Welcome, seafood lovers! Whether you’re craving quick weeknight dinners or elegant weekend feasts, these scallop and shrimp recipes will delight your taste buds. From creamy pastas to zesty skewers, we’ve gathered 19 mouthwatering dishes that are surprisingly simple to prepare. Let’s dive into these ocean-inspired creations—your next favorite meal awaits!
Garlic Butter Scallops and Shrimp
Delightfully simple yet impressively elegant, this garlic butter seafood combination comes together in under 30 minutes. Dredge plump scallops and juicy shrimp in a rich, aromatic sauce that’s perfect for a quick weeknight dinner or a special date night at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 pound of large sea scallops, patted super dry with paper towels
- 1 pound of large shrimp, peeled and deveined
- 4 tablespoons of unsalted butter
- 4 cloves of garlic, minced nice and fine
- A splash of dry white wine, about ¼ cup
- A couple of tablespoons of fresh lemon juice
- A handful of fresh parsley, chopped
- Salt and freshly ground black pepper
Instructions
- Pat the scallops and shrimp completely dry with paper towels—this is key for a good sear.
- Season both sides of the scallops and the shrimp generously with salt and pepper.
- Heat a large skillet over medium-high heat and add 2 tablespoons of the butter.
- Once the butter is melted and foamy, add the scallops in a single layer, making sure they don’t touch.
- Sear the scallops without moving them for 2–3 minutes, until a golden-brown crust forms on the bottom.
- Flip each scallop and cook for another 1–2 minutes, just until opaque. Remove them to a plate.
- Add the shrimp to the same skillet in a single layer and cook for 1–2 minutes per side, until pink and curled. Remove them to the plate with the scallops.
- Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
- Add the minced garlic and cook for about 30 seconds, just until fragrant—be careful not to let it burn.
- Pour in the white wine and let it simmer for 1–2 minutes to reduce slightly.
- Stir in the lemon juice and half of the chopped parsley.
- Return all the seafood to the skillet and toss gently in the sauce for about 1 minute to warm through.
- Sprinkle with the remaining parsley and serve immediately.
Lusciously tender scallops and shrimp soak up that garlicky, buttery sauce, creating a dish that’s rich yet bright from the lemon. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of sauce, or toss it with fresh pasta for a complete meal.
Lemon Herb Grilled Scallops and Shrimp
Diving into seafood grilling doesn’t have to be intimidating, especially with this straightforward lemon herb combination. Let’s walk through each step together to create a bright, flavorful dish that’s perfect for a weeknight dinner or a small gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 1 pound of sea scallops, patted dry
– 2 tablespoons of olive oil
– 2 tablespoons of fresh lemon juice
– 1 tablespoon of chopped fresh parsley
– 1 tablespoon of chopped fresh dill
– 2 cloves of garlic, minced
– A pinch of salt
– A pinch of black pepper
– A splash of water (about 1 tablespoon)
Instructions
1. Preheat your grill to medium-high heat, aiming for about 400°F.
2. In a medium bowl, combine the olive oil, lemon juice, parsley, dill, garlic, salt, and pepper to make the marinade.
3. Add the shrimp and scallops to the bowl, tossing gently to coat them evenly with the marinade.
4. Let the seafood marinate at room temperature for 10 minutes to allow the flavors to absorb.
5. Thread the shrimp and scallops onto metal or soaked wooden skewers, alternating them for even cooking.
6. Place the skewers on the preheated grill, cooking for 3-4 minutes per side until the shrimp turn pink and opaque and the scallops develop a golden-brown sear.
7. Tip: Avoid overcrowding the grill to ensure each piece cooks uniformly and gets those nice grill marks.
8. Remove the skewers from the grill and let them rest for 2 minutes on a plate to allow the juices to redistribute.
9. Tip: Use a meat thermometer to check that the scallops reach an internal temperature of 120°F for a tender, not rubbery, texture.
10. If the skewers start to stick, brush them lightly with a splash of water to help release them easily from the grill grates.
11. Serve the grilled seafood immediately while hot.
12. Tip: For extra zest, squeeze a little more fresh lemon juice over the top just before serving.
Succulent and aromatic, these scallops and shrimp boast a juicy interior with a lightly charred exterior from the grill. The lemon and herbs infuse every bite with a fresh, tangy flavor that pairs wonderfully with a simple side like rice or a crisp salad. Try serving them over a bed of quinoa for a heartier meal that soaks up the delicious marinade.
Spicy Cajun Scallops and Shrimp Pasta
Now, let’s dive into a comforting yet vibrant pasta dish that’s perfect for a cozy dinner. Spicy Cajun Scallops and Shrimp Pasta combines tender seafood with a bold, zesty sauce, all tossed with pasta for a satisfying meal that’s easier to make than you might think. Follow along step-by-step, and you’ll have a restaurant-worthy dish on your table in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried linguine pasta
– 1 pound of large shrimp, peeled and deveined
– 1 pound of sea scallops, patted dry
– 2 tablespoons of olive oil
– 1 medium yellow onion, finely chopped
– 4 cloves of garlic, minced
– 1 red bell pepper, thinly sliced
– 1 cup of heavy cream
– 1/2 cup of chicken broth
– 2 tablespoons of Cajun seasoning
– A splash of lemon juice
– A couple of tablespoons of chopped fresh parsley
– Salt for seasoning
Instructions
1. Bring a large pot of salted water to a boil over high heat, then add 12 ounces of dried linguine pasta and cook according to package directions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Pat 1 pound of sea scallops dry with paper towels to ensure a good sear, then add them to the skillet in a single layer without crowding.
4. Sear the scallops for 2-3 minutes per side until golden brown and just cooked through, then transfer them to a plate and set aside.
5. In the same skillet, add 1 pound of large shrimp and cook for 1-2 minutes per side until pink and opaque, then remove and set aside with the scallops.
6. Reduce the heat to medium, add 1 finely chopped medium yellow onion and 1 thinly sliced red bell pepper to the skillet, and sauté for 5 minutes until softened.
7. Stir in 4 minced cloves of garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Sprinkle 2 tablespoons of Cajun seasoning over the vegetables and stir to coat evenly, toasting it for 30 seconds to enhance the flavor.
9. Pour in 1/2 cup of chicken broth and 1 cup of heavy cream, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
10. Simmer the sauce for 5 minutes over medium heat until slightly thickened, stirring occasionally.
11. Drain the cooked pasta and add it to the skillet along with the reserved scallops and shrimp, tossing everything together to coat in the sauce.
12. Finish with a splash of lemon juice and a couple of tablespoons of chopped fresh parsley, then season with salt if needed.
13. Serve immediately while hot. Ultimately, this dish delights with its creamy, spicy sauce clinging to perfectly cooked pasta and seafood. The scallops offer a tender bite, while the shrimp adds a juicy contrast, making it ideal for a special weeknight dinner or a casual gathering with friends.
Creamy Tuscan Scallops and Shrimp
Often, a restaurant-quality seafood dish feels intimidating to recreate at home, but this creamy Tuscan-inspired recipe breaks it down into simple, foolproof steps. Our methodical approach ensures tender scallops and shrimp in a luxurious sauce, perfect for a special weeknight dinner or impressing guests without stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of large sea scallops, patted dry with paper towels
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of olive oil
– 4 cloves of garlic, minced
– 1 cup of heavy cream
– 1/2 cup of chicken broth
– 1 cup of grated Parmesan cheese
– 2 cups of fresh baby spinach
– 1/2 cup of sun-dried tomatoes, chopped
– 1 teaspoon of Italian seasoning
– A pinch of salt and black pepper
Instructions
1. Pat the scallops and shrimp completely dry with paper towels to ensure a good sear without steaming.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season the scallops with a pinch of salt and pepper, then add them to the skillet in a single layer without crowding.
4. Sear the scallops for 2-3 minutes per side until golden brown and opaque, then transfer to a plate.
5. Add the remaining 1 tablespoon of olive oil to the same skillet, then cook the shrimp for 1-2 minutes per side until pink and curled, transferring them to the plate with the scallops.
6. Reduce the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant but not browned.
7. Pour in the heavy cream and chicken broth, stirring to combine and bring to a gentle simmer.
8. Whisk in the grated Parmesan cheese until melted and smooth, about 2 minutes.
9. Stir in the Italian seasoning, sun-dried tomatoes, and baby spinach, cooking until the spinach wilts, about 1-2 minutes.
10. Return the seared scallops and shrimp to the skillet, gently tossing to coat in the sauce and heat through for 1 minute.
11. Tip: For a richer flavor, let the sauce simmer for an extra minute before adding the seafood back in.
12. Tip: Use a non-stick or well-seasoned cast iron skillet to prevent sticking during searing.
13. Tip: Freshly grate the Parmesan yourself for a smoother, creamier sauce without clumps.
Yield a velvety, herb-infused sauce that clings to each succulent bite of seafood, with the sun-dried tomatoes adding a sweet-tart contrast. Serve it over a bed of al dente pasta or with crusty bread to soak up every drop, making it a cozy yet elegant centerpiece for any table.
Scallops and Shrimp in White Wine Sauce
Perfect for a special weeknight dinner, this elegant yet approachable seafood dish combines sweet scallops and shrimp in a light white wine sauce. Let’s walk through each step together to ensure restaurant-quality results at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of large sea scallops
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of olive oil
– 4 tablespoons of unsalted butter
– 3 cloves of garlic, minced
– 1 cup of dry white wine (like Sauvignon Blanc)
– 1 cup of chicken broth
– 1/2 cup of heavy cream
– A splash of fresh lemon juice
– A couple of tablespoons of chopped fresh parsley
– Salt and freshly ground black pepper
Instructions
1. Pat the scallops and shrimp completely dry with paper towels—this helps them sear nicely instead of steaming.
2. Season both sides of the scallops and the shrimp generously with salt and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the scallops to the skillet, making sure they aren’t touching, and sear for 2 minutes per side until golden brown, then transfer to a plate.
5. Add the remaining 1 tablespoon of olive oil to the same skillet and cook the shrimp for 1-2 minutes per side until pink and opaque, then transfer to the plate with the scallops.
6. Reduce the heat to medium and melt 2 tablespoons of butter in the skillet.
7. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon to build flavor.
9. Simmer the sauce for 5 minutes until it reduces by about half.
10. Stir in the heavy cream and simmer for another 3 minutes until the sauce thickens slightly.
11. Add the remaining 2 tablespoons of butter and a splash of lemon juice, stirring until the butter melts and the sauce is smooth.
12. Return the scallops and shrimp to the skillet, along with any accumulated juices, and toss gently to coat in the sauce for 1 minute to reheat.
13. Remove from heat and sprinkle with chopped parsley.
Delightfully creamy yet light, this sauce clings to the tender seafood with a bright, buttery finish. Serve it over a bed of angel hair pasta or with crusty bread to soak up every last drop—it’s sure to impress without stressing you out in the kitchen.
Scallop and Shrimp Paella
Picture this: a vibrant, one-pan Spanish feast that’s surprisingly approachable for a weeknight. Let’s build a stunning Scallop and Shrimp Paella together, layer by layer, for a restaurant-worthy result right at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– A couple of tablespoons of olive oil
– 1 medium yellow onion, finely diced
– 4 cloves of garlic, minced
– 1 red bell pepper, thinly sliced
– 1 ½ cups of short-grain paella rice (like Bomba or Calasparra)
– A big pinch of saffron threads
– 4 cups of chicken broth, warmed
– ½ cup of dry white wine
– 1 teaspoon of smoked paprika
– 12 large shrimp, peeled and deveined
– 12 sea scallops, patted very dry
– ½ cup of frozen peas
– A handful of fresh parsley, chopped
– 1 lemon, cut into wedges
Instructions
1. Heat 2 tablespoons of olive oil in a large, wide paella pan or skillet over medium-high heat until it shimmers.
2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and sliced red bell pepper, cooking for another 3 minutes until the pepper begins to soften.
4. Add the paella rice to the pan and toast it for 2 minutes, stirring constantly, until the grains look slightly translucent at the edges. (Tip: Toasting the rice helps it absorb flavor better without becoming mushy.)
5. Crumble the saffron threads into the warm chicken broth in a separate saucepan or measuring cup to let it steep.
6. Pour the white wine into the rice mixture and let it bubble for 1 minute until mostly evaporated.
7. Sprinkle the smoked paprika evenly over the rice and stir to combine.
8. Pour the saffron-infused chicken broth into the pan and bring it to a gentle boil.
9. Reduce the heat to medium-low and let the paella simmer undisturbed for 15 minutes. Do not stir from this point forward to develop the coveted socarrat (crispy bottom layer).
10. Arrange the shrimp and scallops evenly on top of the partially cooked rice, nestling them slightly into the surface.
11. Scatter the frozen peas over everything.
12. Cover the pan loosely with aluminum foil and cook for 8-10 minutes, until the seafood is opaque and cooked through. (Tip: The scallops should feel firm to the touch and the shrimp should be pink.)
13. Remove the pan from heat and let it rest, covered, for 5 minutes to allow the rice to finish absorbing any residual liquid. (Tip: This resting period is crucial for perfect texture—don’t skip it!)
14. Garnish with chopped parsley and serve immediately with lemon wedges on the side.
The finished paella boasts a delightful contrast: tender, saffron-scented rice with a subtly crispy bottom, plump shrimp, and buttery-seared scallops. For a creative twist, serve it family-style right in the pan with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Asian Stir-Fried Scallops and Shrimp
Whether you’re craving restaurant-quality seafood at home or looking to impress dinner guests, this Asian stir-fried scallops and shrimp delivers big flavor with surprisingly simple steps. Let’s walk through each stage methodically so you end up with perfectly cooked seafood every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 1 pound of sea scallops, patted dry with paper towels
– 2 tablespoons of vegetable oil
– 4 cloves of garlic, minced
– A 1-inch piece of fresh ginger, grated
– 1 red bell pepper, sliced into thin strips
– A couple of scallions, sliced (keep the white and green parts separate)
– 3 tablespoons of soy sauce
– 1 tablespoon of oyster sauce
– A splash of rice vinegar
– 1 teaspoon of cornstarch mixed with 2 tablespoons of cold water
Instructions
1. Pat the scallops completely dry with paper towels—this prevents steaming and ensures a good sear.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute.
3. Add the scallops in a single layer without crowding and sear for 2 minutes without moving them to develop a golden crust.
4. Flip each scallop and cook for 1 more minute, then transfer to a plate.
5. Add the remaining 1 tablespoon of oil to the same skillet and immediately add the shrimp in a single layer.
6. Cook the shrimp for 2 minutes per side until pink and opaque, then remove to the plate with the scallops.
7. Reduce the heat to medium and add the garlic, ginger, and white parts of the scallions, stirring for 30 seconds until fragrant.
8. Tip: Don’t let the garlic brown, or it’ll turn bitter.
9. Toss in the red bell pepper strips and stir-fry for 2 minutes until slightly softened but still crisp.
10. Pour in the soy sauce, oyster sauce, and rice vinegar, scraping up any browned bits from the bottom of the pan.
11. Give the cornstarch slurry a quick stir and add it to the skillet, cooking for 1 minute until the sauce thickens.
12. Tip: The sauce should coat the back of a spoon—if it’s too thick, add a tablespoon of water.
13. Return the scallops and shrimp to the skillet along with the green parts of the scallions, tossing gently to coat in the sauce for 30 seconds.
14. Tip: Avoid overcooking the seafood at this stage; just warm it through to keep it tender.
15. Remove from heat and serve immediately.
Vibrant and ready in minutes, this dish offers a delightful contrast of textures—the scallops are seared and buttery, while the shrimp stay juicy and springy. For a creative twist, spoon it over a bed of jasmine rice or crisp lettuce cups, letting the savory sauce soak in for an extra layer of flavor.
Scallops and Shrimp in Coconut Curry
Ever find yourself craving restaurant-quality seafood curry but intimidated by complex recipes? This scallops and shrimp in coconut curry simplifies the process with clear steps anyone can follow, delivering rich flavor in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- A couple of tablespoons of olive oil
- One medium onion, finely chopped
- Three cloves of garlic, minced
- A thumb-sized piece of fresh ginger, grated
- A tablespoon of red curry paste
- A 13.5-ounce can of full-fat coconut milk
- A splash of fish sauce (about a tablespoon)
- A teaspoon of brown sugar
- One pound of large shrimp, peeled and deveined
- Half a pound of sea scallops, patted dry
- A handful of fresh cilantro, chopped
- One lime, cut into wedges
- Cooked jasmine rice for serving
Instructions
- Heat a couple of tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add one finely chopped medium onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
- Stir in three minced cloves of garlic and a thumb-sized piece of grated fresh ginger, cooking for 1 minute until fragrant.
- Add a tablespoon of red curry paste, stirring constantly to coat the aromatics for 30 seconds to bloom the spices.
- Pour in a 13.5-ounce can of full-fat coconut milk, a splash of fish sauce, and a teaspoon of brown sugar, bringing the mixture to a gentle simmer.
- Let the curry simmer uncovered for 5 minutes to slightly thicken, stirring occasionally.
- Add one pound of peeled and deveined shrimp and half a pound of patted-dry sea scallops to the skillet in a single layer.
- Cook the seafood for 3-4 minutes, flipping once halfway through, until the shrimp turn pink and opaque and the scallops are firm to the touch.
- Remove the skillet from heat and stir in a handful of chopped fresh cilantro.
- Serve immediately over cooked jasmine rice with lime wedges on the side for squeezing.
Rich and creamy with a hint of spice, this curry features tender scallops and juicy shrimp that soak up the coconut broth beautifully. For a fun twist, try serving it in hollowed-out pineapple halves or with a side of crispy naan bread for dipping into the flavorful sauce.
Scallop and Shrimp Scampi
Just when you think you’ve mastered pasta night, this Scallop and Shrimp Scampi comes along to shake things up in the best way. It’s a restaurant-worthy dish that’s surprisingly simple to pull off at home, combining sweet seafood with a garlicky, buttery sauce that clings perfectly to every strand of pasta.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces of dry linguine
– 1 pound of large shrimp, peeled and deveined
– ½ pound of sea scallops, patted dry
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of dry white wine (about ½ cup)
– A couple of tablespoons of fresh lemon juice
– A handful of fresh parsley, chopped
– A pinch of red pepper flakes
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of linguine to the boiling water and cook for 10 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium-high heat until it melts and foams slightly.
4. Season the 1 pound of shrimp and ½ pound of scallops generously with salt and black pepper.
5. Add the shrimp to the hot skillet in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
6. Add the scallops to the same skillet and cook for 2 minutes per side until golden brown and just cooked through, then transfer to the plate with the shrimp.
7. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
8. Add the 4 cloves of minced garlic and a pinch of red pepper flakes, cooking for 1 minute until fragrant but not browned.
9. Pour in the splash of white wine and let it simmer for 2 minutes to reduce by half.
10. Stir in the couple of tablespoons of lemon juice and half of the chopped parsley.
11. Drain the cooked linguine, reserving ½ cup of the pasta water.
12. Add the drained pasta to the skillet with the sauce, tossing to coat, and add splashes of the reserved pasta water as needed to loosen the sauce.
13. Return the cooked shrimp and scallops to the skillet, gently tossing everything together to warm through for 1 minute.
14. Season the entire dish with additional salt and black pepper if needed.
15. Garnish with the remaining chopped parsley before serving.
Unbelievably tender scallops and juicy shrimp nestle in a silky, garlic-infused sauce that lightly coats each strand of pasta. The bright lemon cuts through the richness, making each bite perfectly balanced. For a creative twist, serve it over a bed of zucchini noodles or with a side of crusty bread to soak up every last drop of that delicious sauce.
Parmesan Crusted Scallops and Shrimp
A perfect weeknight dinner that feels fancy but comes together quickly—these Parmesan crusted scallops and shrimp deliver restaurant-quality flavor with minimal effort. By coating seafood in a crispy, cheesy breadcrumb mixture and pan-searing, you’ll get a golden crust and tender interior every time. Let’s walk through it step-by-step so you can impress without stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of large sea scallops, patted dry with a paper towel
– 1 pound of large shrimp, peeled and deveined
– 1 cup of panko breadcrumbs, for that extra crunch
– 1/2 cup of grated Parmesan cheese, freshly grated if you can swing it
– 2 tablespoons of all-purpose flour
– 2 large eggs, lightly beaten in a bowl
– 3 tablespoons of olive oil, divided for cooking
– A couple of cloves of garlic, minced
– A splash of lemon juice, about 1 tablespoon
– Salt and pepper, just a pinch each
Instructions
1. Pat the scallops and shrimp completely dry with paper towels to ensure a good sear—this prevents steaming.
2. In a shallow dish, mix the panko breadcrumbs and grated Parmesan cheese until well combined.
3. Place the flour in another shallow dish and season it lightly with salt and pepper.
4. In a third shallow dish, lightly beat the eggs until smooth.
5. Dredge each scallop and shrimp first in the flour, shaking off any excess.
6. Dip the floured seafood into the beaten eggs, coating it evenly.
7. Press the seafood into the panko-Parmesan mixture, ensuring it’s fully coated on all sides.
8. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
9. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
10. Place the coated scallops and shrimp in the skillet in a single layer, without overcrowding—work in batches if needed.
11. Cook for 2-3 minutes per side until the crust is golden brown and the seafood is opaque and firm to the touch.
12. Transfer the cooked seafood to a plate lined with paper towels to drain any excess oil.
13. Drizzle the lemon juice over the top just before serving for a bright finish.
Golden and crisp on the outside, these scallops and shrimp offer a satisfying crunch that gives way to juicy, tender bites infused with savory Parmesan and a hint of garlic. Serve them over a bed of creamy risotto or alongside a simple arugula salad to let the flavors shine, making any meal feel like a special occasion.
Baked Scallops and Shrimp with Lemon Breadcrumbs
Diving into a seafood feast doesn’t have to be complicated—this baked scallops and shrimp dish comes together with minimal fuss for maximum flavor. Let’s walk through each simple step to create a restaurant-worthy meal right in your own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 1 pound of sea scallops, patted dry
– 1 cup of panko breadcrumbs
– 1/2 cup of grated Parmesan cheese
– Zest and juice from 1 large lemon
– 4 tablespoons of melted unsalted butter
– 2 cloves of garlic, minced
– A couple of tablespoons of fresh parsley, chopped
– A splash of olive oil
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with a splash of olive oil.
2. In a medium bowl, combine 1 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, zest from 1 large lemon, 2 cloves of minced garlic, and a couple of tablespoons of chopped parsley.
3. Tip: Use fresh lemon zest for the brightest flavor—avoid the white pith, which can be bitter.
4. Pour 4 tablespoons of melted unsalted butter over the breadcrumb mixture and stir until evenly coated.
5. Arrange 1 pound of peeled shrimp and 1 pound of patted-dry scallops in a single layer in the prepared baking dish.
6. Tip: Pat the scallops thoroughly with paper towels to ensure they sear nicely and don’t steam.
7. Squeeze the juice from the zested lemon evenly over the seafood, then season with salt and black pepper to taste.
8. Sprinkle the breadcrumb mixture evenly over the top of the shrimp and scallops, pressing gently to adhere.
9. Bake in the preheated oven for 15–20 minutes, until the breadcrumbs are golden brown and the shrimp are opaque.
10. Tip: Check at 15 minutes—if the top isn’t crispy, broil for 1–2 minutes, watching closely to prevent burning.
11. Remove from the oven and let rest for 5 minutes before serving.
The result is a delightful contrast of tender, juicy seafood with a crispy, lemony topping that adds a zesty crunch. Serve it over a bed of pasta or with a simple green salad to soak up the buttery juices for a complete, satisfying meal.
Scallop and Shrimp Risotto
A creamy, luxurious risotto doesn’t have to be intimidating—let’s break down this scallop and shrimp version into simple, manageable steps. This methodical approach ensures perfect texture every time, making it an impressive yet achievable dish for any home cook.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– A couple of tablespoons of olive oil
– 1 pound of large shrimp, peeled and deveined
– 1 pound of sea scallops, patted dry
– 1 small yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 ½ cups of Arborio rice
– A splash of dry white wine (about ½ cup)
– 4 cups of low-sodium chicken or seafood broth, kept warm on the stove
– A couple of tablespoons of unsalted butter
– ½ cup of freshly grated Parmesan cheese
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper
Instructions
1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season the shrimp and scallops with salt and pepper, then sear them in the hot oil for 1-2 minutes per side until just opaque; remove to a plate and set aside. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure a good sear.
3. Reduce heat to medium, add another tablespoon of olive oil to the same pot, and sauté the diced onion for 4-5 minutes until soft and translucent.
4. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
5. Add the Arborio rice to the pot and toast it, stirring constantly, for 2 minutes until the grains are lightly golden and smell nutty.
6. Pour in the white wine and cook, stirring, until it’s fully absorbed by the rice, about 1-2 minutes.
7. Begin adding the warm broth, one ladleful (about ½ cup) at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Tip: Keep the broth simmering on a separate burner—adding it warm helps the rice cook evenly.
8. Continue this process for 18-20 minutes until the rice is tender but still has a slight bite (al dente) and the mixture is creamy.
9. Remove the pot from the heat and stir in the butter, grated Parmesan cheese, and half of the chopped parsley until fully incorporated. Tip: This “mantecatura” step off the heat creates the risotto’s signature creamy finish.
10. Gently fold the seared shrimp and scallops back into the risotto to warm through, about 1 minute.
11. Season with additional salt and pepper if needed, then garnish with the remaining parsley.
What you’ll get is a risotto with a luxuriously creamy, loose texture that coats each grain of rice, punctuated by sweet, tender seafood. The subtle brininess of the scallops and shrimp pairs beautifully with the rich, cheesy base. For a creative twist, serve it in shallow bowls topped with a drizzle of lemon-infused olive oil or alongside a simple arugula salad to cut through the richness.
Thai Basil Scallops and Shrimp
Venturing into Thai cuisine at home is easier than you think, especially with this vibrant seafood stir-fry that comes together in under 30 minutes. Let’s walk through each step methodically so you can confidently recreate those bold, aromatic restaurant flavors in your own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 1 pound of sea scallops, patted dry
– 3 tablespoons of vegetable oil
– 4 cloves of garlic, minced
– 2 Thai chilies, thinly sliced (or a couple of serranos if you can’t find them)
– 1 red bell pepper, sliced into thin strips
– 1 small onion, thinly sliced
– A big handful of fresh Thai basil leaves (about 1 cup loosely packed)
– 3 tablespoons of fish sauce
– 2 tablespoons of oyster sauce
– 1 tablespoon of soy sauce
– 1 teaspoon of sugar
– A splash of lime juice (about 1 tablespoon)
Instructions
1. Pat the shrimp and scallops completely dry with paper towels—this is crucial for getting a good sear instead of steaming them.
2. Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers, about 1-2 minutes.
3. Add the scallops in a single layer and sear without moving them for 2 minutes until a golden-brown crust forms on the bottom.
4. Flip each scallop and cook for 1 more minute, then transfer them to a clean plate.
5. Add the remaining 1 tablespoon of oil to the same pan and immediately add the shrimp in a single layer.
6. Cook the shrimp for 1-2 minutes per side until they turn pink and opaque, then transfer them to the plate with the scallops.
7. Reduce the heat to medium-high and add the garlic and Thai chilies to the pan, stirring constantly for 30 seconds until fragrant.
8. Add the sliced onion and red bell pepper, stir-frying for 3-4 minutes until they soften but still have a slight crunch.
9. Tip: Keep the heat high and keep ingredients moving to prevent burning while developing that characteristic “wok hei” smoky flavor.
10. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, sugar, and lime juice until the sugar dissolves completely.
11. Return the shrimp and scallops to the pan with any accumulated juices.
12. Pour the sauce mixture over everything and toss continuously for 1 minute until the seafood is heated through and coated in the glossy sauce.
13. Remove the pan from heat and immediately stir in the fresh Thai basil leaves—the residual heat will wilt them perfectly without turning them black.
14. Tip: If using regular basil instead, add it earlier in the cooking since it’s less delicate than Thai basil.
15. Serve immediately over steamed jasmine rice to soak up every drop of the savory sauce.
16. Tip: For extra texture, garnish with crushed roasted peanuts just before serving.
Oozing with savory-sweet sauce, the plump scallops and tender shrimp offer a delightful contrast against the crisp vegetables. The aromatic Thai basil infuses every bite with its distinctive licorice-like fragrance that’s unmistakably authentic. For a fun presentation, serve it in lettuce cups as a light appetizer or alongside a cooling cucumber salad to balance the heat.
Scallops and Shrimp with Mango Salsa
Often, the most impressive dishes are surprisingly simple to make at home. Our scallops and shrimp with mango salsa is a perfect example—it looks restaurant-worthy but comes together with straightforward steps that even a beginner cook can master. Let’s walk through it methodically, one step at a time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 1 pound of sea scallops, patted dry with a paper towel
– 2 ripe mangoes, diced into small cubes
– 1 red bell pepper, finely chopped
– 1/2 red onion, minced
– a handful of fresh cilantro, chopped
– 2 limes, juiced (about 1/4 cup total)
– 2 tablespoons of olive oil
– a couple of cloves of garlic, minced
– salt and black pepper
– a splash of vegetable oil for the pan
Instructions
1. In a medium bowl, combine the diced mango, chopped red bell pepper, minced red onion, chopped cilantro, and lime juice to make the salsa. Set it aside to let the flavors meld while you cook the seafood.
2. Pat the scallops and shrimp dry thoroughly with paper towels—this is key for a good sear and prevents steaming in the pan.
3. Season the scallops and shrimp generously on both sides with salt and black pepper.
4. Heat a large skillet over medium-high heat and add a splash of vegetable oil, swirling to coat the pan evenly.
5. Once the oil is shimmering hot (about 350°F), add the scallops in a single layer without crowding the pan. Cook for 2-3 minutes per side until they develop a golden-brown crust and are opaque in the center.
6. Transfer the cooked scallops to a plate and cover loosely with foil to keep warm.
7. In the same skillet, add 2 tablespoons of olive oil and the minced garlic, sautéing for about 30 seconds until fragrant but not browned.
8. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they turn pink and opaque throughout.
9. Tip: Don’t overcook the shrimp—they should be just firm to the touch to avoid becoming rubbery.
10. Return the scallops to the skillet to warm through briefly, about 1 minute, then remove from heat.
11. Arrange the scallops and shrimp on a serving platter and spoon the mango salsa over the top.
12. Tip: For extra flavor, drizzle any remaining lime juice from the salsa bowl over the seafood before serving.
13. Tip: If you prefer a spicier kick, add a finely chopped jalapeño to the salsa mixture in step 1.
Delightfully, this dish offers a beautiful contrast of textures—the tender, seared seafood pairs perfectly with the juicy, crisp mango salsa. Serve it over a bed of rice or with warm tortillas for a complete meal that’s as vibrant in flavor as it is on the plate.
Scallop and Shrimp Alfredo
Brimming with creamy indulgence and succulent seafood, this Scallop and Shrimp Alfredo transforms simple ingredients into restaurant-quality comfort. Follow these methodical steps to create a perfectly balanced dish where the delicate sweetness of the seafood shines through the rich sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of fettuccine pasta
– A pound of large shrimp, peeled and deveined
– A pound of sea scallops, those muscle tabs removed
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced up nice and fine
– A cup of heavy cream
– A cup of freshly grated Parmesan cheese
– A splash of fresh lemon juice
– A couple of tablespoons of chopped fresh parsley
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of fettuccine to the boiling water and cook according to the package directions for al dente, which is typically 8-10 minutes.
3. While the pasta cooks, pat the pound of shrimp and pound of scallops completely dry with paper towels—this is crucial for getting a good sear instead of steaming them.
4. Heat 2 tablespoons of the unsalted butter in a large skillet over medium-high heat until it melts and just starts to foam.
5. Add the dried shrimp and scallops to the hot skillet in a single layer, seasoning them with a pinch of salt and black pepper.
6. Sear the seafood for about 2 minutes per side, just until the shrimp turn pink and opaque and the scallops develop a golden-brown crust. Tip: Don’t overcrowd the pan; cook in batches if needed to avoid steaming.
7. Transfer the cooked seafood to a clean plate and set it aside.
8. In the same skillet, reduce the heat to medium and melt the remaining 2 tablespoons of unsalted butter.
9. Add the 4 cloves of minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
10. Pour in the cup of heavy cream and bring the mixture to a gentle simmer, letting it cook for 3 minutes to thicken slightly.
11. Reduce the heat to low and gradually whisk in the cup of grated Parmesan cheese until the sauce is smooth and creamy. Tip: Adding the cheese off the heat can prevent clumping.
12. Stir in the splash of fresh lemon juice and season the sauce with salt and black pepper.
13. Drain the cooked fettuccine, reserving about a half cup of the pasta water.
14. Add the drained pasta and the reserved seafood back to the skillet with the Alfredo sauce.
15. Toss everything together gently until the pasta is well-coated, adding a splash of the reserved pasta water if the sauce seems too thick. Tip: The starchy pasta water helps the sauce cling beautifully to the noodles.
16. Remove the skillet from the heat and garnish with the couple of tablespoons of chopped fresh parsley.
What you’ll love is the wonderful contrast in textures—the tender, yielding pasta coated in that luxuriously velvety sauce against the firm, sweet pop of the perfectly seared scallops and shrimp. For a creative twist, serve it in shallow bowls with a side of garlic bread to soak up every last drop of that creamy Parmesan sauce.
Scallops and Shrimp with Roasted Red Pepper Sauce
You’ve probably stared at a seafood menu and wondered if you could pull off something that elegant at home—well, you absolutely can. This scallop and shrimp dish with a vibrant roasted red pepper sauce is surprisingly straightforward, and I’ll walk you through each step so you feel confident from start to finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A pound of large sea scallops, patted dry with paper towels
– A pound of large shrimp, peeled and deveined
– A couple of red bell peppers, roasted and peeled (or a 12-ounce jar of roasted red peppers, drained)
– A small yellow onion, roughly chopped
– A couple of garlic cloves, minced
– A cup of chicken or vegetable broth
– A splash of heavy cream (about ¼ cup)
– A tablespoon of olive oil
– A tablespoon of butter
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F if roasting fresh peppers: place whole red bell peppers on a baking sheet and roast for 25–30 minutes until charred and soft, then let them cool, peel, and remove seeds.
2. In a blender, combine the roasted red peppers, chopped onion, minced garlic, and chicken broth; blend on high until completely smooth, about 1 minute.
3. Heat a large skillet over medium-high heat and add the olive oil; once shimmering, add the scallops in a single layer without crowding (work in batches if needed).
4. Sear the scallops for 2–3 minutes per side until golden brown and just opaque in the center, then transfer them to a plate and cover loosely with foil to keep warm.
5. In the same skillet, add the shrimp and cook for 2–3 minutes per side until pink and curled, then transfer to the plate with the scallops.
6. Reduce the heat to medium and melt the butter in the skillet; pour in the blended red pepper sauce and simmer for 5 minutes, stirring occasionally.
7. Stir in the heavy cream and cook for another 2 minutes until the sauce thickens slightly and coats the back of a spoon.
8. Return the scallops and shrimp to the skillet, gently tossing to coat in the sauce, and heat for 1–2 minutes until warmed through.
9. Season with salt and pepper to taste, then remove from heat.
Here’s the payoff: the scallops are tender with a sweet sear, while the shrimp add a juicy bite, all enveloped in that velvety, slightly smoky red pepper sauce. Try serving it over creamy polenta or a bed of pasta to soak up every last drop, or keep it light with a side of sautéed greens for a restaurant-worthy meal at home.
Scallop and Shrimp Ceviche
Bursting with bright citrus and ocean-fresh flavors, this scallop and shrimp ceviche is the perfect make-ahead appetizer for any gathering. Let’s walk through each simple step together to ensure your seafood is perfectly “cooked” in the citrus juices.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 pound of fresh bay scallops
– 1/2 pound of medium shrimp, peeled and deveined
– 3/4 cup of freshly squeezed lime juice (about 6-8 limes)
– 1/2 cup of freshly squeezed orange juice (about 1 large orange)
– 1/4 cup of finely chopped red onion
– 1/4 cup of chopped fresh cilantro
– 1 jalapeño, seeded and finely minced
– 1 avocado, diced
– A generous pinch of kosher salt
Instructions
1. Place the bay scallops and shrimp in a medium glass or ceramic bowl. 2. Pour the 3/4 cup of lime juice and 1/2 cup of orange juice over the seafood, ensuring it’s fully submerged. 3. Cover the bowl tightly with plastic wrap and refrigerate for exactly 20 minutes—this “cooks” the seafood through acid, not heat. Tip: Always use a non-reactive bowl like glass to prevent metallic flavors. 4. While the seafood marinates, finely chop the 1/4 cup of red onion and 1/4 cup of cilantro. 5. Seed and finely mince the jalapeño, adjusting the amount for more or less heat. 6. After 20 minutes, drain and discard the citrus marinade from the seafood. Tip: Draining stops the “cooking” process so the seafood doesn’t become tough. 7. Return the scallops and shrimp to the bowl. 8. Add the chopped red onion, cilantro, and minced jalapeño to the seafood. 9. Gently fold in the diced avocado to avoid mashing it. 10. Season the mixture with a generous pinch of kosher salt, mixing lightly to combine. Tip: Add the avocado last to keep it firm and prevent browning.
Here, the ceviche offers a delightful contrast of tender scallops, firm shrimp, and creamy avocado, all brightened by the zesty citrus and a hint of jalapeño heat. Serve it immediately in chilled glasses or over crispy tortilla chips for a refreshing, elegant starter that’s sure to impress.
Scallop and Shrimp Tacos with Avocado Cream
Often, the best meals come together quickly with fresh ingredients, and these scallop and shrimp tacos are no exception. Our methodical approach will guide you through creating a restaurant-quality dish at home, perfect for a weeknight dinner or casual entertaining. You’ll be amazed at how simple it is to achieve that perfect sear on the seafood and whip up a creamy avocado sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 1 pound of sea scallops, patted dry with a paper towel
– 2 tablespoons of olive oil
– A couple of limes, juiced (about ¼ cup)
– 1 ripe avocado, pitted and scooped out
– A splash of heavy cream (about 2 tablespoons)
– 8 small flour tortillas
– A pinch of salt and black pepper
– A handful of fresh cilantro, chopped
Instructions
1. Pat the scallops and shrimp completely dry with paper towels to ensure a good sear without steaming.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season the scallops and shrimp evenly with salt and black pepper on both sides.
4. Place the scallops in the hot skillet, cooking for 2-3 minutes per side until they develop a golden-brown crust and are opaque in the center.
5. Remove the scallops from the skillet and set them aside on a plate.
6. Add the remaining 1 tablespoon of olive oil to the same skillet.
7. Cook the shrimp for 1-2 minutes per side until they turn pink and firm, being careful not to overcrowd the pan to avoid boiling them.
8. While the seafood cooks, combine the avocado, lime juice, and heavy cream in a blender or food processor.
9. Blend the mixture on high speed for 30 seconds until smooth and creamy, scraping down the sides if needed.
10. Warm the flour tortillas in a dry skillet over medium heat for 20-30 seconds per side until pliable.
11. Assemble the tacos by spreading a spoonful of avocado cream on each tortilla.
12. Top with scallops and shrimp, then garnish with chopped cilantro.
Now, you’ll savor tacos with tender, juicy seafood contrasted by the cool, rich avocado cream. The crisp tortillas add a satisfying texture, making these perfect for a summer gathering or a cozy indoor meal—try serving them with extra lime wedges for a zesty kick.
Conclusion
Craving seafood? This collection offers 19 scrumptious scallop and shrimp dishes perfect for any occasion. From quick weeknight meals to impressive dinner parties, there’s a recipe here to delight every home cook. We hope you find a new favorite—give one a try, leave a comment with your top pick, and don’t forget to share the inspiration on Pinterest!
