Why You’ll Love This Recipe
If you’re anything like me, you’ll love how this recipe manages to be both elegant and effortless. The lemon butter sauce brings a bright freshness that balances the richness of the seafood. I’ve made this for family dinners, but it also works beautifully when friends come over and I don’t want to fuss too much in the kitchen. You get restaurant-style flavor without juggling ten pots and pans.
Tips and Tricks
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Use fresh seafood if possible. Frozen shrimp and scallops can work too, but make sure they’re thawed properly and patted completely dry. A paper towel is your best friend here—dry scallops sear so much better.
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Don’t overcrowd the pan. I’ve learned the hard way that if the scallops are too close together, they steam instead of caramelize. Give them space and you’ll get that golden crust.
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Adjust the lemon to taste. Some days I like it extra zesty and add a touch more juice at the end.
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Garlic tip: sauté garlic very lightly or it can burn fast. I sometimes mince extra and toss it into the butter at the last second for an extra hit of flavor.
Make Ahead Tips
When I know the evening will be hectic, I marinate the shrimp and scallops earlier in the day and just leave them in the fridge. That way, all I need to do is heat the pan and cook them off in minutes. You can even prep the lemon zest, juice, and chopped basil a few hours ahead so everything is ready to go.
Serving Suggestions
I love serving this dish with garlic rice because it soaks up every drop of that buttery sauce. Crusty bread is another must—it’s like nature’s sponge for lemon butter. On nights when I want a little extra color, I pair it with a simple roasted tomato salad or even just steamed asparagus. And if I’m feeling indulgent, a glass of crisp white wine ties it all together.
Storage
Seafood always tastes best fresh, but if you do have leftovers, store them in an airtight container in the fridge for up to 2 days. When reheating, be gentle—low heat on the stovetop with a splash of water or broth keeps the shrimp and scallops from turning rubbery. I usually save leftovers for lunch the next day and pile them over pasta for a quick twist.
FAQs
Can I use frozen shrimp and scallops?
Yes, just thaw them fully in the fridge and pat dry before cooking. The drier they are, the better the sear.
What type of pan works best?
A stainless steel or cast-iron skillet will give you that nice golden crust. Nonstick can work too, but it won’t get quite the same sear.
Can I swap the basil for another herb?
Absolutely. Parsley works great if you don’t have basil on hand. I’ve even tried dill once and loved the flavor with the lemon.
Can I double the recipe?
Yes, but cook in batches so the seafood still sears properly. Crowding the pan will make it watery.
Shrimp and Scallops in a Lemon Butter Sauce
Tender scallops and juicy shrimp come together in a bright, buttery lemon sauce that feels restaurant-worthy yet is easy enough for a weeknight dinner.
Ingredients
For the marinade
- 5–7 fresh scallops
- 5–7 large shrimp, deveined with tails on
- zest of 1 large lemon
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 basil leaves, chopped
For cooking
- sea salt and freshly ground black pepper, to taste
- 3 tablespoons butter
- 2 teaspoons olive oil
- juice of 1 large lemon
- 2 basil leaves, chopped (for garnish)
Instructions
- In a small bowl, combine scallops, shrimp, lemon zest, garlic, olive oil, and half of the basil. Cover and marinate in the refrigerator for 1 hour.
- When ready to cook, remove seafood from the marinade and pat dry with paper towels. Season with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat. Once hot, add the scallops and sear for 1–2 minutes per side until golden. Add the shrimp and lemon juice to the pan, cooking for another 1–2 minutes, just until the shrimp are pink and cooked through.
- Sprinkle with the remaining basil and serve immediately with lemon wedges on the side.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 471Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 264mgSodium 2157mgCarbohydrates 23gFiber 1gSugar 8gProtein 57g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Shrimp and Scallops in a Lemon Butter Sauce recipe is proof that a meal can be both simple and special. It’s the kind of dish I reach for when I want to feel like I put extra love into dinner without spending hours in the kitchen. Whether you’re cooking for family, friends, or just yourself, it’s a plate that always feels like a little celebration.
