Shrimp and Scallop Scampi
A quick and elegant seafood dish, Shrimp and Scallop Scampi combines succulent shrimp and scallops with a garlicky, buttery sauce. Perfect for a special dinner or a quick weeknight meal.
Equipment
- Large skillet
- Tongs
- Measuring spoons and cups
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 lb sea scallops side muscle removed
- 4 tbsp unsalted butter
- 4 tbsp olive oil
- 6 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup fresh parsley chopped
- 1/2 tsp red pepper flakes optional
- salt and black pepper to taste
Instructions
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter is melted and the mixture is hot.
- Add the shrimp and scallops to the skillet, ensuring they are in a single layer. Cook for about 2 minutes on each side, until the shrimp are pink and the scallops are opaque. Remove the seafood from the skillet and set aside.
- In the same skillet, add the remaining butter and olive oil. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the white wine and lemon juice, stirring to deglaze the pan. Let the sauce simmer for 2-3 minutes to reduce slightly.
- Return the shrimp and scallops to the skillet, along with any accumulated juices. Toss to coat in the sauce and cook for another minute to heat through.
- Season with salt, black pepper, and red pepper flakes if using. Stir in the chopped parsley just before serving.
Notes
Chef's Tips:
• To prevent overcooking, remove seafood from the skillet as soon as it's done and add it back at the end
• Avoid overcrowding the pan to ensure even cooking of the shrimp and scallops
• Serve with crusty bread to soak up the delicious sauce
Food Safety:
• Ensure shrimp and scallops are cooked to an internal temperature of 145°F (63°C)
• Store leftovers in the refrigerator within 2 hours of cooking and consume within 3 days