Garlic Scallops And Shrimp Recipes

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GARLIC SCALLOPS AND SHRIMP



Garlic Scallops and Shrimp image

Make and share this Garlic Scallops and Shrimp recipe from Food.com.

Provided by Marie

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

6 large scallops
10 large shrimp, cleaned and deveined
flour (for dredging)
3 tablespoons olive oil
2 garlic cloves, chopped
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
salt and black pepper (to taste)

Steps:

  • Rinse the scallops under cold water and cut in half.
  • Season the scallops and shrimp with salt and pepper, then dust them with flour.
  • Heat the oil in a pan over a high heat and add the scallops and shrimp to the hot oil.
  • Reduce the heat to medium and cook for two minutes.
  • Turn the scallops and shrimp in the pan.
  • Add the garlic and basil and shake the pan to distribute the ingredients evenly.
  • Cook two minutes until golden.
  • Sprinkle the lemon juice over the mixture and toss to blend.

EASY GARLIC-LEMON SCALLOPS



Easy Garlic-Lemon Scallops image

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

Steps:

  • Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
  • Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

SAUTEED SCALLOPS & SHRIMP PASTA



Sauteed Scallops & Shrimp Pasta image

I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

Steps:

  • Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.

GARLIC SHRIMP AND SCALLOPS



Garlic Shrimp and Scallops image

This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. You can get both the Shrimp and Scallops from www.BigEasySeafood.com.

Provided by Sarah Close

Categories     Cajun

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
2 tablespoons garlic, slivered
1/2 teaspoon crushed red pepper flakes
1/2 lb large shrimp, peeled,deveined
1/2 lb bay scallop
1/2 teaspoon paprika
4 tablespoons chicken broth
1 teaspoon fresh lime juice
1/2 cup finely chopped fresh Italian parsley
salt and pepper

Steps:

  • In a large heavy skillet, heat the oil over medium heat.
  • Add the garlic and saute until it begins to brown.
  • Remove the garlic with a slotted spoon and set aside.
  • Add the pepper flakes to the skillet and increase the heat to medium high.
  • Add the garlic, shrimp, scallops, and paprika.
  • Saute for 1-2 minutes, stirring constantly.
  • Add the chicken broth and cook for 1 minute.
  • Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
  • Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
  • Pour the sauce over the shrimp and scallops and serve immediately.

Nutrition Facts : Calories 133.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 105.2, Sodium 226.6, Carbohydrate 4.2, Fiber 0.5, Sugar 0.2, Protein 21.9

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE



Shrimp and Scallops in Garlic Cream Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream
1 1/2 pounds (20/30 count) sea scallops
1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
1/2 cup grated Pecorino Romano

Steps:

  • In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

CREAMY TUSCAN SHRIMP AND SCALLOPS



Creamy Tuscan Shrimp and Scallops image

Provided by Amy @ The Blond Cook

Categories     Seafood

Time 20m

Number Of Ingredients 12

1/2 pound sea scallops
1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt (more or less, to taste)
1/4 teaspoon freshly cracked black pepper (more or less, to taste)
2 tablespoons olive oil
1 tablespoon freshly minced garlic
1 cup chicken broth
1 cup heavy cream
3/4 cup sun dried tomatoes in oil, drained and thinly sliced
3/4 cup shredded Parmesan cheese
1/4 teaspoon Italian seasoning
3 cups tightly packed fresh spinach

Steps:

  • Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
  • Heat olive oil in a large skillet over medium high heat. Cook scallops first - Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
  • Add more olive oil to the skillet if necessary and cook shrimp - Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
  • Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
  • Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
  • Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
  • Season with salt and pepper, if desired.
  • Return shrimp and scallops to skillet and serve topped with cream sauce.
  • Optional: serve over cooked pasta, if desired.

SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)



Seafood Pasta with Shrimp and Scallops (and Garlic!) image

A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!

Provided by Christina Conte

Categories     Main Courses

Time 30m

Number Of Ingredients 11

1 lb (454 g) scallops, fresh or thawed
Kosher salt
12 oz (340 g) good quality pasta
3 Tbsp extra virgin olive oil
8 large or 12 medium raw shrimp, fresh or frozen (and thawed) peeled, and deveined
3 or 4 cloves minced garlic
chopped Italian, flat leaf parsley
freshly ground black pepper
2 to 3 oz (57 g to 85 g) good quality butter
1/3 cup (80 ml) dry white wine (you can substitute seafood stock or broth if you'd like)
(lemon slices/wedges to serve)

Steps:

  • Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
  • Remove after 10 minutes and place on a rack to dry.
  • Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
  • Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
  • When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
  • Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
  • Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
  • Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
  • Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
  • Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!

Nutrition Facts : Calories 484 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 175 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

CREAMY GARLIC SCALLOPS



Creamy Garlic Scallops image

Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on your dinner table!

Provided by Karina

Categories     Dinner

Time 10m

Number Of Ingredients 9

2 tablespoons olive oil
1 1/4 pounds (600 grams) scallops
2 tablespoons unsalted butter, (divided)
4-5 large garlic cloves, (minced (or 1 1/2 tablespoons minced garlic))
Salt and fresh ground black pepper (to taste)
1/4 cup dry white wine (or broth (optional))
1 cup heavy cream ((light, full fat or thickened cream. For a lower fat option, use evaporated milk))
1 tablespoon lemon juice
1/4 cup chopped parsley

Steps:

  • If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
  • Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
  • Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
  • Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
  • Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
  • Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
  • Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Protein 18 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 570 mg, ServingSize 1 serving

GARLIC BUTTER SCALLOPS



Garlic Butter Scallops image

Cooked in 6 minutes, this Garlic Butter Scallops Recipe is the perfect quick dinner. Easy enough for a weeknight meal but fancy enough for entertaining guests! Make this healthy scallop recipe with just 7 simple ingredients.

Provided by Olivia Ribas

Categories     dinner     Main Course

Time 11m

Number Of Ingredients 7

1 lb fresh large scallops* (removed the side muscle)
Coarse salt and ground black pepper to taste
1 tbsp olive oil
4 tbsp butter (or ghee for Whole30 and paleo)
3 garlic cloves (minced)
1 tsp freshly chopped parsley
2 tbsp lemon juice

Steps:

  • Remove the scallops from the fridge about 30 minutes to 1 hour before cooking.
  • Place them on a paper towel-lined cutting board and pat them dry with paper towels.
  • Season well all sides of the scallops with coarse salt and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Let it heat up for about 2 minutes. When the skillet smokes just a bit, it's a sign that it's properly heated.
  • Add the scallops in a single layer. Please, don't over crowd the skillet and if it's necessary, work in batches.
  • Sear for 2-3 minutes on each side. They will be golden and cooked through. Remove from skillet and set it aside.
  • Add the butter, garlic, fresh parsley and lemon juice. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Enjoy immediately!

Nutrition Facts : ServingSize 1 /4, Calories 263 kcal, Carbohydrate 8 g, Protein 23 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 77 mg, Sodium 904 mg, UnsaturatedFat 7 g

SEARED SCALLOPS WITH GARLIC BUTTER



Seared Scallops with Garlic Butter image

These seared scallops are large sea scallops that are cooked until golden brown and caramelized, then finished off with a garlic butter sauce. A quick and easy dinner option that can be on the table in 20 minutes!

Provided by Sara Welch

Categories     Main

Time 15m

Number Of Ingredients 8

1 1/4 pounds sea scallops (preferably fresh dry packed scallops)
1 tablespoon olive oil
salt and pepper to taste
3 tablespoons butter
1 teaspoon minced garlic
2 teaspoons lemon juice
2 teaspoon chopped fresh herbs (plus more for garnish)
lemon wedges (for garnish)

Steps:

  • Pat the scallops dry on both sides with a paper towel. Season the scallops on both sides with salt and pepper.
  • Heat the oil in a heavy skillet over high heat until it's just smoking. Add the scallops in a single layer and cook for 2-3 minutes per side.
  • Remove the scallops from the pan. Melt the butter in the pan.
  • Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.
  • Return the scallops to the pan. Spoon the sauce over the top. Garnish with herbs and lemon wedges, then serve immediately.

Nutrition Facts : Calories 206 kcal, Carbohydrate 5 g, Protein 17 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 57 mg, Sodium 631 mg, Sugar 1 g, ServingSize 1 serving

HONEY GARLIC BUTTER SCALLOPS



Honey Garlic Butter Scallops image

Honey Garlic Butter Scallops get pan seared and then coated in the most amazing honey garlic butter sauce. This meal is so quick and easy that you will make it again and again!

Provided by Alyssa Rivers

Number Of Ingredients 7

½ cup honey
¼ cup soy sauce
3 cloves garlic (minced)
juice of one small lemon
1 Pound Large Scallops
2 Tablespoons butter
green onions (for garnish)

Steps:

  • In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the scallops and let marinate for 30 minutes.
  • In a medium sized skillet at the butter. Add the scallops and discard marinade. Season with salt and pepper. Turn the heat to medium high. Sear scallops for 3- 3½ minutes on each side until they are golden brown on each side. Add the reserved marinade to the skillet. Cook until the sauce starts to thicken and add scallops back in to coat. Garnish with green onions.

Nutrition Facts : Calories 153 kcal, Carbohydrate 29 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 690 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

SEARED SCALLOPS WITH GARLIC BASIL BUTTER



Seared Scallops with Garlic Basil Butter image

Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 10m

Yield Makes 4 servings, 3 large scallops each

Number Of Ingredients 8

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Steps:

  • Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
  • Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
  • While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
  • Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
  • Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE



Shrimp and Scallop Scampi with Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 pound linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
  • Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
  • Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
  • Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

SHRIMP AND SCALLOP SAUTé



Shrimp and Scallop Sauté image

Categories     Citrus     Garlic     Mushroom     Shellfish     Tomato     Sauté     Quick & Easy     Wheat/Gluten-Free     Scallop     Shrimp     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons olive oil
6 large garlic cloves, minced
1 pound mushrooms, sliced
2 tablespoons tomato paste
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 pound medium shrimp, peeled, deveined
1 bunch green onions, sliced
1 pound bay scallops
1/3 cup chopped fresh parsley

Steps:

  • Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

BAY SCALLOPS WITH GARLIC



Bay Scallops With Garlic image

Enjoy sweet, tender bay scallops sautéed with garlic and served with parsley and lemon. Serve these tasty scallops with rice or pasta.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 15m

Yield 4

Number Of Ingredients 9

1 1/2 pounds bay scallops
1/2 cup all-purpose flour
3 to 4 tablespoons extra-virgin olive oil
2 garlic cloves (minced)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Garnish: parsley (chopped)
Garnish: lemon wedges (for serving)
Hot cooked pasta or rice along with sautéed spinach or Swiss chard (for serving)

Steps:

  • Serve with hot cooked pasta or rice along with sautéed spinach or Swiss chard.

Nutrition Facts : Calories 442 kcal, Carbohydrate 44 g, Cholesterol 70 mg, Fiber 6 g, Protein 39 g, SaturatedFat 2 g, Sodium 1219 mg, Sugar 8 g, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 0 g

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  • Add butter to pan; reduce heat, and cook until butter melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.


LEMON GARLIC PASTA WITH SHRIMP AND SCALLOPS - WELL ...
2021-03-22 Sear scallops. While pasta is cooking, heat 4 Tbsp butter and 2 Tbsp oil over high heat in a large skillet. Season scallops and shrimp on both sides with salt and pepper. When …
From wellseasonedstudio.com
Ratings 8
Servings 6
Cuisine American, Italian
Category Dinner
  • Dry the scallops. Place sea scallops on a paper towel-lined plate to absorb any excess moisture. Place a second paper towel on top, pressing very gently on top of the scallops. Let sit for 10 minutes.
  • Cook pasta. Meanwhile, bring a large pot of water to a rapid boil, then season with Kosher salt. Cook pasta according to package directions till al dente. Reserve 1 cup of cooking liquid, then drain pasta.
  • Sear scallops. While pasta is cooking, heat 4 Tbsp butter and 2 Tbsp oil over high heat in a large skillet. Season scallops and shrimp on both sides with salt and pepper. When hot, add scallops to the pan and cook, undisturbed, for 1-2 minutes, just until a golden brown crust has formed. Flip scallops, then cook an additional 1 minute. Remove to a tray.
  • Cook shrimp. Turn the heat down to medium-high, then add shrimp to the pan. Cook about 1-2 minutes per side, just until shrimp are opaque. Transfer to tray with scallops.


SHRIMP AND SCALLOPS IN A LEMON BUTTER SAUCE | FOR THE LOVE ...
2008-09-05 Seafood sounded good and easy so I decided to make shrimp and scallops. I marinated them in garlic, lemon zest, olive oil and basil for 2-3 hours. Then I sauteed them in a lemon butter sauce. My kids gobbled them up and asked for seconds. I loved that it tasted fantastic, was simple to make and very easy to clean up. Fresh, large scallops (as many as …
From fortheloveofcooking.net
Reviews 42
Estimated Reading Time 1 min


GARLIC AND BUTTER GRILLED SCALLOPS & SHRIMP - THE COOKIN ...
2017-09-18 Rinse scallops/shrimp and thaw if frozen. In a skillet, melt the butter over medium heat. Add in the garlic and allow to cook for 1 minute. Add in the scallop/shrimps to the skillet and cook about 3-4 minutes, or until slightly golden brown. Remove from heat and serve!
From thecookinchicks.com
3.6/5 (102)
Total Time 15 mins
Servings 4
Calories 190 per serving


BAKED SHRIMP AND SCALLOPS RECIPES
2017-05-05 · Heat butter in a sauté pan on medium heat. Add scallions, basil, parsley, and garlic. Cook five to six minutes. Add scallops and shrimp, and cook just until warm. Place scallops, shrimp, and garlic herb mixture into an ovenproof baking dish or 4 small au gratin dishes. Add wine if desired, top with bread crumbs, and dot with butter.
From tfrecipes.com


SCALLOPS AND SHRIMP RECIPES GARLIC - ALL INFORMATION ABOUT ...
Garlic Shrimp and Scallops Recipe - Food.com tip www.food.com. DIRECTIONS In a large heavy skillet, heat the oil over medium heat. Add the garlic and saute until it begins to brown. Remove the garlic with a slotted spoon and set aside. Add the pepper flakes to the skillet and increase the heat to medium high. Add the garlic, shrimp, scallops, and paprika. . Saute for …
From therecipes.info


20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
2021-10-18 fettuccine with shrimp, scallops, and white cream sauce. Credit: Deb C. View Recipe. this link opens in a new tab. This simple seafood Alfredo is lower in calories and fat than most. You can add a little cornstarch slurry (equal parts cornstarch and water) to the sauce if you prefer a thicker consistency.
From allrecipes.com


LEMON GARLIC BUTTER BAKED SCALLOPS AND SHRIMP # ...
2021-02-19 In a medium bowl, add the garlic to the lemon juice and set aside for a few minutes. Add in the melted butter along with a generous pinch of lemon zest, salt and cayenne. In a small bowl, mix together the panko, Parmesan and olive oil. Add the scallops and shrimp to the butter bowl. Stir to coat.
From foodlustpeoplelove.com


GARLIC SHRIMP AND SCALLOPS RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Garlic Shrimp And Scallops Recipe are provided here for you to discover and enjoy ... Healthy Shrimp And Noodle Recipes Are Lenny And Larry Cookies Healthy Super Healthy Cookie Recipe Easy Recipes. Easy Cheese Crisps Keto Snack Easy Chicken Wok Recipes Easy To Make Biscuit Recipe Perforations Digestives Recipe Easy …
From recipeshappy.com


GARLIC SCALLOPS AND SHRIMP - ALL INFORMATION ABOUT HEALTHY ...
Garlic Shrimp and Scallops Recipe - Food.com hot www.food.com. Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring constantly. Add the chicken broth and cook for 1 minute. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. Add the lime juice, parsley, and salt and pepper to taste to the pan and just …
From therecipes.info


SIMPLE FRIED SCALLOP RECIPE - ALL INFORMATION ABOUT ...
The Best Easy Lemon Garlic Butter Pan Fried Scallops Recipe tip sweetcsdesigns.com. The Best Pan Seared Scallops with Garlic and Lemon Recipe is the secret to perfect pan seared scallops in a lemon garlic butter sauce, bursting with lemon and garlic butter flavor for a fancy seafood restaurant quality scallop dinner in under 15 minutes - from fridge to plate!
From therecipes.info


GARLIC SCALLOPS AND SHRIMP RECIPES
Shrimp or Scallops in Garlic Butter Recipe Food.com. 9 hours ago Food.com Get All . In a large skillet, heat butter over medium high heat. When butter begins to foam, add the garlic paste and shallot and saute for a minute or two, to soften a bit. Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink. For the scallops, saute 3-5 minutes, …
From tfrecipes.com


TOP 20 DINNER RECIPES WITH GARLIC, LEMON, SHRIMP & SCALLOP ...
browse 27 dinner recipes with garlic, lemon, shrimp & scallop collected from the top recipe websites in the world. SuperCook English. العربية български čeština Deutsch español English suomi français Italiano עברית 日本語 Nederlands polski Português română русский srpski svenska Türkçe 中文 dinner recipes with garlic and lemon and shrimp and scallop. 27 ...
From supercook.com


GARLIC SHRIMP AND SCALLOPS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Garlic Shrimp And Scallops are provided here for you to discover and enjoy ... Healthy Shrimp And Noodle Recipes Are Lenny And Larry Cookies Healthy Super Healthy Cookie Recipe Easy Recipes. Easy Cheese Crisps Keto Snack Easy Chicken Wok Recipes Easy To Make Biscuit Recipe Perforations Digestives Recipe Easy …
From recipeshappy.com


SIMPLE BAKED CHEESY SCALLOPS RECIPE - FOOD HOUSE
This cheesy lasagna recipe is filled with crab, shrimp, scallops, cheese, and so much more. I love how easy it is to combine everything into one easy dish that is just perfect for weeknight dinners. Saute green onions and garlic in a skillet, then stir in the broth and clam juice and bring everything to a boil. 10 Best Baked Scallops Cheese Garlic Recipes. Email. In a medium …
From foodhouse.cc


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