The Ultimate Guide: How to Cook Perfect Shrimp and Scallops Every Time

Step-by-Step:1. Heat skillet over medium-high heat2. Add oil until smoking3. Place scallops first (they take longer)4. Sear 2-3 mins per side5. Add shrimp when flipping scallops6. Cook additional 2-3 mins7. Optional: baste with garlic butter

Side Dish Options For Surf and Turf

Vegetables: vegetable adds a nice balance to the richness of these proteins. Sauté some haricots verts, asparagus, green beans, or broccoli. You can use the oven to roast cauliflower. Of course, the most classic side is sautéed mushrooms!

Potatoes: Mashed potatoes are always a great pairing for any meat, along with oven-roasted potatoes, home fries, or fluffy baked potatoes loaded with your favorite topping.

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Surf and Turf Recipe (Steak and Seafood)

• ▢ 2 NY Strip Steaks, Filet Mignon, Ribeye Steaks, or any favorite steaks
• ▢ 1 tbsp canola oil
• ▢ 2 tbsp unsalted butter
• ▢ sea salt
• ▢ fresh cracked black pepper

• ▢ 1/2 lb large or jumbo shrimp
• ▢ 1/2 lb sea scallops
• ▢ 2 tbsp unsalted butter
• ▢ sea salt
• ▢ fresh cracked black pepper
• ▢ 4 garlic cloves
• ▢ 1/2 cup white wine
• ▢ 1 tbsp fresh squeezed lemon juice
• ▢ fresh minced parsley

• Take the steaks out of the refrigerator about 30-45 minutes before cooking. Cold meat will seize in it hits high heat suddenly so for the best results, make sure to let it warm up.
• Clean and de-vein the shrimp if needed. (Click here for instructional video.) Pat the scallops dry with a paper towel. When ready to cook, season shrimp and scallops with some salt and pepper all around.
• When ready to start cooking, pat each steak dry with a paper towel all around.

• Preheat a cast iron skillet over medium-high heat until completely hot (give it a few minutes).
• Season steaks generously with salt and pepper on all the sides. (Pat it dry before seasoning again, if needed.)
• Add oil to the pan and spread it around.
• Add steaks and let them cook for 3-4 minutes, undisturbed. Flip the steaks with metal tongs and add butter. Sear steaks for another 3-4 minutes on the other side, also undisturbed. Once butter is melted, baste the steaks with melted butter as it cooks.
• Check temperature of the steaks* and cook more if needed. Lower the stove temperature to medium or slightly below.Flip the steaks to the other side and cook it for another minute before flipping again. Keep cooking and flipping every about every minute until they are cooked to the desired temperature. Use a digital meat thermometer to measure for the desired doneness.
• Once the steaks have reached the desired temperature, take them out right away. Set aside on the plate, loosely tent with a sheet of aluminum foil, and let them rest while seafood is cooking.

• If there was excess juices from cooking the steaks, pour some of them off but dont scrape the pan. Just the juices. Raise the temperature back to medium-high.
• Add butter to the pan and add seafood in one layer, dont overlap. Do not move or touch until ready to flip.
• Sear scallops and shrimp for about 2 minutes (a few seconds more or a few seconds less depending on the size).
• Flip each scallop and shrimp in the same order as you put them in. Let them sear for another 1.5-2 minutes and take them out of the pan.
• Add minced garlic and let it cook until fragrant and pour in white wine. Let it simmer until reduced some.
• Add lemon juices, stir well, and add back scallops and shrimp. Sprinkle some minced parsley, toss it around, and then plate with the steaks. Make sure to use some of the sauce left in the pan and pour it over the steak and seafood.
• Enjoy and please consider coming back to let me know how you like it!

• You have to track the steak’s temperature and not the time! Each steak is different in amount of fat, thickness, muscle structure, and simply the way it will react to cooking.
• *To take the temperature correctly: insert a thermometer into the center of the beef, though the side! (Not the top.) Remove the meat from the pan when it reaches the first number due to carryover cooking. As the meat rests, it will continue to cook about 5 more degrees.
• Remember to slice the steaks against the grain or it will be chewy!

• Rare = 125°F-130°F;
• Medium-Rare = 135°F-140°F
• Medium = 145°F-150°F
• Medium-Well = 150°F-155°F
• Well = 160°F-165°F

Butter Garlic Shrimp and Scallops #buttergarlicshrimp #butterfarlicscallop #seafood

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 is the best cooking method for scallops?

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within.May 17, 2023

What to season shrimp and scallops with?

Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub.