Hey there seafood lovers! I’ve been cooking shrimp and scallops together for years, and lemme tell you – it’s totally possible to cook these two delicious seafoods in the same pan. Not only is it possible, but it’s also a great way to create an amazing surf and surf dinner that’ll impress your guests (or just treat yourself!).
Why Cook Them Together?
Look, I get it – cooking seafood can be scary. But here’s why cooking shrimp and scallops together is actually pretty awesome:
- Saves time and dishes (who doesn’t love that?)
- Creates amazing flavor combinations
- Makes for an impressive presentation
- Perfect for date nights or special occasions
The Golden Rules for Success
Before we dive into the how-to, let’s cover some super important basics:
1. Choose Quality Seafood
Your dish will only be as good as your ingredients! Here’s what to look for
For Shrimp
- Size: Go for 16-20 count (means 16-20 shrimp per pound)
- Appearance: Should look firm and smell fresh
- Type: Shell-on is best, but peeled works too
For Scallops:
- Size: U-10 or U-8 sea scallops (means under 10 or 8 per pound)
- Type: Always get “dry-packed” – trust me on this!
- Look: Should be slightly firm and creamy white/beige
2. Proper Prep is Key
Listen up, this part’s important:
- Pat everything SUPER dry with paper towels
- Season with just salt and pepper (don’t go crazy with seasonings)
- Let them come to room temp before cooking
- If using scallops, remove that small side muscle
The Step-by-Step Cooking Guide
Alright, here’s where the magic happens!
What You’ll Need:
- Large stainless steel or cast iron skillet
- High-heat cooking oil
- 6 jumbo shrimp
- 8 large scallops
- Salt and pepper
- Paper towels
The Cooking Process:
-
Heat Your Pan
- Get that pan HOT (like 450°F hot for scallops)
- Add a thin layer of oil
-
Start with Scallops
- Place them in the pan with space between each
- DON’T TOUCH for 2-3 minutes
- Flip once when golden brown
- Cook another minute
-
Add the Shrimp
- Lower heat to about 400°F
- Add shrimp to the pan
- Cook 2-3 minutes per side
-
Finish Together
- Return scallops to pan if removed
- Add a pat of butter and maybe some garlic (yum!)
- Toss everything together
Pro Tips from My Kitchen to Yours
After messing this up more times than I’d like to admit, here are some game-changing tips:
- Don’t overcrowd the pan (seriously, give ’em space!)
- Resist the urge to move them around
- If cooking for more than 2 people, work in batches
- Have everything ready before you start (mise en place, fancy right?)
Serving Suggestions
Here’s how I love serving these bad boys:
- Over creamy risotto
- With garlic butter sauce
- Alongside roasted asparagus
- On top of lemony pasta
- With a fresh salad
Common Mistakes to Avoid
Learn from my fails:
❌ Overcooking (they get rubbery real quick)
❌ Using too much seasoning
❌ Cooking on too low heat
❌ Moving them around too much
❌ Using a pan that’s too small
Troubleshooting Tips
Sometimes things don’t go as planned. Here’s what might’ve gone wrong:
- Not getting a good sear? -> Pan wasn’t hot enough or seafood was too wet
- Rubbery texture? -> Overcooked (watch those times!)
- Sticking to pan? -> Didn’t pat dry enough or moved too soon
Final Thoughts
Y’all, cooking shrimp and scallops together isn’t rocket science, but it does need a bit of attention to detail. Once you get the hang of it, you’ll be whipping up restaurant-quality seafood dishes right in your kitchen!
Remember: The key to success is good ingredients, proper prep, and paying attention to timing. Now get in that kitchen and make some magic happen! And hey, if you mess up the first time, no biggie – we’ve all been there!
Got any questions? Ran into issues? Drop a comment below – I’d love to help you nail this dish!
Happy cooking, seafood lovers!
Would you like me to explain or break down any part of this article in more detail?
Shrimp and Scallops in Wine Sauce
- Prep Time 20 min
- Total 30 min
- Servings 4
- Ingredients 10
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- 2 tablespoons olive or vegetable oil
- 1 clove garlic, finely chopped
- 2 medium green onions, sliced (2 tablespoons)
- 2 medium carrots, thinly sliced (1 cup)
- 1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
- 1 pound uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
- 1 pound sea scallops, cut in half
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon lemon juice
- 1/4 to 1/2 teaspoon crushed red pepper
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- Step 1 Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.
- Step 2 Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.
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How to Make Perfect Scallops | SAM THE COOKING GUY
FAQ
Can scallops and shrimp be cooked in the same pan?
When the skillet is hot, add the scallops and cook for 1-2 minutes, then turn over. Add the shrimp and lemon juice to the pan and cook for about 1-2 minutes or until the shrimp is pink and tender and the scallops are golden brown.
What pairs well with pan-seared scallops?
If you are looking for a simple way to make the most extraordinary meal, try roasted spring vegetables or grilled broccoli with your scallop dish. These dishes give a flavorful and tastiest pair with scallops. The savory vegetables nicely offset the sweetness of the scallops.