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–+ servings
Shrimp And Scallops Recipe

Easy Garlic Butter Shrimp and Scallops Recipe in 25 Minutes

This shrimp and scallops recipe combines succulent seafood with a rich garlic butter sauce, perfect for a quick, crowd-pleasing dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood
  • 1 pound medium to large shrimp Provides protein and a fresh seafood flavor
  • 1 pound scallops Ensure they are dry for optimal searing
For the Sauce
  • 4 tablespoons unsalted butter Feel free to use salted butter if preferred
  • 2 tablespoons olive oil Can substitute with any cooking oil
  • 4 cloves garlic Fresh garlic is best for vibrant taste
Seasoning
  • 1 teaspoon salt Adjust according to your taste preference
  • 1 teaspoon pepper Freshly ground pepper is recommended
  • 1 teaspoon paprika Optional depending on heat level preference
Finishing Touches
  • 2 tablespoons fresh lemon juice Brightens the dish and enhances seafood flavors
  • 2 tablespoons fresh parsley Provides a pop of color and freshness

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Season your shrimp and scallops with salt, pepper, and a sprinkle of paprika. Let them marinate for 10 minutes at room temperature.
  2. In a skillet, heat olive oil and butter over medium-high heat. Sear the scallops for 2-3 minutes per side.
  3. In the same skillet, add remaining butter and sauté minced garlic. Add marinated shrimp and cook for 2-3 minutes until pink.
  4. Return scallops to the skillet, drizzle with lemon juice, and toss everything together.
  5. Garnish with chopped parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 2gProtein: 30gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 500mgVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Ensure scallops are patted dry before cooking for better searing. Cook shrimp and scallops in batches if necessary to avoid overcrowding the skillet.

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