Shrimp and Scallops Seafood Delight
Alright, let’s talk about the kind of dinner that makes you look like you have your life together, even when you secretly Googled “how long to boil water” five minutes before guests arrived. This Shrimp and Scallops Seafood Delight is exactly that: a dish that whispers “I’m fancy” but screams “I only spent 20 minutes on this, and half of that was finding the right pan.” It’s bursting with flavor, ridiculously quick to make, and has that perfect balance of sweet, savory, and just enough tang to make your taste buds do a happy dance. If you’re looking for something impressive without the actual effort, this is your new best friend. Seriously, it’s so good, you might even consider sharing.
One time, I was attempting to make this for a “romantic” dinner (his idea, not mine, because romance usually involves takeout and sweatpants over here). I had everything prepped, the pan was sizzling, and I was feeling like a culinary goddess. Then, my husband, bless his chaotic heart, decided to “help” by stirring the shrimp while I was adding the sauce. He picked up a spatula, gave it a mighty stir, and sent half a dozen perfectly seared scallops flying onto the kitchen floor. Our dog thought it was the best day of his life. I just stood there, spatula in hand, staring at the floor, contemplating whether to cry or just declare it “dog’s appetizer.” We still ate the rest of it, albeit with a bit more floor-gazing from the dog and a lot more side-eye from me. Lesson learned: my kitchen, my chaos.
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Why You’ll Love This Shrimp and Scallops Seafood Delight
- It makes you look like a gourmet chef without actually needing any gourmet chef skills. It’s basically culinary cosplay.
- Shrimp and scallops cook faster than my kids can decide what they want for breakfast. Seriously, we’re talking minutes.
- Less time actively cooking means more time doing important things, like scrolling through dog videos or hiding from chores.
- The flavor profile is so good, it might just convince your pickiest eater that seafood isn’t “icky.” (No guarantees, but a girl can dream!)
- It’s surprisingly versatile. Forgot an ingredient? No problem, just improvise and call it “rustic.”
Time-Saving Hacks
- The Pre-Chopped Pantry: Don’t feel bad about buying pre-minced garlic or frozen shrimp/scallops. Life’s too short for endless chopping and defrosting. Your secret is safe with me.
- The One-Pan Wonder (Almost): Cook your shrimp and scallops in the same pan, just in batches. Wipe it down with a paper towel between each if you’re feeling fancy, or just embrace the glorious pan drippings for extra flavor. Less washing, more living.
- Mise en Place (ish): Have everything roughly chopped and ready to go. “Roughly” is the key word here. We’re not aiming for perfection, just progress.
Serving Ideas
- Pair with a crisp white wine if your day was particularly “spirited” (aka, the kids drove you bonkers). Or a sparkling water if you’re trying to fool yourself into thinking it’s a healthy weeknight.
- Serve over a bed of fluffy rice or quinoa. It’s simple, it’s elegant, and it soaks up all that delicious sauce. Win-win-win.
- A quick side salad made from a bagged salad mix totally counts. Don’t let anyone tell you otherwise.
- Honestly, sometimes I just eat it straight out of the pan with a fork while leaning over the sink. It’s called efficiency.
What to Serve It With
This Shrimp and Scallops Seafood Delight sings when served with something simple to soak up its amazing sauce. Think fluffy white rice, brown rice, or even a quinoa blend if you’re feeling extra virtuous. A side of lightly steamed asparagus or green beans makes it feel like a complete meal, and a crusty baguette is always a good idea for mopping up every last drop of deliciousness.
Tips & Mistakes
First rule of seafood club: do NOT overcook it. Rubbery shrimp and chewy scallops are a sad, sad sight. Aim for just opaque. Second rule: get your pan screaming hot before anything touches it. This is how you get that beautiful sear, not a sad steam. And for the love of all that is holy, don’t crowd the pan! Cook in batches if you have to, even if it means an extra minute or two. My biggest mistake? Forgetting to thaw the seafood until 5 PM and then frantically trying to speed-thaw under cold water. It works, but the stress levels are not ideal.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
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Shrimp and Scallops Seafood Delight
Ingredients
Main Ingredients
- 1.2 lb large shrimp, peeled and deveined choose fresh or frozen
- 1 lb scallops, cleaned preferably dry-packed
- 3 tbsp olive oil for sautéing and flavor
- 4 cloves garlic, minced fresh garlic enhances the taste
- 0.5 cup white wine adds depth of flavor
- 1 tsp lemon zest for a refreshing touch
- 2 tbsp fresh parsley, chopped substitute with basil if preferred
- 0.25 tsp red pepper flakes or to taste for heat
- 0.5 tsp salt adjust as needed
- 0.25 tsp black pepper freshly ground is best
Instructions
Preparation Steps
- In a large skillet, heat the olive oil over medium heat.
- Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
- Increase heat to medium-high and add the shrimp and scallops. Cook until shrimp turn pink and scallops are opaque, about 5-7 minutes.
- Pour in the white wine, lemon zest, salt, and black pepper. Stir well to combine.
- Cook for an additional 2-3 minutes until the sauce reduces slightly.
- Remove from heat and stir in fresh parsley before serving.