Creamy Garlic Butter Scallops & Shrimp
⏱ Time
-
Prep: 10 minutes
-
Cook: 12–15 minutes
-
Total: ~25 minutes
🍽 Serves
-
2–3 people (or 2 with zero leftovers)
Ingredients
Seafood
-
8–10 large sea scallops (dry-packed if possible)
-
8–10 large shrimp, peeled & deveined
-
Salt & black pepper, to taste
For Searing
-
2 tbsp olive oil
-
2 tbsp butter (divided)
Creamy Garlic Sauce
-
4 cloves garlic, finely minced
-
1 cup heavy cream
-
½ cup chicken or seafood broth
-
½ cup freshly grated Parmesan cheese
-
½ tsp Italian seasoning
-
¼ tsp paprika
-
Optional: pinch of cayenne or chili flakes
Finish
-
1 tbsp lemon juice
-
1–2 tbsp chopped fresh parsley
Step-by-Step Instructions
1️⃣ Prep the Seafood (VERY IMPORTANT)
-
Pat scallops completely dry with paper towels
-
Pat shrimp dry too
-
Season both lightly with salt and pepper
👉 Dry seafood = golden crust instead of steaming.
2️⃣ Sear the Scallops
-
Heat a large skillet over medium-high heat
-
Add olive oil + 1 tbsp butter
-
Once hot and shimmering, add scallops without crowding
-
Sear 2–3 minutes per side, do NOT move them
You’re looking for:
-
Deep golden crust
-
Opaque sides
-
Slight jiggle in the center
Remove scallops and set aside.
3️⃣ Sear the Shrimp
-
In the same pan, add shrimp
-
Cook 1–2 minutes per side until pink and curled
-
Remove and set aside with scallops
4️⃣ Build the Creamy Garlic Sauce
-
Lower heat to medium
-
Add remaining 1 tbsp butter
-
Add garlic and sauté 20–30 seconds (fragrant, not browned)
-
Pour in broth and scrape up browned bits
-
Add cream, Italian seasoning, paprika, and cayenne (if using)
-
Simmer gently 3–4 minutes until slightly thickened
5️⃣ Add Cheese & Finish Sauce
-
Lower heat to medium-low
-
Stir in Parmesan slowly until melted and smooth
-
Add lemon juice
-
Taste and adjust salt & pepper
Sauce should be silky, creamy, and pale golden.
6️⃣ Return Seafood to Pan
-
Add scallops and shrimp back into sauce
-
Spoon sauce over them
-
Simmer 1–2 minutes max (do not overcook)
Finish with chopped parsley.
🔥 Pro Tips (These Make It Restaurant-Level)
-
Use dry-packed scallops (not soaked ones)
-
If sauce thickens too much, add a splash of broth
-
Keep heat low once cream is added—no boiling
-
Parmesan must be freshly grated (pre-shredded won’t melt right)
🍝 What to Serve It With
This dish LOVES:
-
Pasta (linguine, fettuccine, angel hair)
-
Mashed potatoes
-
Rice or risotto
-
Crusty bread for sauce-soaking
-
Steamed asparagus or green beans
