Garlic Butter Shrimp and Scallops

Prep Time: 5 minutes Cook Time: 6 minutes Resting Time: 0 minutes Total Time: 11 minutes Intensity: Easy

Seafood:
- 1/2 lb large sea scallops, (about 6-8), side muscle removed, patted very dry
- 1/2 lb large shrimp (21-25 count), peeled and deveined, tails left on or off based on preference
Fats & Oils:
- 1 tablespoon olive oil, for searing
- 3 tablespoons unsalted butter, divided
Aromatics:
- 4-5 cloves garlic, minced (don’t be shy with the garlic!)
Flavorings:
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (optional but recommended)
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1/4 teaspoon red pepper flakes, or to taste (for a subtle heat)
- Salt and freshly ground black pepper, to taste
Garnish:
- 2 tablespoons fresh parsley, finely chopped

Dry is Key: Remove the scallops and shrimp from their packaging. Place them on a large plate lined with several layers of paper towels. Cover them with another layer of paper towels and press down firmly. Moisture is the enemy of a good sear, so ensure they are bone dry. If you leave them wet, they will steam instead of sear.
Prep Scallops: Check each scallop for the small, tough side muscle (the “foot”) and pull it off gently with your fingers.
Season: In a small bowl, combine a pinch of salt and black pepper. Sprinkle this mixture evenly over both sides of the shrimp and scallops. Don’t oversalt; the butter sauce will add more seasoning.

Get the Pan Hot: Place your large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Swirl the pan until the butter is melted and the mixture is shimmering and hot.
Don’t Crowd: Carefully place the scallops in the hot pan in a single layer, making sure they aren’t touching each other. If your pan is too small, do this in two batches.
The Golden Rule: Let the scallops cook undisturbed for exactly 2 minutes. Resist the urge to move them. This is how you get that beautiful, golden-brown crust. You’ll know they are ready to flip when they release easily from the pan and have a deep crust on the bottom.
Flip and Finish: Flip the scallops and cook for another 1 to 1.5 minutes on the other side. They should be opaque throughout but still tender.
Remove: Immediately remove the scallops from the pan and transfer them to a clean plate.

Cook the Shrimp: Reduce the heat to medium. To the same hot skillet (do not wipe it out!), add another 1 tablespoon of butter. Add the shrimp in a single layer. Cook for 1.5 to 2 minutes per side, or until they are pink, opaque, and curled into a “C” shape. Don’t overcook them, or they will become rubbery. Remove the shrimp and place them on the plate with the scallops.
Build the Pan Sauce: Now, reduce the heat to low. Add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and red pepper flakes. Cook for just 30-60 seconds, stirring constantly, until the garlic is fragrant but not browned.
Deglaze: Pour in the white wine (if using) to deglaze the pan. Use a wooden spoon or spatula to scrape up any flavorful browned bits (fond) from the bottom of the skillet. Let the wine simmer for about a minute, until it has reduced slightly.
Finish the Sauce: Stir in the fresh lemon juice and half of the chopped parsley. Give the sauce a taste and season with a little more salt and pepper if needed.

Combine: Return the cooked shrimp and scallops to the skillet with the sauce. Toss gently for 30 seconds to 1 minute, just to warm the seafood through and coat it in the glorious garlic butter sauce.
Garnish and Serve: Remove the pan from the heat. Transfer the shrimp and scallops to a serving platter or individual plates. Pour the remaining sauce from the pan over the seafood. Garnish with the rest of the fresh parsley and serve immediately with lemon wedges on the side.

Choose the Right Scallops: Look for “dry-packed” scallops. These are natural and have no added solutions. “Wet-packed” scallops are treated with preservatives that cause them to absorb water, making it almost impossible to get a good sear and causing them to shrink dramatically when cooked.
Master the Sear: The key is a hot pan and dry seafood. Don’t be afraid to let the scallops get that deep golden crust. It adds a nutty flavor and wonderful texture.
Don’t Overcook: Seafood cooks very fast. Keep a close eye on it. It’s better to slightly undercook it and let it finish in the residual heat than to overcook it and end up with tough, rubbery seafood.
Use Good Wine: A dry white wine you enjoy drinking will yield the best results in the sauce. Avoid “cooking wine,” which is often overly salty and has a strange flavor. If you don’t want to use wine, you can substitute with an equal amount of chicken or vegetable broth.
Serve Immediately: This dish is best eaten right away, piping hot from the pan. Have your sides ready before you start cooking the seafood.

This dish is so flavorful that it doesn’t need heavy sides. Keep it light and elegant:

Over Pasta: Toss the finished dish with a portion of cooked angel hair or linguine. The pasta will soak up the extra sauce.
With Crusty Bread: A baguette is essential for mopping up every last drop of the garlic butter sauce.
Over a Bed of Greens: Serve it over a simple arugula salad dressed with a light lemon vinaigrette.
With Roasted Asparagus: Simple, roasted asparagus with lemon and parmesan is a classic and healthy pairing.
With Creamy Risotto: For an ultra-luxurious meal, serve alongside a parmesan or lemon-herb risotto.

Yields: 2 servings Serving Size: 1/2 recipe (about 4 scallops and 6-8 shrimp)

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