Shrimp and Scallop Scampi

Indulge in the luxurious flavors of Shrimp and Scallop Scampi, a seafood lover's dream that combines tender shrimp and succulent sea scallops in a vibrant, garlicky white wine butter sauce. This restaurant-quality dish is surprisingly easy to prepare, taking just 30 minutes from start to finish. Bright notes of freshly squeezed lemon juice and zest elevate the rich, buttery sauce, while a hint of red pepper flakes adds a subtle kick. Perfectly pan-seared seafood is the star, complemented by a burst of fresh parsley. Serve it over al dente linguine or with crusty bread to soak up every drop of that luscious sauce for a meal that feels like a special occasion any night of the week.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 12 pieces sea scallops
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 0.5 cups dry white wine
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 0.25 teaspoons red pepper flakes
• 2 tablespoons parsley, chopped
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 0 cooked linguine or crusty bread (optional, for serving)

Directions

Step 1

Pat the shrimp and scallops dry with paper towels. Season both lightly with salt and black pepper.

Step 2

Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Add the scallops to the skillet in a single layer, ensuring they are not crowded. Cook for 2-3 minutes per side until golden and cooked through. Remove from the skillet and set aside.

Step 4

In the same skillet, add another 1 tablespoon of butter and the remaining 1 tablespoon of olive oil. Add the shrimp and sauté for 1-2 minutes on each side until pink and opaque. Remove from the skillet and set aside with the scallops.

Step 5

Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.

Step 6

Pour in the white wine and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer the mixture for 2-3 minutes to reduce slightly.

Step 7

Stir in the lemon zest, red pepper flakes, and remaining 1 tablespoon of butter. Allow the sauce to melt and combine.

Step 8

Return the cooked shrimp and scallops to the skillet, tossing them gently to coat in the sauce. Cook for an additional 1-2 minutes to warm through.

Step 9

Remove the skillet from the heat and sprinkle the dish with chopped parsley.

Step 10

Serve immediately over cooked linguine or alongside crusty bread to soak up the delicious sauce.

Nutrition Facts

Serving size	(938.6g)

Amount per serving	% Daily Value*
Calories	1586.8

Total Fat 81.1g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 611.8mg	0%
Sodium 3802.5mg	0%
Total Carbohydrate 74.1g	0%
Dietary Fiber 3.4g	0%
Total Sugars 3.2g
Protein 127.0g	0%

Vitamin D 0IU	0%
Calcium 253.9mg	0%
Iron 4.6mg	0%
Potassium 1970.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 33.1%

Carbs: 19.3%