This recipe focuses on perfectly seared seafood bathed in a rich, velvety garlic and Parmesan cream sauce. The total preparation and cook time is approximately 30-40 minutes.
Ingredients
For the Seafood:
• 1 lb (approx. 450g) large Sea Scallops (about 12-16 scallops)
• 1 lb (approx. 450g) large Shrimp, peeled and deveined (tail on or off, based on preference)
• 2 tablespoons Olive Oil or Avocado Oil
• 2 tablespoons Unsalted Butter, divided
• Salt and freshly cracked Black Pepper, to taste
For the Cream Sauce:
• 2 tablespoons Unsalted Butter
• 1 small Shallot, finely minced (or \bm{1/4} cup finely diced yellow onion)
• 4-5 cloves Garlic, minced
• \bm{1/2} cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc) or Chicken Broth
• \bm{1 \frac{1}{2}} cups Heavy Cream (also known as heavy whipping cream or double cream, minimum 35% fat)
• \bm{1/2} cup grated fresh Parmesan Cheese
• \bm{1/4} teaspoon Red Pepper Flakes (optional, for a hint of heat)
• \bm{1/4} cup chopped fresh Parsley, plus extra for garnish
• Salt and Black Pepper, to taste
Instructions (Detailed):
1. Prepare the Seafood for Searing (Key Step for a Good Crust)
• Dry the Seafood: This is the most important step for a proper sear. Lay the scallops and shrimp on a plate lined with paper towels. Cover with more paper towels and gently press down to absorb all surface moisture. Repeat if necessary. They must be very dry.
• Season: Season both sides of the dried scallops and shrimp generously with salt and freshly cracked black pepper.
2. Sear the Scallops
• Heat the Pan: Heat a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. The fat should be very hot and shimmering, almost smoking, before adding the scallops.
• Sear: Carefully place the scallops into the hot pan, ensuring they do not touch each other (this prevents steaming). Work in batches if necessary, to avoid overcrowding.
• Cook: Cook for about 2-3 minutes on the first side without moving them until a deep golden-brown crust forms.
• Flip and Finish: Flip the scallops and cook for an additional 1-2 minutes until they are opaque throughout and just cooked through. Overcooked scallops become tough and rubbery.
• Remove: Transfer the seared scallops to a clean plate and set aside, covering loosely to keep them warm.
3. Cook the Shrimp
• Sear: In the same pan (add a tiny bit more oil/butter if the pan is dry), add the seasoned shrimp. Cook for about 1-2 minutes per side, or until they turn pink and opaque. Do not overcook.
• Remove: Transfer the shrimp to the same plate with the scallops and set aside.
4. Create the Cream Sauce
• Sauté Aromatics: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced shallots and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using), and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
• Deglaze: Pour in the white wine (or chicken broth). Bring to a simmer, scraping up any browned bits from the bottom of the pan (known as fond). These bits add significant flavor to the sauce. Let the wine reduce by about half, approximately 2-3 minutes.
• Add Cream: Pour in the heavy cream and bring the sauce to a gentle simmer. Continue to simmer, stirring occasionally, for about 5-7 minutes, until the sauce has reduced slightly and thickened to your desired consistency.
• Season and Finish: Stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth. The cheese will help thicken the sauce further. Taste the sauce and season with salt and pepper as needed. Note that the Parmesan is already salty, so season carefully. Stir in the \bm{1/4} cup of fresh chopped parsley.
5. Combine and Serve
• Reintroduce Seafood: Gently return the seared scallops and shrimp to the pan with the cream sauce. Toss lightly to coat the seafood in the sauce. Simmer for just 1-2 minutes to allow the seafood to warm through completely.
• Serve: Immediately transfer the creamy seafood to a serving bowl. Garnish with an extra sprinkle of fresh chopped parsley and a grind of black pepper, as seen in the image.
• Serving Suggestions: This dish is exquisite served over a bed of pasta (such as linguine or fettuccine), creamy polenta, cauliflower rice, or alongside crusty bread to soak up the luxurious sauce.
Recipe Notes and Pro Tips:
• Scallop Quality: Use dry-packed sea scallops for the best results. Wet-packed scallops are treated with a phosphate solution that causes them to hold more water, making a good sear nearly impossible.
• Don’t Overcrowd: Overcrowding the pan when searing the seafood will drop the pan temperature and cause the seafood to steam instead of sear. Use two pans or work in separate batches for both the shrimp and scallops.
• Heavy Cream: Only use heavy cream (whipping cream) for this recipe. Lower-fat dairy like half-and-half or milk may curdle or split when simmered with the acid from the wine and the high heat.
• Wine Substitution: If you prefer not to use wine, substitute with an equal amount of good quality chicken or seafood broth.
• Fresh Herbs: Always use fresh herbs like parsley for garnish; it adds brightness and freshness that dried herbs cannot provide.