Garlic Butter Scallops and Shrimp

20 mins Prep Time

10 mins Cook Time

Written By

Vicky Tran

If you ever thought you could not recreate buttery garlic and perfectly seared seafood at home, you would be sorely mistaken. Not only is it easier than you think, but it takes less time than most of the dinners you make regularly. That's the thing about seafood, though; it's paradoxical in that it takes so little effort to make it delicious (when it's fresh) and yet is one of those things that people feel they are incapable of replicating on their own.

There are a few key things to note in order to make this dish successful. The first is that the seafood must be fresh; there are no exceptions to this rule. The point of simple seafood recipes like this is to let the seafood really shine, hence the minimal amounts of other ingredients. The second is that the butter must be cold for a properly stable and emulsified sauce. The third is that your pan needs to be almost smoking hot, so you achieve a golden crust on your scallops. This recipe will not only boost your confidence in your own cooking abilities but will make you rethink all those choices you made to pay premium prices for this dish in restaurants.

Ingredients

Garlic Butter Scallops and Shrimp

1 pound U-10 scallops, attachment membrane removed
1 pound shrimp, peeled and deveined (size 16-21 preferred)
5 garlic cloves, finely minced
1 lemon, cut into wedges
1/2 cup white wine
2 tablespoons (28 grams) unsalted butter, cold
2 tablespoons vegetable oil
1 tablespoon chopped parsley
Kosher salt, to taste
Black pepper, to taste

Directions

Garlic Butter Scallops and Shrimp

4 Steps

Step 1

Preheat a large cast iron pan on high heat and lightly season both sides of the scallops and shrimp with salt and black pepper.
Step 2

Add the vegetable oil to the preheated pan and begin searing the scallops and shrimp in the pan until each side is evenly browned, approximately 1-1 ½ minutes per side (it may be necessary to do this in rounds so as to not overcrowd the pan). Once all scallops and shrimp have been cooked remove them to a serving platter and set aside.
Step 3

Turn the heat of the pan down to medium, add in half of the cold butter, it will start to sizzle and brown immediately, add in the minced garlic and stir the garlic for about 5-10 seconds, being sure not to allow it to burn. Immediately add in the white wine and scrape up all of the browned bits stuck to the pan, reduce the wine by half.
Step 4

Once the wine has reduced, turn the heat off at this point and swirl in the remainder of the cold butter. Stir vigorously until all of the butter has been incorporated. Mix in the chopped parsley and pour the entire sauce mixture over the cooked scallops and shrimp. Serve immediately alongside lemon wedges.