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    HOME » Recipes » Lemons

    Published: Sep 11, 2021 · Modified: Jan 14, 2022· This website generates income via ads ·

    Sautéed Shrimp and Scallops Recipe

    Jump to Recipe
    Plate of shrimp and scallops over rice.

    My Sautéed Shrimp and Scallops Recipe for is a lightened-up version of a popular Mediterranean seafood dish. My recipe is for two servings, but can easily be adjusted up with just a click in the recipe card, to serve 4 or 6.

    The dish that inspired this recipe includes flour in the marinade. The flour gives the finished dish a thick, marinara type sauce. I was looking for something with a thinner “broth-like” sauce. In my recipe I omitted the flour, added clam juice, and more wine to create a broth. The rice soaks up the broth better and the thinner broth is perfect for sopping up with a piece of crusty French bread.

    Jump to:
    • Ingredients
    • Instructions
    • ? Video
    • Substitutions
    • Variations
    • Equipment
    • Serving and Storing
    • Top tip
    • Recipe
    • ?️ Food safety tips

    Ingredients

    • Shrimp
    • Scallops
    • Garlic
    • White Wine
    • Cayenne Pepper
    • Butter
    • Grape or Cherry Tomatoes
    • Sugar
    • Clam Juice
    • Salt
    • Pepper
    • Lemon Juice
    • Scallions
    • Parsley
    • Smoked Paprika
    • Brown or White (Cooked) Rice

    (See recipe card for quantities.)

    Process shots were taken during cooking of recipe for four servings, not two servings. Recipe is for two servings, but can be adjusted up in recipe card.

    Ingredients for Sautéed Shrimp and Scallops
    Ingredients for Sautéed Shrimp and Scallops

    Instructions

    Peel shrimp, leaving the tails on, devein, and rinse the. Slice scallops in half horizontally. Pat both dry on paper towels.

    Raw shrimp and scallops on paper towels

    Mix the paprika, Cayenne pepper, sugar and salt in a medium bowl.

    Spices in a large bowl

    Fold the seafood into the spice mixture being careful not to damage the scallops. The seafood should be evenly coated with spices.

    Mixing spices onto shrimp with tongs

    Add 1 tablespoon of butter to a sauté pan and over medium heat until melted and bubbling. (I am using my favorite stainless steel sauté pan, but a non-stick skillet works well too!) Add the sliced garlic, stirring constantly until it becomes fragrant, about 30-45 seconds. Be careful not to burn the garlic.

    Garlic slices in pan with melted butter

    Remove the garlic from the pan and set aside to add back later.

    Removing garlic slices from pan with tongs

    Place the shrimp into the pan over medium heat in a single layer. When the shrimp is golden brown, turn over and sear the other side. At this point you are just searing the surface. The shrimp will continue cooking later.

    Shrimp in a pan browning on one side

    Move the seared shrimp to one side of the pan leaving room for the scallops.

    Cooked Shrimp moved to one side of pan

    Place the scallops in the pan and cook until lightly golden brown. Flip to the opposite side for 30 seconds.

    Scallops added to pan to brown

    As the scallops are seared, place them on the side with the shrimp and continue until all scallops are cooked on both sides.

    Half scallops moved to side of pan and others starting to brown on the other side

    The shrimp and scallops should be seared on the outsides only. They will continue cooking in the broth.

    Fully browned shrimp and scallops in frying pan

    Add the tomatoes to the sauté pan. Mix the tomatoes in with the seafood.

    Halved cherry tomatoes added to pan with shrimp and scallops

    Mix the clam juice, wine, and lemon juice in a small bowl and pour into the sauté pan.

    Pouring liquids from small bowl into pan with shrimp and scallops

    Cook for one minute them remove the shrimp and scallops from the pan and set aside.

    Shrimp, scallops, and tomatoes cooking in broth

    Add the remaining 2 tablespoons of butter to the pan along with the cooked garlic.

    Butter added to pan with shrimp and scallops

    Add the chopped parsley to the sauté pan.

    Parsley added to pan with shrimp and scallops

    Simmer the sauce until the tomatoes begin to shrivel and give up their liquid. Continue simmering until the liquid reduces and thicken a bit.

    Seafood removed from pan and tomatoes cooking

    Add the seafood back to the pan and cook until heated through.

    Seafood added back to tomatoes and broth 
In pan

    ? Video

    Sprinkle additional fresh chopped parsley over the top and serve immediately over rice. Add freshly ground black pepper to taste. You don't need much. The Cayenne pepper will provide a kick of heat.

    Fresh parsley added to pan with completed dish

    Enjoy with a chunk of crusty French bread for sopping up the sauce.

    Sautéed shrimp and scallops in tomato broth o
Served over white rice with a piece of bread.

    Hint: Slicing garlic into thin pieces is time consuming and risky if your knife skills need improvement. I love this inexpensive Garlic Slicer from Oxo. Plus, it works for slicing ginger too! (non-affiliate link. I just love it

    Substitutions

    • Clam Juice - if you don't have clam juice, you can substitute chicken broth, but the taste will not be as seafood forward.
    • White Wine - you can omit the wine and add extra clam juice, but again, the taste will not be as intense.
    • Seafood - in a pinch, you can substitute the shrimp or the scallops with a firm white fish like sea bass or halibut, cut into I" cubes.
    • If you are following a Pescatarian or Mediterranean diet you will want to substitute a whole grain, legume, or brown rice for the white rice in this recipe.

    Variations

    • Spicy - if you like it spicy, add extra Cayenne pepper. The serious heat seekers can add a little Calabrian chili paste.
    • Deluxe - for a truly decadent version of Sautéed Shrimp and Scallops, add chucks of lobster.

    Equipment

    A good sauté pan is the best choice for preparing this Sautéed Shrimp and Scallops recipe. Confident cooks can use a stainless steel sauce pan, but a good quality non-stick pan with a heavy bottom works for even novice cooks. I love my non-stick Misen pans, but use what you have! (non-affiliate link. I just love these pans.)

    Serving and Storing

    Serving suggestion: I am a bit obsessed with shallow bowls at then moment. Serving this dish in shallow bowls allows you to get seafood and rice in every bite. Plus, it just looks better and contains the broth better than a plate.

    This dish is best when served piping hot, right off the stove. I have warmed leftovers for lunch the following day, and while still good, it is not quite as good. The seafood gets a bit overcooked.

    This dish does not stand up well to freezing.

    Top tip

    Fresh shrimp and scallops work the best in this recipe. Like many of you, fresh seafood can be difficult to find where I live, so I often use with frozen. If you are buying previously frozen seafood from behind the case, ask when it was defrosted. They shouId be able to tell you. It is often better to buy the bag of frozen seafood and thaw it when you need it.

    I always buy sustainable seafood and fish and, if I buy frozen, I prefer brands that are individually flash frozen, right on the boat. I always thaw frozen seafood in the refrigerator or submerged in cold water.

    Recipe

    Sautéed Shrimp and Scallops Recipe

    Shrimp and scallops sauteed with garlic, spices, and cherry tomatoes for an easy weeknight meal. Serve over your choice of white or brown rice with crusty bread for sopping up the sauce.
    PRINT Pin
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Mediterranean
    Servings 2 people
    Calories 269 kcal

    Equipment

    • Saute pan
    • Garlic slicer or sharp paring knife

    Ingredients
     
     

    • 8 medium shrimp tails on (recommended)
    • 4 large sea scallops sliced in half horizontally
    • 1 teaspoon smoked paprika
    • ¼` teaspoon kosher salt (recommended) use only ¼ teaspoon if using table salt
    • ¼ teaspoon granulated sugar
    • ¼ teaspoon cayenne pepper
    • 1.5 tbs butter
    • 3 cloves garlic thinly sliced
    • ½ cup cherry or grape tomatoes halved
    • ¼ cup bottled clam juice substitute low sodium chicken broth
    • ¼ cup dry white wine
    • 1 tbs lemon juice freshly squeezed
    • 1.5 tbs flat leaf Italian parsley coarsely chopped
    • 1 cups hot cooked brown rice substitute white rice

    Instructions
     

    • Rinse, peel and devein shrimp, leaving the tails on. Pat dry with paper towels. Slice the scallops in half horizontally and pat dry.
    • Combine paprika, kosher salt, sugar, and cayenne pepper in a medium bowl and mix well. Place the shrimp and scallops in the bowl and fold gently until all the seafood is coated.
    • Melt 1 tbs of the butter in a large sauté pan or non-stick skillet over medium heat being careful not to burn it. Add the sliced garlic and cook until fragrant, about 1 minute. Do not brown the garlic! Remove the cooked garlic and set aside to be added back later.
    • Add the shrimp and sear both sides over medium heat. Move the seared shrimp to one side of the pan to make room for the scallops.
    • Add the scallops in a single layer on the open side of the skillet, being careful not to crowd them. After turning them once only, cooking for 30 seconds on the other side. As they get nicely seared, move them to the side with the shrimp. When all the seafood is seared stir to mix.
    • Add the tomatoes, the remaining 2 tablespoons of butter, the cooked garlic and the chopped parsley.
    • Mix the clam juice, wine, and lemon juice in a small bowl and add to the pan. Simmer one minute and them remove the shrimp and scallops to a plate and set aside to be added back later.
    • Simmer the sauce until the tomatoes begin to shrivel and give up their liquid. Continue simmering until the liquid reduces and thickens a bit, about 3-5 minutes.
    • Return the shrimp and scallops to the pan. When the shrimp and scallops are opaque, remove the skillet from the heat and spinkle on some fresh parsley and black pepper to taste.
    • Serve in shallow bowls, poured over white or brown rice.

    Notes

    Actual prep time will depend on whether you are using already peeled and deveined shrimp. 

    Nutrition

    Nutrition Facts
    Sautéed Shrimp and Scallops Recipe
    Amount per Serving
    Calories
    269
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    6
    g
    30
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    36
    mg
    12
    %
    Sodium
     
    605
    mg
    25
    %
    Potassium
     
    351
    mg
    10
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    3
    g
    12
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    1340
    IU
    27
    %
    Vitamin C
     
    18
    mg
    22
    %
    Calcium
     
    41
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword scallops, sauteed, recipe, shrimp
    Tried this recipe?Let us know how it was!

    This Sautéed Shrimp and Scallop recipe would be the perfect main course to pair with my delicious Mediterranean Salad.

    Plated dish of Sautéed Shrimp and Scallops over Rice with coarse finishing salt
    Plated dish of Sautéed Shrimp and Scallops

    ?️ Food safety tips

    From the USDA: Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:

    • Clean—Wash hands and surfaces often.
    • Separate—Separate raw meat from other foods.
    • Cook—Cook to the right temperature.
    • Chill—Refrigerate food promptly.

    For a chart of the recommended internal temperature for foods and more safety tips visit USDA.gov.

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    Comments

    1. Alyce Morgan says

      September 11, 2021 at 3:26 pm

      Yummy! You had me at shrimp. So glad you're back in the kitchen. Happy cooking, Mary!!

      Reply
      • Mary says

        September 12, 2021 at 7:56 pm

        Thank you so much Alyce!

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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