SHRIMP & SCALLOPS WITH LEMON BUTTER SAUCE

Have you ever wondered how to elevate your home cooking game with restaurant-quality seafood? If you’re craving a luxurious, flavorful dish that’s easy to make and sure to impress, look no further than Shrimp & Scallops with Lemon Butter Sauce! This elegant meal combines juicy shrimp, tender scallops, and a luscious lemon butter sauce that’s a guaranteed showstopper.

The best part? Despite its gourmet flair, this recipe is surprisingly simple. You don’t need a culinary degree—just fresh ingredients and a little love! Read on to learn everything you need to make this recipe a success, from the ingredients to expert tips and creative variations.

Ingredients

Here’s what you’ll need for your Shrimp & Scallops with Lemon Butter Sauce:

• 1 lb large shrimp, peeled and deveined

• 1 lb sea scallops, patted dry

• 4 tbsp unsalted butter

• 2 tbsp olive oil

• 3 garlic cloves, minced

• ½ cup dry white wine (like Sauvignon Blanc)

• ¼ cup fresh lemon juice

• 1 tsp lemon zest

• ¼ cup chopped fresh parsley

• Salt and pepper, to taste

• Lemon slices, for garnish

Step-by-Step

Step 1: Prep the Seafood

Pat the shrimp and scallops dry with paper towels. Season generously with salt and pepper.

Step 2: Sear the Scallops

In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes per side until golden brown and cooked through. Remove and set aside.

Step 3: Cook the Shrimp

In the same skillet, add another tablespoon of olive oil and 1 tbsp butter. Cook the shrimp for about 1-2 minutes per side until pink and opaque. Remove and set aside.

Step 4: Make the Lemon Butter Sauce

Add minced garlic to the skillet and sauté until fragrant (about 30 seconds). Deglaze the pan with white wine, scraping up any flavorful bits.

Step 5: Finish the Sauce

Add lemon juice and lemon zest, and let it simmer for 2 minutes. Whisk in the remaining 2 tbsp of butter until emulsified. Stir in chopped parsley.

Step 6: Combine and Serve

Return the shrimp and scallops to the skillet, gently coating them in the lemon butter sauce. Serve hot, garnished with lemon slices and extra parsley!

Variations

• Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.

• Herb-Infused: Try fresh dill or tarragon for a more aromatic flavor.

• Creamy Option: Add a splash of heavy cream to the sauce for a luxurious, creamy finish.

• Citrus Upgrade: Use lime juice or orange zest for a different citrus profile.

COOKING Note

• Seafood freshness: Use the freshest seafood you can find for the best flavor.

• Pat dry: Moisture prevents a good sear—always pat dry your shrimp and scallops!

• Pan temperature: Make sure the skillet is hot before adding the scallops and shrimp to get that perfect sear.

Serving Suggestions

This dish shines on its own but can be elevated even more:

• Serve over angel hair pasta or creamy risotto to soak up the luscious sauce.

• Pair with a fresh green salad for a light, balanced meal.

• Add crusty bread to mop up every drop of that lemony goodness!

Storing Tips for the Recipe

To keep your leftovers tasting fresh:

• Store cooled shrimp and scallops in an airtight container in the refrigerator for up to 2 days.

• Reheat gently on the stovetop to avoid overcooking the seafood.

• For prepping ahead, make the lemon butter sauce separately and store it in the fridge—reheat and add freshly cooked seafood for maximum freshness.

Timing

Prep Time:

10 minutes

Cooking Time:

15 minutes

Total Time:

25 minutes

Yield:

4 servings

Nutritional Information (Per Serving)

Calories: 300

Protein: 28g

Sodium: 500mg

Healthier Alternatives for the Recipe

Want to keep this dish light and nutritious? Here are some easy swaps:

• Butter: Use a smaller amount of butter or substitute with olive oil to reduce saturated fat.

• Sodium: Choose low-sodium broth instead of wine for a lower sodium profile.

• Carbs: Serve over zucchini noodles or cauliflower rice for a low-carb meal.

• Dairy-Free: Use vegan butter alternatives for a dairy-free twist.

Common Mistakes to Avoid

1. Overcooking seafood: Shrimp and scallops cook quickly—keep an eye on them to avoid rubbery texture!

2. Not drying seafood: Skipping this step can make it hard to get that beautiful golden crust.

3. Sauce separation: Whisk the butter into the sauce off the heat to keep it silky and emulsified.

Conclusion

This Shrimp & Scallops with Lemon Butter Sauce recipe is the ultimate combination of elegance and ease! With vibrant flavors, tender seafood, and a zesty sauce, it’s sure to be your next dinner favorite. Give it a try, and don’t forget to share your creation with us—tag us in your photos and let us know how it turned out!

Frequently Asked Questions (FAQs)

Q1: Can I use frozen shrimp and scallops?
A1: Yes! Thaw them fully in the fridge and pat them dry for the best results.

Q2: What if I don’t have white wine?
A2: Substitute with seafood broth or chicken broth for a similar depth of flavor.

Q3: How do I know when scallops are cooked?
A3: They’re done when they’re opaque and slightly firm to the touch—about 2-3 minutes per side.

Q4: Can I make this ahead of time?
A4: You can prep the sauce ahead, but for best texture, cook the seafood just before serving.

SHRIMP & SCALLOPS WITH LEMON BUTTER SAUCE: A Delectable Seafood Delight

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• Author: Caroline Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A restaurant-quality dish made at home with fresh shrimp, sweet scallops, and a bright, buttery lemon sauce!

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Ingredients

Scale 1x2x3x

1 lb large shrimp, peeled and deveined

1 lb sea scallops, patted dry

4 tbsp unsalted butter

2 tbsp olive oil

3 garlic cloves, minced

½ cup dry white wine

¼ cup fresh lemon juice

1 tsp lemon zest

¼ cup chopped fresh parsley

Salt and pepper, to taste

Lemon slices, for garnish

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Instructions

1. Pat the shrimp and scallops dry and season with salt and pepper.

2. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter. Sear the scallops for 2-3 minutes per side. Remove and set aside.

3. In the same skillet, add 1 tbsp olive oil and 1 tbsp butter. Cook the shrimp for 1-2 minutes per side. Remove and set aside.

4. Add minced garlic to the skillet and sauté for 30 seconds.

5. Deglaze the pan with white wine, then add lemon juice and zest. Let it simmer for 2 minutes.

6. Whisk in the remaining butter and stir in chopped parsley.

7. Return the shrimp and scallops to the skillet, coat with the sauce, and serve hot with lemon slices.

Notes

Make sure your pan is hot enough for the perfect sear.

Use fresh seafood for the best flavor.

Adjust lemon and wine to taste.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Seafood
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 0g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 28g
• Cholesterol: 120mg

Keywords: shrimp and scallops with lemon butter sauce, seafood dinner, lemon butter sauce recipe