Published:
Dec 4th 2022
by 
Last updated: Jan 9th 2026
Sautéed Shrimp and Scallops make for an indulgent, restaurant-worthy meal right in your kitchen. This quick and easy recipe is perfect for any seafood lover, bringing together the delicate flavors of shrimp and scallops in a buttery garlic sauce, accented with fresh lemon juice. Whether you’re planning a special dinner or a quick weeknight meal, this dish is a standout that’s as simple as it is flavorful.
These sautéed scallops and shrimp go best with cauliflower rice, brown rice, or pesto pasta to complete the meal.
- Quick and Easy: Ready in just 15 minutes, making it perfect for weeknight meals.
- Healthy: A high-protein, low-carb meal that fits well into keto and gluten-free diets.
- Versatile: Pair with your choice of sides, like brown rice or pasta, for a complete meal.
- Gourmet Taste: Brings restaurant-quality flavors with minimal effort.
- Perfect Sear: Pat the scallops and shrimp completely dry to get a golden-brown sear.
- Don’t Overcook: Sauté each side for just 2-3 minutes to avoid rubbery seafood.
- Finishing Touch: Add lemon juice and butter at the end to prevent the flavors from becoming bitter.
This Sautéed Shrimp and Scallops recipe pairs wonderfully with:
- Brown Rice: For a healthier, hearty option.
- Pasta: Toss with pesto pasta for a flavorful combination.
- Cauliflower Rice: For a low-carb choice.
- Green Vegetables: Serve with sautéed asparagus or a simple side salad.
- Butter Substitute: Use ghee or vegan butter for a dairy-free version.
- Herbs: Swap parsley with fresh basil or thyme for a different flavor profile.
- Spicy Option: Add red pepper flakes to the butter mixture for a spicy kick.
- Citrus Alternatives: Substitute lemon juice with lime juice for a twist.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet with a touch of butter or olive oil to keep the seafood tender.
- Sea Scallops: Offers a sweet, buttery taste that complements the shrimp.
- Jumbo Shrimp: Choose peeled and deveined for convenience.
- Olive Oil and Butter: Olive oil for searing, butter for flavor.
- Garlic and Shallots: For an aromatic, flavorful base.
- Lemon Juice: Adds a fresh, tangy finish.
- Fresh Parsley: For garnish and a pop of color.
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.
Can I use frozen shrimp and scallops for this recipe?
Yes, just make sure they’re completely thawed and patted dry before cooking to ensure they sear properly.
What type of skillet is best for searing scallops and shrimp?
A heavy skillet, like cast iron, is ideal because it distributes heat evenly, creating a nice sear.
How do I prevent scallops from turning rubbery?
Avoid overcooking! Sear each side for just 2-3 minutes to keep them tender and juicy.
Time & Serves
Ingredients
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
Instructions
Pat dry scallops using paper towels. Season scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the shrimp in 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.
Next, add 2 tablespoons olive oil to a large cast-iron skillet and set it over medium-high heat.
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 them with parsley.
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