Shrimp and Scallop Stroganoff
Elevate your weeknight dinner game with this luxurious Shrimp and Scallop Stroganoff, a seafood twist on the classic comfort food. Juicy shrimp and golden-seared scallops are nestled in a rich, creamy sauce infused with garlic, onions, and earthy cremini mushrooms. A touch of dry white wine adds brightness, while sour cream and Dijon mustard bring tangy depth to this velvety stroganoff. Served over tender egg noodles and garnished with fresh parsley, this elegant dish is surprisingly easy to prepare in under 40 minutes, making it perfect for both special occasions and effortless indulgence. Discover how this seafood stroganoff transforms simple ingredients into a restaurant-quality meal in the comfort of your home!
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Ingredients
- 12 pieces large shrimp, peeled and deveined
- 12 pieces sea scallops, cleaned
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 0.5 cup dry white wine
- 2 tablespoons all-purpose flour
- 1.5 cups chicken or seafood stock
- 0.75 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 12 ounces egg noodles, cooked according to package instructions
Directions
Step 1
Season the shrimp and scallops with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Step 2
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side until just opaque. Remove shrimp and set aside.
Step 3
In the same skillet, add 1 tablespoon of butter and 1 tablespoon of olive oil. Sear the scallops for 2 minutes on each side until golden brown. Remove scallops and set aside with the shrimp.
Step 4
Reduce heat to medium. Add the remaining butter and olive oil to the skillet, then add the chopped onion and sauté until softened and translucent, about 4-5 minutes.
Step 5
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and become tender.
Step 6
Deglaze the skillet with the white wine, scraping any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Step 7
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Step 8
Slowly pour in the chicken or seafood stock, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes until it thickens slightly.
Step 9
Lower the heat to medium-low and stir in the sour cream, Dijon mustard, paprika, and remaining salt and pepper. Mix thoroughly to create a smooth sauce.
Step 10
Return the cooked shrimp and scallops to the skillet, gently tossing them in the sauce to coat. Cook for 2-3 minutes to heat through.
Step 11
Sprinkle chopped parsley over the stroganoff and adjust seasoning if needed.
Step 12
Serve the shrimp and scallop stroganoff over warm egg noodles. Garnish with additional parsley if desired. Enjoy!
Nutrition Facts
| Serving size | (1805.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2017.2 |
| Total Fat 113.4g | 0% |
| Saturated Fat 50.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 424.7mg | 0% |
| Sodium 4795.0mg | 0% |
| Total Carbohydrate 145.7g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 24.6g | |
| Protein 95.9g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 395.9mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 2535.0mg | 0% |
Source of Calories