You’re about to embark on a culinary adventure that transforms your kitchen into a gourmet haven. These 19 scallop and shrimp recipes are perfect for impressing guests or treating yourself to restaurant-quality meals at home. From quick seared delights to elegant baked creations, get ready to discover dishes that will make every bite feel like a celebration.
Lemon Garlic Butter Scallop and Shrimp
Overwhelmed by boring weeknight dinners? This lemon garlic butter scallop and shrimp combo is your fast-track to restaurant-quality flavor. Grab your skillet—it’s time to sear, sizzle, and serve.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large sea scallops, patted completely dry with paper towels
– 1 lb large raw shrimp, peeled and deveined
– 4 tbsp unsalted European-style butter, cut into cubes
– 3 cloves fresh garlic, finely minced
– 1 large lemon, zested and juiced
– 2 tbsp rich extra virgin olive oil
– ¼ cup dry white wine (like Sauvignon Blanc)
– ¼ cup finely chopped fresh parsley
– ½ tsp kosher salt
– ¼ tsp freshly cracked black pepper
Instructions
1. Pat 1 lb of large sea scallops completely dry with paper towels to ensure a perfect sear.
2. Season the scallops and 1 lb of raw shrimp evenly with ½ tsp kosher salt and ¼ tsp freshly cracked black pepper.
3. Heat 2 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the scallops to the hot skillet in a single layer, leaving space between them.
5. Sear the scallops without moving them for 2–3 minutes until a deep golden crust forms on the bottom.
6. Flip each scallop carefully with tongs and cook for 1 more minute until just opaque, then transfer to a plate.
7. Add the seasoned shrimp to the same skillet in a single layer.
8. Cook the shrimp for 1–2 minutes per side until pink and curled, then transfer to the plate with the scallops.
9. Reduce the heat to medium and add 3 cloves of finely minced fresh garlic to the skillet.
10. Sauté the garlic for 30 seconds until fragrant but not browned.
11. Pour in ¼ cup of dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
12. Let the wine simmer for 1 minute to reduce slightly.
13. Whisk in 4 tbsp of cubed unsalted European-style butter until melted and the sauce is slightly thickened.
14. Stir in the zest and juice of 1 large lemon.
15. Return the cooked scallops and shrimp to the skillet, gently tossing to coat in the sauce.
16. Sprinkle with ¼ cup of finely chopped fresh parsley and remove from heat.
17. Serve immediately while hot.
What a showstopper! The scallops boast a caramelized crust giving way to a tender, sweet interior, while the shrimp are plump and juicy. The lemon-garlic butter sauce is bright, rich, and clings to every bite—drizzle it over a bed of creamy risotto or twirl it with angel hair pasta for the ultimate upgrade.
Creamy Tuscan Scallop and Shrimp Pasta
Unlock restaurant-worthy seafood pasta in under 30 minutes. This creamy Tuscan-inspired dish combines plump sea scallops and juicy shrimp with sun-dried tomatoes and spinach in a garlicky parmesan cream sauce. It’s the ultimate weeknight luxury that feels like a vacation on a plate.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 12 ounces dried fettuccine pasta
- 1 pound large sea scallops, patted completely dry with paper towels
- 1 pound large raw shrimp, peeled and deveined
- 2 tablespoons rich extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 6 cloves fresh garlic, finely minced
- 1 cup heavy whipping cream
- 1 cup freshly grated parmesan cheese
- 1 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 3 cups fresh baby spinach leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon crushed red pepper flakes
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the dried fettuccine pasta and cook according to package directions until al dente, about 10-12 minutes. Tip: Reserve 1 cup of the starchy pasta water before draining.
- While pasta cooks, pat the sea scallops completely dry with paper towels to ensure a perfect sear.
- Season the dry scallops and raw shrimp evenly with kosher salt and freshly cracked black pepper.
- Heat the rich extra virgin olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat until shimmering.
- Add the seasoned scallops to the hot skillet, making sure they are not touching.
- Sear the scallops for 2-3 minutes per side until they develop a deep golden-brown crust and are just opaque in the center. Remove and set aside.
- Add the seasoned shrimp to the same skillet and cook for 1-2 minutes per side until pink and curled. Remove and set aside with the scallops.
- Reduce heat to medium and add the remaining 2 tablespoons of unsalted butter to the skillet.
- Add the finely minced fresh garlic and crushed red pepper flakes, sautéing for 30-60 seconds until fragrant but not browned.
- Pour in the heavy whipping cream, stirring to combine, and bring to a gentle simmer.
- Whisk in the freshly grated parmesan cheese until the sauce is smooth and slightly thickened, about 2-3 minutes.
- Stir in the drained, thinly sliced sun-dried tomatoes and fresh baby spinach leaves, cooking just until the spinach wilts, about 1 minute.
- Add the drained al dente pasta to the skillet with the sauce. Tip: Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce to a creamy consistency.
- Gently fold the seared scallops and cooked shrimp back into the pasta and sauce to warm through, about 1 minute.
- Divide the pasta among bowls and garnish with fresh basil leaves.
A silky, garlic-infused cream sauce clings to every strand of pasta, while the seared scallops offer a caramelized contrast to the tender shrimp. The sun-dried tomatoes add a sweet-tart punch, and the wilted spinach brings a fresh balance. For a showstopping presentation, serve it family-style in a large, shallow bowl with extra parmesan and a drizzle of your best olive oil on the table.
Spicy Cajun Scallop and Shrimp Skewers
Let’s fire up the grill and get these skewers sizzling. This spicy Cajun combo brings bold heat and sweet seafood to your backyard bash—perfect for a quick, impressive cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 lb large wild-caught shrimp, peeled and deveined
- 1 lb fresh sea scallops, patted dry
- 2 tbsp bold Cajun seasoning blend
- 2 tbsp rich extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 cloves aromatic garlic, minced
- 1 tsp smoked paprika
- ½ tsp coarse sea salt
- Wooden skewers, soaked in water for 30 minutes
- Fresh parsley, chopped for garnish
Instructions
- Preheat your grill to a high heat of 400°F.
- In a large bowl, combine the bold Cajun seasoning, rich extra virgin olive oil, freshly squeezed lemon juice, minced aromatic garlic, smoked paprika, and coarse sea salt.
- Add the peeled and deveined wild-caught shrimp and patted-dry fresh sea scallops to the bowl.
- Toss everything gently until the seafood is evenly coated with the marinade.
- Thread the shrimp and scallops alternately onto the soaked wooden skewers. Tip: Leave a small space between pieces for even cooking.
- Place the skewers on the preheated grill.
- Cook for 4–5 minutes per side, until the shrimp turn pink and opaque and the scallops develop a golden-brown sear. Tip: Avoid moving the skewers too much to get a good char.
- Remove the skewers from the grill and let them rest for 2 minutes. Tip: This allows the juices to redistribute, keeping the seafood tender.
- Sprinkle with chopped fresh parsley for garnish.
Vibrant and juicy, these skewers deliver a smoky char outside with a tender, succulent bite inside. The Cajun spice packs a warm, aromatic punch that’s balanced by the sweet seafood. Serve them over a bed of creamy grits or with a crisp green salad for a complete meal that’s sure to impress.
Herb-Infused Scallop and Shrimp Risotto
Kick off your weekend with this creamy, seafood-packed risotto that’s easier than you think. Grab your biggest skillet and let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb large, fresh sea scallops, patted dry
– 1 lb wild-caught medium shrimp, peeled and deveined
– 5 cups low-sodium chicken broth, kept warm
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 1 medium yellow onion, finely diced
– 4 cloves garlic, minced
– ½ cup freshly grated Parmesan cheese
– ¼ cup rich extra virgin olive oil
– 3 tbsp unsalted butter, divided
– 2 tbsp fresh lemon juice
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
Instructions
1. Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tablespoons of rich extra virgin olive oil and 1 tablespoon of unsalted butter.
2. Add 1 medium yellow onion, finely diced, and cook for 5–7 minutes until translucent and soft, stirring occasionally.
3. Stir in 4 cloves of garlic, minced, and cook for 1 minute until fragrant.
4. Add 1 ½ cups Arborio rice to the skillet. Toast the rice for 2–3 minutes, stirring constantly, until the edges turn slightly translucent. Tip: Toasting the rice helps it absorb liquid better for a creamier finish.
5. Pour in ½ cup dry white wine. Cook, stirring, until the wine is fully absorbed, about 2 minutes.
6. Begin adding 5 cups of warm, low-sodium chicken broth, one ladleful at a time. Stir continuously and wait until each addition is nearly absorbed before adding the next. This process should take about 20–25 minutes total.
7. While the risotto cooks, pat 1 lb of large, fresh sea scallops dry with paper towels. Season both sides with ½ teaspoon of kosher salt and ¼ teaspoon of freshly cracked black pepper.
8. In a separate skillet, heat the remaining 2 tablespoons of rich extra virgin olive oil over medium-high heat. Add the scallops and sear for 2–3 minutes per side until golden brown and just cooked through. Remove and set aside.
9. In the same skillet, add 1 lb of wild-caught medium shrimp. Cook for 2–3 minutes per side until pink and opaque. Remove and set aside with the scallops.
10. Once the risotto is creamy and the rice is al dente (tender with a slight bite), remove it from the heat. Stir in ½ cup of freshly grated Parmesan cheese, the remaining 2 tablespoons of unsalted butter, 2 tablespoons of fresh lemon juice, and 1 tablespoon of fresh thyme leaves. Tip: Removing from heat before adding cheese prevents it from becoming grainy.
11. Gently fold in the seared scallops and cooked shrimp. Season with the remaining ½ teaspoon of kosher salt and ¼ teaspoon of freshly cracked black pepper. Tip: Fold gently to keep the seafood intact and tender.
12. Let the risotto rest for 2 minutes off the heat to allow the flavors to meld.
Create a stunning presentation by serving it immediately in shallow bowls. Creamy, al dente rice hugs each sweet scallop and juicy shrimp, with bright lemon and earthy thyme cutting through the richness. For a restaurant-worthy touch, garnish with extra thyme sprigs and a drizzle of olive oil.
Asian-Inspired Scallop and Shrimp Stir Fry
Sizzle up your weeknight dinner game with this lightning-fast stir fry. Toss plump sea scallops and juicy shrimp with crisp veggies in a glossy, umami-packed sauce. Serve over fluffy jasmine rice for a restaurant-quality meal in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large sea scallops, patted completely dry
– 1 lb large raw shrimp, peeled and deveined
– 3 tbsp toasted sesame oil, divided
– 4 cloves garlic, finely minced
– 1 tbsp fresh ginger, finely grated
– 1 red bell pepper, thinly sliced into strips
– 1 cup sugar snap peas, ends trimmed
– 1/4 cup low-sodium soy sauce
– 2 tbsp oyster sauce
– 1 tbsp honey
– 1 tsp cornstarch
– 1/4 cup cold water
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
– Cooked jasmine rice, for serving
Instructions
1. Pat the 1 lb of large sea scallops and 1 lb of large raw shrimp completely dry with paper towels. Tip: This ensures a perfect sear instead of steaming.
2. Heat 2 tbsp of toasted sesame oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the scallops and shrimp in a single layer. Sear without moving for 90 seconds per side, until golden brown and just opaque.
4. Transfer the seafood to a clean plate using a slotted spoon.
5. Reduce heat to medium-high. Add the remaining 1 tbsp of toasted sesame oil to the same wok.
6. Add the 4 cloves of finely minced garlic and 1 tbsp of finely grated fresh ginger. Stir-fry for 30 seconds until fragrant.
7. Add the thinly sliced red bell pepper and 1 cup of trimmed sugar snap peas. Stir-fry for 2-3 minutes until crisp-tender.
8. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup cold water until smooth.
9. Pour the sauce mixture into the wok with the vegetables. Tip: Whisk the cornstarch slurry right before adding to prevent clumping.
10. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy.
11. Return the seared scallops and shrimp to the wok. Gently toss to coat in the sauce and heat through for 1 minute.
12. Remove from heat. Stir in the thinly sliced green onions. Tip: Adding green onions off the heat preserves their fresh crunch.
13. Sprinkle with 1 tbsp toasted sesame seeds.
14. Serve immediately over cooked jasmine rice.
All at once, you get the sweet caramelization from the perfectly seared seafood, the snappy texture of the veggies, and that addictive savory-sweet sauce clinging to every bite. Arrange it over a bed of rice for the ultimate scoop, or serve it straight from the wok for a family-style feast that disappears fast.
Saffron-Seasoned Scallop and Shrimp Paella
Ready to ditch boring dinners? This saffron-seasoned scallop and shrimp paella brings Spanish coastal vibes to your kitchen in under an hour. Grab your skillet—we’re making magic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1/4 cup rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 1/2 cups bomba rice
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon saffron threads, crushed
– 4 cups seafood stock, warmed
– 1/2 cup dry white wine
– 12 large wild-caught shrimp, peeled and deveined
– 12 sea scallops, patted dry
– 1/2 cup frozen peas
– 1 lemon, cut into wedges
– 2 tablespoons fresh parsley, chopped
– Kosher salt to taste
Instructions
1. Heat 1/4 cup rich extra virgin olive oil in a large paella pan or skillet over medium-high heat until shimmering.
2. Add 1 large yellow onion, finely diced, and sauté for 5 minutes until translucent and fragrant.
3. Stir in 4 cloves garlic, minced, and 1 red bell pepper, thinly sliced, cooking for 3 more minutes until softened.
4. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan—this adds depth of flavor.
5. Mix in 1 1/2 cups bomba rice, 1/2 teaspoon smoked paprika, and 1/4 teaspoon saffron threads, crushed, toasting for 2 minutes until aromatic.
6. Gradually add 4 cups seafood stock, warmed, one cup at a time, stirring gently and allowing the liquid to absorb before adding more.
7. Reduce heat to medium-low, cover the pan, and simmer for 15 minutes without stirring to develop a crispy bottom layer, known as socarrat.
8. Nestle 12 large wild-caught shrimp, peeled and deveined, and 12 sea scallops, patted dry, into the rice, arranging them evenly.
9. Scatter 1/2 cup frozen peas over the top, cover again, and cook for 8–10 minutes until the seafood is opaque and cooked through.
10. Remove from heat, sprinkle with 2 tablespoons fresh parsley, chopped, and season with kosher salt to taste.
11. Garnish with 1 lemon, cut into wedges, for squeezing over just before serving.
Here’s the payoff: each bite delivers tender scallops and juicy shrimp nestled in saffron-infused rice with a satisfying crispy crust. Serve it straight from the pan for a rustic, shareable feast that’s as vibrant as a sunset over Valencia.
Grilled Scallop and Shrimp Tacos with Avocado Salsa
Absolutely crave-worthy grilled seafood tacos that’ll have you ditching takeout. Fire up the grill for plump scallops and juicy shrimp, then pile them high with a zesty avocado salsa. Get ready for a flavor explosion in every bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
- 1 lb large, wild-caught shrimp, peeled and deveined
- 1 lb fresh, dry-packed sea scallops
- 2 tbsp rich extra virgin olive oil
- 2 tsp smoky chipotle powder
- 1 tsp fragrant garlic powder
- 1 tsp coarse kosher salt
- 8 small, warm corn tortillas
- 2 ripe Hass avocados, diced
- 1/2 cup finely diced red onion
- 1/4 cup freshly chopped cilantro
- Juice of 2 bright, juicy limes
- 1/4 tsp finely ground black pepper
Instructions
- Pat the shrimp and scallops completely dry with paper towels to ensure a good sear.
- In a large bowl, combine olive oil, chipotle powder, garlic powder, and salt.
- Toss the shrimp and scallops in the spice mixture until evenly coated.
- Preheat a grill or grill pan to medium-high heat, about 400°F.
- Grill the shrimp for 2-3 minutes per side until opaque and slightly charred.
- Grill the scallops for 2 minutes per side until firm and golden with grill marks.
- Remove seafood from the grill and let it rest for 3 minutes to allow juices to redistribute.
- While seafood rests, warm the corn tortillas on the grill for 30 seconds per side.
- In a medium bowl, gently combine diced avocado, red onion, cilantro, lime juice, and black pepper to make the salsa.
- Assemble tacos by placing a few shrimp and scallops on each warm tortilla.
- Top each taco generously with the fresh avocado salsa.
Perfectly balanced with tender, smoky seafood against the cool, creamy salsa. The charred edges of the scallops add a delightful crunch, while the lime brightens every component. Serve immediately with extra lime wedges for a squeeze of freshness.
Scallop and Shrimp Scampi with Linguine
Feast your eyes on this seafood stunner. We’re tossing plump sea scallops and juicy shrimp with garlicky butter sauce over al dente linguine. Get ready for restaurant-quality results in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 12 ounces dried linguine pasta
– 12 large wild-caught shrimp, peeled and deveined
– 8 large dry-packed sea scallops, patted dry
– 1/2 cup rich unsalted butter
– 1/4 cup extra virgin olive oil
– 6 cloves fresh garlic, minced
– 1/2 cup dry white wine
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup finely chopped fresh parsley
– 1 teaspoon crushed red pepper flakes
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces dried linguine pasta and cook for 9-10 minutes until al dente, stirring occasionally.
3. Drain pasta in a colander, reserving 1 cup of pasta water, and set aside.
4. Pat 8 large dry-packed sea scallops completely dry with paper towels to ensure proper searing.
5. Season scallops and 12 large wild-caught shrimp with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
6. Heat a large skillet over medium-high heat for 2 minutes until hot.
7. Add 2 tablespoons extra virgin olive oil and swirl to coat the skillet.
8. Sear scallops for 2 minutes per side until golden brown crust forms, then transfer to a plate.
9. Add shrimp to the same skillet and cook for 2 minutes per side until pink and opaque, then transfer to plate with scallops.
10. Reduce heat to medium and add 1/2 cup rich unsalted butter and remaining 2 tablespoons extra virgin olive oil.
11. Add 6 cloves minced fresh garlic and 1 teaspoon crushed red pepper flakes, cooking for 1 minute until fragrant but not browned.
12. Pour in 1/2 cup dry white wine and simmer for 2 minutes to reduce by half.
13. Stir in 1/4 cup freshly squeezed lemon juice and cook for 1 minute.
14. Add cooked linguine to the skillet and toss to coat in sauce, adding reserved pasta water 1/4 cup at a time until sauce clings to pasta.
15. Return scallops and shrimp to skillet and gently toss to combine.
16. Remove from heat and stir in 1/4 cup finely chopped fresh parsley.
Gorgeous results await with buttery, garlic-infused linguine hugging each tender scallop and shrimp. The sauce clings perfectly to every strand, while the red pepper flakes add just enough warmth. Serve immediately with crusty bread for soaking up every last drop of that luxurious sauce.
Mediterranean Scallop and Shrimp Salad
A vibrant, restaurant-worthy salad that’s shockingly simple. Grab your biggest bowl—this seafood stunner comes together in under 30 minutes. Get ready for bright, fresh flavors that’ll make you feel like you’re dining seaside.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large sea scallops, patted completely dry
– 1 lb large shrimp, peeled and deveined
– 2 tbsp rich extra virgin olive oil, divided
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp fine sea salt, divided
– 1/4 tsp freshly cracked black pepper
– 6 cups crisp romaine hearts, chopped
– 1 cup juicy cherry tomatoes, halved
– 1/2 English cucumber, thinly sliced
– 1/4 red onion, thinly sliced
– 1/4 cup briny Kalamata olives, pitted and halved
– 2 oz creamy feta cheese, crumbled
– 3 tbsp zesty lemon juice
– 2 tbsp chopped fresh dill
Instructions
1. Pat 1 lb of large sea scallops and 1 lb of large shrimp completely dry with paper towels—this ensures a perfect sear.
2. In a medium bowl, toss the scallops and shrimp with 1 tbsp of rich extra virgin olive oil, 1 tsp of smoked paprika, 1/2 tsp of garlic powder, 1/4 tsp of fine sea salt, and 1/4 tsp of freshly cracked black pepper until evenly coated.
3. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
4. Add the scallops to the hot skillet, making sure they aren’t touching, and sear for 2 minutes without moving them.
5. Flip each scallop and cook for another 1–2 minutes until they are opaque and have a golden-brown crust, then transfer to a plate.
6. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming.
7. Add the shrimp to the same skillet in a single layer and cook for 2–3 minutes per side until pink and opaque, then transfer to the plate with the scallops.
8. In a large serving bowl, combine 6 cups of crisp romaine hearts, 1 cup of juicy cherry tomatoes, 1/2 of a thinly sliced English cucumber, 1/4 of a thinly sliced red onion, and 1/4 cup of briny Kalamata olives.
9. Tip: For less bite, soak the sliced red onion in ice water for 5 minutes before adding.
10. Scatter 2 oz of crumbled creamy feta cheese and 2 tbsp of chopped fresh dill over the salad.
11. In a small bowl, whisk together the remaining 1 tbsp of rich extra virgin olive oil, 3 tbsp of zesty lemon juice, and the remaining 1/4 tsp of fine sea salt until emulsified.
12. Tip: Whisk the dressing vigorously to create a creamy, cohesive texture.
13. Arrange the warm scallops and shrimp on top of the salad.
14. Drizzle the lemon dressing evenly over everything just before serving.
15. Gently toss to combine, ensuring the seafood and vegetables are lightly coated.
Here’s the magic: the warm, seared seafood slightly wilts the crisp romaine while the lemon dressing soaks in. Each bite delivers a contrast of tender scallops, juicy shrimp, and crunchy vegetables with a salty feta punch. Serve it immediately in shallow bowls with crusty bread to soak up every last drop of dressing.
Ginger Soy Seared Scallop and Shrimp
Kick off your weeknight dinner with this umami-packed surf-and-turf that’s faster than takeout. Ginger Soy Seared Scallop and Shrimp delivers a salty-sweet punch in under 30 minutes—perfect for impressing guests or treating yourself.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 12 large, dry-packed sea scallops
– 8 oz large, wild-caught shrimp (peeled and deveined)
– 2 tbsp rich toasted sesame oil
– 3 tbsp low-sodium soy sauce
– 1 tbsp fragrant raw honey
– 1 tbsp freshly grated ginger root
– 2 cloves aromatic garlic (minced)
– 1 tsp bright rice vinegar
– 1/4 tsp finely ground black pepper
– 1 tbsp thinly sliced green onions (for garnish)
– 1 tsp toasted sesame seeds (for garnish)
Instructions
1. Pat the dry-packed sea scallops and wild-caught shrimp completely dry with paper towels to ensure a crisp sear.
2. In a small bowl, whisk together low-sodium soy sauce, fragrant raw honey, freshly grated ginger root, aromatic minced garlic, bright rice vinegar, and finely ground black pepper to create the marinade.
3. Place scallops and shrimp in a shallow dish and pour half of the marinade over them, tossing gently to coat. Let sit for 10 minutes at room temperature.
4. Heat a large skillet over medium-high heat and add rich toasted sesame oil until it shimmers, about 1 minute.
5. Remove scallops and shrimp from the marinade, shaking off excess, and add them to the hot skillet in a single layer without crowding.
6. Sear scallops for 2–3 minutes per side until they form a deep golden-brown crust and are opaque in the center.
7. Cook shrimp for 1–2 minutes per side until they turn pink and curl slightly, then transfer all seafood to a plate.
8. Pour the remaining marinade into the skillet and simmer over medium heat for 2–3 minutes until slightly thickened, stirring constantly.
9. Return the seared scallops and shrimp to the skillet, tossing gently to coat in the sauce for 30 seconds.
10. Garnish with thinly sliced green onions and toasted sesame seeds before serving immediately.
Caramelized edges on the scallops contrast with the tender shrimp, all glazed in that sticky-savory sauce. Serve it over a bed of fluffy jasmine rice to soak up every last drop, or toss with zucchini noodles for a low-carb twist that still feels indulgent.
Pineapple Teriyaki Glazed Scallop and Shrimp
Unlock restaurant-quality seafood magic in 30 minutes flat. This pineapple teriyaki glaze caramelizes into a sticky-sweet, umami-packed sauce that clings perfectly to plump scallops and juicy shrimp. Get ready to impress without the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 1 lb large, fresh sea scallops (pat them completely dry with paper towels)
- 1 lb large, raw shrimp (peeled and deveined, tails on for presentation)
- 1 cup canned pineapple juice (use 100% juice for the best natural sweetness)
- 1/2 cup low-sodium soy sauce (for a balanced, not overly salty, base)
- 1/4 cup packed light brown sugar (for deep caramel notes)
- 3 tbsp rice vinegar (adds a bright, essential tang)
- 2 tbsp freshly grated ginger (for a warm, aromatic kick)
- 2 cloves garlic, finely minced (use fresh for the most potent flavor)
- 1 tbsp cornstarch (mixed with 2 tbsp cold water for a glossy, thick glaze)
- 2 tbsp high-smoke-point avocado oil (for a perfect sear without burning)
- 2 thinly sliced green onions (for a fresh, colorful garnish)
- 1 tsp toasted sesame seeds (for a nutty, finishing crunch)
- Cooked white jasmine rice, for serving
Instructions
- Pat 1 lb of fresh sea scallops and 1 lb of raw shrimp completely dry with paper towels; this is crucial for achieving a golden sear instead of steaming.
- In a medium saucepan over medium-high heat, combine 1 cup of canned pineapple juice, 1/2 cup of low-sodium soy sauce, 1/4 cup of packed light brown sugar, 3 tbsp of rice vinegar, 2 tbsp of freshly grated ginger, and 2 cloves of finely minced garlic.
- Bring the mixture to a boil, then reduce heat to a simmer for 10 minutes, stirring occasionally, until it reduces by about one-third.
- In a small bowl, whisk 1 tbsp of cornstarch with 2 tbsp of cold water until smooth to create a slurry.
- While stirring the simmering sauce, slowly drizzle in the cornstarch slurry.
- Cook the sauce for 2 more minutes, stirring constantly, until it thickens to a glaze that coats the back of a spoon. Remove from heat and set aside.
- Heat 2 tbsp of high-smoke-point avocado oil in a large skillet or non-stick pan over medium-high heat until shimmering.
- Season the dried scallops and shrimp lightly with a pinch of salt.
- Add the scallops to the hot pan, ensuring they are not touching, and sear for 2-3 minutes per side until a deep golden crust forms. Tip: Do not move them for the first 90 seconds to allow the crust to develop properly.
- Transfer the seared scallops to a clean plate.
- Add the shrimp to the same pan and cook for 1-2 minutes per side until they turn pink and opaque.
- Return all the seared scallops to the pan with the shrimp.
- Pour the prepared pineapple teriyaki glaze over the seafood, gently tossing to coat everything evenly. Tip: Work quickly here to avoid overcooking the delicate seafood.
- Cook for just 1 final minute, allowing the glaze to bubble and adhere to the protein.
- Remove the pan from the heat immediately.
- Serve the glazed scallops and shrimp over a bed of cooked white jasmine rice.
- Garnish generously with 2 thinly sliced green onions and a sprinkle of 1 tsp of toasted sesame seeds. Tip: Toast sesame seeds in a dry pan for 30 seconds to enhance their nutty flavor before garnishing.
Melt-in-your-mouth scallops and snappy shrimp are enveloped in that glossy, sweet-savory glaze with pops of ginger and garlic. The texture contrast between the tender seafood, sticky sauce, and fluffy rice is everything. For a next-level move, serve it in hollowed-out pineapple halves for a stunning, tropical presentation that screams summer vibes year-round.
Bacon-Wrapped Scallop and Shrimp Appetizers
Nail your next party with these irresistible bacon-wrapped bites. Crispy, smoky bacon hugs plump sea scallops and juicy shrimp—each skewer delivers a perfect surf-and-turf crunch. Prep these in advance and pop them in the oven when guests arrive for hot, impressive appetizers in minutes.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 large sea scallops, patted completely dry
– 12 large raw shrimp, peeled and deveined
– 12 slices thin-cut bacon
– 2 tablespoons pure maple syrup
– 1 tablespoon smoked paprika
– ½ teaspoon finely ground black pepper
– ¼ teaspoon coarse sea salt
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with aluminum foil.
2. Pat the 12 large sea scallops and 12 large raw shrimp thoroughly dry with paper towels to ensure crisp bacon.
3. Wrap one slice of thin-cut bacon tightly around each scallop and each shrimp, securing with a toothpick.
4. Arrange all bacon-wrapped pieces in a single layer on the prepared baking sheet, leaving space between them.
5. Brush each piece lightly with 2 tablespoons of pure maple syrup using a pastry brush.
6. In a small bowl, combine 1 tablespoon of smoked paprika, ½ teaspoon of finely ground black pepper, and ¼ teaspoon of coarse sea salt.
7. Sprinkle the spice mixture evenly over all the bacon-wrapped scallops and shrimp.
8. Bake at 400°F for 18-20 minutes, flipping halfway through, until the bacon is crispy and the seafood is opaque.
9. Remove from the oven and let rest for 2 minutes on the baking sheet.
10. Garnish with 2 tablespoons of chopped fresh parsley before serving.
The contrast of the crispy bacon against the tender, sweet scallops and shrimp creates a mouthwatering texture. Serve these skewers with a zesty lemon aioli for dipping, or skewer them with cherry tomatoes for a colorful presentation.
Conclusion
Masterfully curated, these 19 scallop and shrimp recipes offer gourmet inspiration for any home cook. We hope you’ve found a few new favorites to try! Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to spread the seafood love. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
