Tasty Seared Scallops and Shrimp

Growing up, seafood was always something that came from a box in the freezer section. My mom would buy those pre-breaded fish sticks, and that was about as fancy as it got in our house. The first time I saw someone cook fresh scallops and shrimp, I was honestly a bit nervous – they seemed too fancy, too easy to mess up.

But here’s the thing about cooking scallops and shrimp – they’re actually pretty straightforward once you know a few basic tricks. The key is getting your pan nice and hot, and not overcooking them. Trust me, if I can master this after years of fish stick dinners, you definitely can too.

What Kind of Scallops Should I Use?

For the best seared scallops, look for “dry” or “chemical-free” sea scallops rather than “wet” scallops that have been treated with preservatives. Dry scallops have a natural tan or pinkish color and will sear beautifully, while wet scallops are often bright white and won’t brown as well due to their high water content. Size-wise, you’ll want to choose large sea scallops (often labeled as U-10 or U-12, meaning there are 10-12 scallops per pound) rather than smaller bay scallops for this recipe. When shopping, make sure your scallops smell fresh like the ocean – there shouldn’t be any strong fishy odor. Before cooking, just pat them dry with paper towels to remove any excess moisture, which will help you get that perfect golden-brown crust.

Options for Substitutions

When it comes to this seafood dish, some ingredients are flexible while others are key to getting the best results:

• Scallops: Fresh scallops are really the star here and I wouldn’t recommend substituting them. If you can’t find fresh ones, high-quality frozen scallops can work – just make sure to thaw and pat them completely dry before cooking.
• Shrimp: You can use frozen shrimp instead of fresh – just thaw and pat dry before cooking. If you prefer, you can make this with just scallops or just shrimp instead of both.
• Basil: Fresh parsley or tarragon can work instead of basil. If using dried herbs, use just 1/2 teaspoon as they’re more concentrated than fresh.
• Butter: While butter gives the best flavor, you can use ghee or extra olive oil instead. Keep in mind this will change the final taste a bit.
• Lemon: If you don’t have fresh lemon, you can use 2 tablespoons of bottled lemon juice, though fresh is better. For the zest, orange zest can work in a pinch, or you can skip it.
• Olive oil: Any neutral cooking oil like grapeseed or avocado oil will work fine here.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking seafood is not properly drying your scallops and shrimp before searing – pat them thoroughly with paper towels to ensure a golden-brown crust instead of a steamed, rubbery texture. Another common error is overcrowding the pan, which causes the seafood to steam rather than sear – work in batches if needed and make sure there’s at least an inch of space between each piece. Temperature control is crucial – your pan should be smoking hot before adding the seafood, but watch carefully as butter can burn quickly at high heat, so add it only in the final minute of cooking. For perfectly cooked seafood, remember that both scallops and shrimp cook very quickly – about 2-3 minutes per side for scallops and 2 minutes per side for shrimp is usually enough, as they’ll continue cooking slightly even after being removed from the heat.

What to Serve With Seared Scallops and Shrimp?

This seafood dish pairs wonderfully with a bed of creamy risotto or angel hair pasta tossed in a light garlic butter sauce. If you’re keeping things low-carb, try serving it over cauliflower rice or with roasted asparagus – both options will soak up all those tasty pan juices. A simple side salad with mixed greens and a light lemon vinaigrette helps balance out the richness of the seafood. For a special touch, serve some crusty bread on the side to mop up the leftover butter and lemon sauce – trust me, you won’t want to waste a drop!

Storage Instructions

Keep Fresh: If you have any leftover scallops and shrimp, place them in an airtight container and pop them in the fridge right away. They’ll stay good for up to 2 days, but honestly, seafood tastes best when eaten fresh on the day it’s cooked.

Prep Ahead: While I don’t recommend cooking these ahead of time, you can prep your ingredients earlier in the day. Clean and pat dry your seafood, chop the garlic and basil, and measure out your other ingredients. Keep everything separate and refrigerated until you’re ready to cook.

Warm Up: If you need to warm up leftover seafood, do it gently! Heat them in a pan over low heat with a tiny bit of butter just until warm – about 1-2 minutes. Be careful not to overcook them, or they’ll get tough and rubbery. The microwave isn’t your friend here, as it can make the seafood chewy.

Preparation Time	60-60 minutes
Cooking Time	5-10 minutes
Total Time	65-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 5-10 g

Ingredients

• Fresh scallops (use desired quantity)
• Large shrimp, deveined with tail left on (use desired quantity)
• Zest from one lemon
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 3 to 4 basil leaves, chopped (use half now, reserve the rest)
• 1 teaspoon olive oil
• 3 tablespoons butter
• Juice from one lemon
• Sea salt and freshly cracked black pepper (season to taste)

Step 1: Prepare and Marinate the Seafood

Begin by combining the first five ingredients along with a bit of chopped basil in a bowl.

Add the scallops and shrimp to the mixture, ensuring they are well-coated.

Cover the bowl and place it in the refrigerator, allowing the seafood to marinate for 1 hour.

This will help infuse the flavors and tenderize the seafood.

Step 2: Season the Scallops and Shrimp

After marination, remove the scallops and shrimp from the marinade.

Season them generously with salt and pepper to enhance their natural flavors.

This step ensures that the seafood is well-flavored before cooking.

Step 3: Cook the Scallops and Shrimp

In a skillet, heat the last teaspoon of olive oil and butter over medium-high heat.

Once the skillet is hot, add the scallops and cook for about 1-2 minutes on one side.

Then, turn them over to the other side to achieve a golden brown exterior.

Step 4: Add Shrimp and Finish Cooking

To the skillet with the scallops, add the shrimp and a splash of lemon juice.

Cook for about 1-2 minutes, or until the shrimp turns pink and tender and the scallops are golden brown.

The combination of lemon juice will enhance the flavors and bring a fresh zest to the dish.

Step 5: Serve and Enjoy

Once the seafood is cooked to perfection, remove it from the skillet and serve immediately.

This dish is best enjoyed fresh and hot.

Savor the deliciously marinated and perfectly cooked scallops and shrimp, and enjoy your meal!