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Sautéed scallops and shrimp are a delicacy that's cooked in 10 minutes. Sautéed scallops and shrimp are among the best options for a quick weeknight dinner, special occasion, or date night.
Searing scallops and shrimp in olive oil make the dish. Then, the shrimp and scallops are tossed in butter with aromatic garlic and shallots. The shrimp and scallops get a squeeze of fresh lemon juice before serving. These sautéed scallops and shrimp go best with cauliflower rice, brown rice, or pesto pasta to complete the meal.
How long does it take to sauté shrimp on the stove?
It takes about 2-3 minutes per side to sauté jumbo or large shrimp.
What should I season my shrimp with?
Salt and pepper are the most basic seasonings for shrimp. However, you can also season shrimp with smoked paprika, lemon juice, or lime juice to add more flavor.
Is it better to boil or sauté shrimp?
It depends on your preference. Sautéing shrimp gives it more flavor, and it cooks quicker than boiling. In contrast, boiling is less flavorful and takes about 5-8 minutes to cook. However, boiling does not require oil, so it is healthier. Nevertheless, it depends on your preference.
What goes good with sauteed shrimp?
Pasta Primavera, roasted asparagus, zucchini noodles, Greek salad, and steamed broccoli go well with sautéed shrimp.
- 1 1/4 lb. Sea Scallops, side muscle removed
- 1 1lb. Jumbo Shrimp, peeled, deveined
- 5 tablespoons Olive Oil
- 1 1/2 teaspoons Kosher Salt
- 3/4 teaspoon Black Pepper
- 4 tablespoons Butter
- 2 cloves of Garlic, minced
- 2 Shallots, minced
- Juice of 1/2 Lemon
- 2 tablespoons Fresh Parsley
Pat dry scallops using paper towels. Season scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the shrimp into a large bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the shrimp in the seasoning.
Once the olive oil is hot, Add the scallops and cook them for 2 minutes per side. Take the scallops out of the pan. Place them onto a plate.
Wipe the skillet out with paper towels. Add another 2 tablespoons olive oil and let it heat up.
Add the shrimp and cook them for 2 minutes per side. Take the shrimp out of the pan. Place them onto a plate.
Wipe the skillet out with paper towels. Add the butter and place the skillet over medium-low heat. Add garlic and shallots, and cook them for 2 minutes, stirring periodically until the garlic is fragrant and the shallots soften.
Place the scallops and shrimp back into the pan, and toss them in the butter mixture. Add the lemon juice and cook it for 1-2 minutes until everything is heated.
Transfer the scallops and shrimp to a platter and garnish it with parsley.
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