Creamy Garlic Butter Scallops & Shrimp
Description
Creamy Garlic Butter Scallops & Shrimp is a rich, restaurant-style seafood dinner made with golden-seared scallops and tender shrimp coated in a silky garlic Parmesan cream sauce. Fresh lemon juice and parsley add brightness to the buttery sauce, while Italian seasoning and thyme give it a delicious savory flavor. It’s easy enough for a weeknight dinner but elegant enough for a special occasion.
Servings & Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 lb (450 g) large sea scallops, side muscle removed
1 lb (450 g) large shrimp, peeled and deveined
2 tbsp olive oil
3 tbsp butter, divided
4–5 cloves garlic, minced
1 cup heavy cream
½ cup chicken or seafood broth
½ cup freshly grated Parmesan cheese
1 tsp Italian seasoning
½ tsp paprika
½ tsp dried thyme
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Optional: ¼ tsp red pepper flakes
Instructions
1. Prepare the seafood
Pat the scallops and shrimp very dry with paper towels. Season both with salt, black pepper, paprika, and Italian seasoning.
2. Sear the scallops
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallops in a single layer and sear for about 2–3 minutes per side, until golden brown. Transfer to a plate.
3. Cook the shrimp
Add another tablespoon of butter to the same skillet. Cook the shrimp for 1–2 minutes per side, until pink and opaque. Remove and set aside with the scallops.
4. Make the creamy garlic sauce
Reduce the heat to medium. Add the remaining tablespoon of butter and minced garlic. Cook for 30–60 seconds until fragrant, being careful not to burn the garlic.
Pour in the broth and scrape the browned bits from the bottom of the skillet. Add the heavy cream, dried thyme, and red pepper flakes if using. Simmer gently for 3–4 minutes.
5. Add Parmesan
Stir in the freshly grated Parmesan cheese. Continue simmering for about 2 minutes, until the sauce is creamy and slightly thickened. Taste and adjust the seasoning.
6. Combine everything
Return the scallops and shrimp to the skillet. Spoon the creamy sauce over the seafood and simmer gently for 1–2 minutes, just until heated through.
7. Finish and serve
Stir in the lemon juice and garnish generously with fresh parsley. Serve immediately with pasta, rice, crusty bread, or vegetables.
Recipe Notes
Patting the seafood completely dry is important for getting a beautiful golden sear.
Avoid overcrowding the skillet; cook in batches if necessary.
Freshly grated Parmesan melts more smoothly into the sauce.
Don’t boil the cream sauce aggressively, as it can become too thick or separate.
Seafood cooks quickly, so avoid overcooking it.
Helpful Tips
For extra flavor: Add a splash of white wine with the broth.
For more heat: Increase the red pepper flakes or add a pinch of cayenne.
For a lighter sauce: Replace part of the heavy cream with additional broth or half-and-half.
For serving: Pair with linguine, angel hair pasta, mashed potatoes, rice, or steamed vegetables.
For the best texture: Serve immediately while the scallops and shrimp are tender and the sauce is warm and creamy.
Nutritional Information
Approximate per serving, before any pasta, rice, or other sides:
Calories: ~650 kcal
Protein: ~54 g
Carbohydrates: ~8 g
Fat: ~43 g
Saturated Fat: ~23 g
Fiber: ~1 g
Sugar: ~2 g
Sodium: ~1,100 mg
Nutrition can vary depending on the exact seafood, broth, Parmesan, and seasoning brands used.
Benefits
High in protein: Shrimp and scallops provide a substantial amount of protein.
Provides essential nutrients: Seafood contributes nutrients such as selenium, vitamin B12, and other minerals.
Healthy fats: Olive oil provides predominantly unsaturated fat.
Garlic flavor boost: Garlic adds strong flavor without requiring a large amount of salt.
Balanced meal option: Pairing the seafood with vegetables and a moderate portion of whole grains can create a satisfying meal.
Q&A
Q: Can I use frozen shrimp and scallops?
Yes. Thaw them completely and pat them very dry before cooking.
Q: Can I substitute half-and-half for heavy cream?
Yes, although the sauce will be lighter and slightly less rich.
Q: What can I serve with creamy scallops and shrimp?
Pasta, rice, mashed potatoes, roasted vegetables, asparagus, or crusty bread all pair well with the creamy sauce.
Q: Why are my scallops not browning?
They may contain excess moisture. Pat them very dry and make sure the skillet is properly hot before adding them.
Q: Can I make this recipe ahead of time?
It is best served fresh because seafood can become tough when reheated. If necessary, refrigerate leftovers and gently reheat them over low heat.
Q: How should I store leftovers?
Store them in an airtight container in the refrigerator and consume within about 2 days.