Creamy Garlic Butter Scallops & Shrimp
A rich, restaurant-style seafood dinner featuring golden-seared scallops and tender shrimp coated in a silky garlic-Parmesan cream sauce.
Recipe Overview
| Servings | Prep Time | Cook Time | Total Time | Difficulty |
| 4 servings | 10 mins | 20 mins | 30 mins | Intermediate |
Ingredients
Seafood & Seasonings
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1 lb (450 g) Large sea scallops, side muscle removed
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1 lb (450 g) Large shrimp, peeled and deveined
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1 tsp Italian seasoning
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½ tsp Paprika
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Salt & black pepper, to taste
Sauce & Aromatics
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2 tbsp Olive oil
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3 tbsp Butter (divided: 1 tbsp + 1 tbsp + 1 tbsp)
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4–5 cloves Garlic, minced
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1 cup Heavy cream
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½ cup Chicken or seafood broth
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½ cup Freshly grated Parmesan cheese
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½ tsp Dried thyme
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1 tbsp Fresh lemon juice
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2 tbsp Fresh parsley, chopped
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Optional: ¼ tsp Red pepper flakes
Step-by-Step Instructions
Pat the scallops and shrimp completely dry with paper towels. Season both sides with salt, black pepper, paprika, and Italian seasoning.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add scallops in a single layer without overcrowding and sear for 2–3 minutes per side until golden. Transfer to a plate.
Melt another 1 tbsp butter in the same skillet. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Transfer to the plate with scallops.
Lower heat to medium. Add remaining 1 tbsp butter and minced garlic; cook for 30–60 seconds until fragrant. Pour in broth, scraping up browned bits, then stir in heavy cream, dried thyme, and optional red pepper flakes. Simmer gently for 3–4 minutes.
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