Shrimp and Scallops in Creamy Garlic Sauce
This shrimp and scallops dish in a creamy garlic sauce is a quick and indulgent meal that transforms an ordinary weeknight into a special dining experience.
Ingredients
Seafood
- 1 pound large shrimp, peeled and deveined Fresh or frozen, thawed properly before use.
- 1 pound scallops Can be substituted with extra shrimp or other seafood if desired.
Sauce Components
- 4 tablespoons butter For sautéing.
- 1 tablespoon olive oil For sautéing.
- 4 cloves garlic, minced Adjust based on preference.
- 1 cup heavy cream Can be substituted with half-and-half for a lighter option.
- 1/2 cup grated Parmesan cheese
- to taste Salt and pepper For seasoning.
Garnish
- 1 tablespoon fresh parsley, chopped For serving.
Instructions
Preparation
- In a large skillet over medium heat, melt the butter and olive oil together.
- Add the minced garlic and sauté for about 1 minute until fragrant.
Cooking
- Add the shrimp and scallops to the skillet. Season with salt and pepper.
- Cook for about 2-3 minutes per side, until the shrimp turns pink and the scallops have a lovely golden-brown crust.
Sauce Preparation
- Reduce the heat to low and pour in the heavy cream. Stir well.
- Add the grated Parmesan and whisk until smooth. Adjust seasoning to taste.
Final Assembly
- Gently fold in the shrimp and scallops until coated in the sauce.
- Serve hot, topped with fresh parsley and optional crusty bread for dipping.
Notes
For best results, use fresh seafood and do not overcook the shrimp and scallops to maintain a delicate texture. Leftovers can be stored in an airtight container and reheated on the stove over low heat.