If you’re looking for a quick yet impressive seafood dish, this Lemon Garlic Butter Shrimp and Scallops recipe is the perfect choice. This dish combines tender shrimp and scallops, pan-seared in a delicious lemon garlic butter sauce, creating a burst of citrusy and savory flavors. Whether for a special dinner or an easy weeknight meal, this recipe pairs perfectly with a side of pasta or fresh vegetables. Best of all, it’s ready in just 20 minutes!
Lemon Garlic Butter Shrimp and Scallops Recipe
4
servings10
minutes10
minutes317
kcal20
minutesKeep the screen of your device on
Ingredients
- For the Seafood:
225 g 8 oz large shrimp
225 g 8 oz sea scallops
2 tablespoons 2 tablespoons olive oil
- For the Lemon Garlic Butter Sauce:
4 tablespoons 4 tablespoons unsalted butter
3 3 garlic cloves
1 1 lemon
60 ml 1/4 cup white wine
1 tablespoon 1 tablespoon fresh parsley
Salt and pepper to taste
Equipment
Large skillet- Spatula
- Zester
Can I use frozen shrimp and scallops?
Yes, you can use frozen shrimp and scallops, but make sure to fully thaw them before cooking. To thaw quickly, place them in a sealed bag and submerge in cold water for 15-20 minutes, then pat them dry thoroughly to avoid excess moisture when searing.
What can I use instead of white wine?
If you prefer not to use white wine, you can substitute it with chicken broth or vegetable broth. The broth adds similar depth without the alcohol.
How do I avoid overcooking the scallops and shrimp?
Scallops and shrimp cook quickly! Sear the scallops for about 2 minutes per side, until a golden crust forms. For shrimp, cook 2-3 minutes per side, just until they turn pink and opaque. Overcooking makes them rubbery, so keep an eye on them.
What should I serve with this dish?
This shrimp and scallop dish pairs beautifully with pasta (like angel hair or linguine), rice, or crusty bread to soak up the lemon garlic butter sauce. You can also serve it alongside a fresh salad or steamed vegetables for a lighter option.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet with a bit of butter or broth to maintain moisture. Avoid microwaving, as it can lead to overcooking.
