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
