Introduction
Garlic butter shrimp and scallops is a quick, elegant meal that feels like a warm hug. Growing up in a Polish-American Chicago household, Friday night seafood feasts were special. This is my twist on that memory—simple enough for weeknights, fancy enough for date night. It’s a family favorite that comes together in under thirty minutes.
Why You’ll Love This Recipe
This dish delivers restaurant-quality flavor in under thirty minutes. Tender shrimp and sweet scallops are coated in a rich, garlicky lemon butter sauce. It’s naturally low-carb and keto-friendly. Plus, it’s a one-pan wonder, meaning minimal cleanup and maximum flavor.
The recipe is incredibly versatile. It’s fancy enough for a dinner party yet easy enough for a busy Tuesday. The sauce comes together in minutes, and the seafood cooks fast. You’ll have an impressive meal ready before you set the table. It’s secretly one of the easiest dishes you’ll ever make.
Ingredients
Here’s what you’ll need. Fresh seafood makes a big difference, so choose the best you can find.
- 1 lb large shrimp, peeled and deveined
- 1 lb sea scallops, patted very dry
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil, divided
- 6 cloves garlic, minced
- 1/4 cup dry white wine or chicken broth
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 3 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Ingredient Notes: If using bay scallops, reduce cooking time to 1-2 minutes per side. Large or jumbo shrimp work best. Add a splash of heavy cream at the end for a richer sauce.
Step-by-Step Instructions
Prep all ingredients before cooking. This ensures a stress-free process.
- Prep the Seafood: Pat shrimp and scallops completely dry. Season both generously with salt and pepper.
- Sear the Scallops: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Place scallops in a single layer. Sear 2-3 minutes per side until golden brown. Remove and set aside.
- Cook the Shrimp: Add remaining olive oil to the skillet. Cook shrimp 1-2 minutes per side until pink and opaque. Remove and set aside.
- Make the Garlic Butter Sauce: Reduce heat to medium. Add remaining butter. Sauté garlic and red pepper flakes for 30-60 seconds until fragrant.
- Deglaze and Finish: Pour in wine or broth. Scrape up browned bits. Simmer 2-3 minutes. Stir in lemon juice and zest.
- Combine and Serve: Return seafood to the skillet. Toss gently to coat in sauce. Cook 1 minute. Sprinkle with parsley and serve with lemon wedges.
What Makes This Recipe Special
- ✓Quick and easy to prepare
- ✓Packed with flavor and nutrition
- ✓Perfect for any occasion
- ✓Customizable to your taste preferences
- ✓Budget-friendly ingredients
Expert Tips for Success
Perfect searing is the secret. Here are my top tips.
- Dry is Key: Pat seafood completely dry. Moisture prevents searing and causes steaming. Don’t skip this step.
- Don’t Overcrowd the Pan: Too much seafood lowers the pan temperature. Cook in batches if needed. This avoids pale, rubbery results.
- Watch the Garlic: Garlic burns quickly. Keep heat at medium and stir constantly. Burnt garlic tastes bitter and ruins the sauce.
Variations and Substitutions
This recipe is highly adaptable. Here are some favorite variations.
- Make it Creamy: Stir in 1/4 cup heavy cream or coconut milk at the end. This creates a velvety sauce.
- Add Some Veggies: Toss in spinach, cherry tomatoes, or asparagus. Sauté them after the garlic before adding liquid.
- Go Low-Carb: Serve over cauliflower rice or zucchini noodles instead of pasta. The sauce works well with any base.
Serving Suggestions
Serve over creamy polenta, cauliflower mash, or angel hair pasta. Crusty bread is essential for soaking up the sauce.
A crisp green salad with lemon vinaigrette or roasted asparagus rounds out the meal. Pair with the same white wine used in the sauce for special occasions.
FAQs
Can I use frozen shrimp and scallops? Yes. Thaw completely in the refrigerator overnight. Pat very dry before cooking to avoid a watery sauce.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with extra butter or broth. Avoid microwaving, which makes seafood rubbery.
Can I make this dish dairy-free? Yes. Substitute butter with vegan butter or ghee. The rest of the ingredients are naturally dairy-free.
Final Thoughts
This recipe proves you don’t need a restaurant for a spectacular meal. With simple ingredients and minimal effort, you can create something special. Grab your skillet, pour some wine, and enjoy this buttery, bright dish. Happy cooking!
For more weeknight inspiration, try my Creamy Tuscan Chicken, One-Pan Lemon Herb Salmon, or Cheesy Baked Ziti. For something cozy, my Hearty Italian Wedding Soup is always a hit.
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· American ·
Savor Sea Irresistible Seafood for the Whole Family
Tender shrimp and perfectly seared scallops coated in a rich, garlicky lemon butter sauce. This elegant yet easy one-pan meal is ready in under 30 minutes and perfect for any night of the week.
Keep the screen of your device on while you follow the steps.
- Pat the shrimp and scallops completely dry and season with salt and pepper.
- Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear the scallops for 2-3 minutes per side until golden brown. Remove and set aside.
- Add remaining olive oil to the skillet and cook shrimp for 1-2 minutes per side until pink. Remove and set aside.
- Reduce heat to medium, add remaining butter and minced garlic. Sauté for 30-60 seconds until fragrant.
- Pour in white wine, scraping up browned bits. Simmer for 2-3 minutes, then stir in lemon juice and zest.
- Return shrimp and scallops to the skillet, toss to coat in the sauce, and warm through.
- Garnish with fresh parsley and serve immediately with lemon wedges.