You’re about to discover 27 irresistible scallop and shrimp recipes perfect for any occasion—from quick weeknight dinners to elegant weekend feasts. Whether you’re craving creamy pastas, zesty tacos, or grilled delights, this roundup has something for every home cook. Let’s dive into these seafood favorites and find your next go-to meal!
Garlic Butter Scallops and Shrimp
Just when you thought seafood couldn’t get any more seductive, along comes this sizzling skillet of garlicky, buttery bliss. Forget fancy restaurants—this 20-minute wonder is your ticket to feeling like a culinary rockstar, no white tablecloth required.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
- Large sea scallops – 1 lb
- Large shrimp, peeled and deveined – 1 lb
- Unsalted butter – 6 tbsp
- Garlic, minced – 6 cloves
- Fresh parsley, chopped – ¼ cup
- Lemon juice – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 1 tbsp
Instructions
- Pat the scallops and shrimp completely dry with paper towels. (Tip: This is crucial for a golden sear, not a sad steam.)
- Season both sides of the scallops and all shrimp evenly with the salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the scallops to the hot skillet, ensuring they are not touching. Cook undisturbed for 2 minutes to form a deep golden crust.
- Flip each scallop and cook for another 1 minute 30 seconds. Transfer them to a clean plate.
- Add the shrimp to the same skillet in a single layer. Cook for 1 minute 30 seconds per side, until pink and opaque. Transfer to the plate with the scallops.
- Reduce the skillet heat to medium-low. Add the butter and let it melt completely.
- Add the minced garlic to the butter and cook, stirring constantly, for 45-60 seconds until fragrant but not browned. (Tip: Burnt garlic is bitter—watch it like a hawk!)
- Stir in the lemon juice and half of the chopped parsley. Cook for 30 seconds to combine.
- Return all the cooked seafood and any accumulated juices to the skillet. Gently toss everything in the garlic butter sauce for 1 minute to reheat and coat thoroughly.
- Remove the skillet from the heat. Sprinkle the remaining fresh parsley over the top. (Tip: Adding fresh parsley at the end gives a vibrant pop of color and flavor.)
And just like that, dinner is served. You’re left with plump, juicy scallops and tender shrimp, each bite bathed in a rich, garlicky sauce that’s begging to be sopped up with crusty bread. For a show-stopping presentation, serve it straight from the skillet over a bed of creamy polenta or simple angel hair pasta to catch every last drop of that glorious butter.
Creamy Tuscan Scallops and Shrimp Pasta
Brace your taste buds for a vacation to Italy without leaving your kitchen—this Creamy Tuscan Scallops and Shrimp Pasta is about to become your new weeknight hero, delivering restaurant-quality flavor in the time it takes to scroll through your social feed. Imagine plump seafood swimming in a luscious, garlicky cream sauce with sun-dried tomatoes and spinach, all clinging to perfectly al dente pasta—it’s basically a hug in a bowl, and who couldn’t use one of those?
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Fettuccine pasta – 12 oz
– Sea scallops – 1 lb
– Large shrimp, peeled and deveined – 1 lb
– Olive oil – 2 tbsp
– Unsalted butter – 3 tbsp
– Garlic, minced – 4 cloves
– Heavy cream – 1 cup
– Chicken broth – ½ cup
– Sun-dried tomatoes, chopped – ½ cup
– Baby spinach – 2 cups
– Parmesan cheese, grated – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat, then add the fettuccine pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, pat the sea scallops and large shrimp dry with paper towels to ensure a good sear, then season both sides with ½ tsp of salt and ¼ tsp of black pepper.
3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, then add the scallops in a single layer without overcrowding and sear for 2–3 minutes per side until golden brown and opaque; remove and set aside on a plate.
4. In the same skillet, add the remaining 1 tbsp of olive oil, then add the shrimp and cook for 2–3 minutes per side until pink and curled; remove and set aside with the scallops.
5. Reduce the heat to medium, add the unsalted butter to the skillet, and once melted, add the minced garlic and sauté for 1 minute until fragrant but not browned.
6. Pour in the heavy cream and chicken broth, stirring to combine, then bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
7. Stir in the chopped sun-dried tomatoes and baby spinach, cooking for 1–2 minutes until the spinach wilts, then sprinkle in the grated Parmesan cheese and stir until melted and smooth.
8. Drain the cooked fettuccine pasta and add it directly to the skillet, tossing to coat evenly in the sauce.
9. Gently fold in the seared scallops and shrimp, heating for 1–2 minutes until warmed through, then season with the remaining ½ tsp of salt and ¼ tsp of black pepper.
10. Serve immediately while hot, garnished with extra Parmesan if desired.
Zesty and indulgent, this dish boasts a velvety sauce that clings to every strand of pasta, with tender scallops and shrimp adding a sweet, briny pop in each bite. For a fun twist, try serving it in shallow bowls with a side of crusty bread to soak up every last drop of that creamy goodness—it’s a meal that’ll have everyone asking for seconds before you even sit down!
Lemon Herb Grilled Scallops and Shrimp Skewers
Zesty, zippy, and zinging with flavor, these Lemon Herb Grilled Scallops and Shrimp Skewers are the ultimate summer sizzle that’ll make your taste buds do a happy dance. Forget fancy restaurant bills—this is your ticket to seaside vibes right on the backyard grill, with a citrusy kick that’s brighter than your neighbor’s new patio lights. Ready to skewer your way to seafood stardom? Let’s fire it up!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 8 minutes
Ingredients
– Large shrimp – 1 lb
– Sea scallops – 1 lb
– Lemon – 1
– Olive oil – ¼ cup
– Garlic – 3 cloves
– Fresh parsley – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning on the grill.
2. Peel and devein 1 lb of large shrimp, leaving the tails on for easy handling.
3. Pat 1 lb of sea scallops dry with paper towels to ensure a good sear.
4. Juice 1 lemon into a small bowl, setting aside 2 tbsp for later.
5. Mince 3 cloves of garlic and chop ¼ cup of fresh parsley finely.
6. In a medium bowl, whisk together ¼ cup of olive oil, the lemon juice, garlic, parsley, 1 tsp of salt, and ½ tsp of black pepper to create the marinade.
7. Add the shrimp and scallops to the marinade, tossing to coat evenly, and let sit for 15 minutes at room temperature.
8. Preheat a grill to medium-high heat, aiming for 400°F.
9. Thread the shrimp and scallops alternately onto the soaked skewers, leaving small gaps for even cooking.
10. Place the skewers on the preheated grill and cook for 3–4 minutes per side, until the shrimp turn pink and opaque and the scallops develop golden grill marks.
11. Brush the reserved 2 tbsp of lemon juice over the skewers during the last minute of grilling for an extra zing.
12. Remove the skewers from the grill and let them rest for 2 minutes before serving.
Eat these skewers hot off the grill to savor the juicy, tender scallops and snappy shrimp, all wrapped in a bright, herby lemon glaze that’s pure sunshine on a plate. Serve them over a bed of fluffy couscous or with a crisp green salad for a meal that’s as easy on the eyes as it is on the palate—perfect for impressing guests or treating yourself to a mini beach vacation at home.
Spicy Cajun Scallops and Shrimp with Rice
Mmm, get ready to make your taste buds do a happy dance—this Spicy Cajun Scallops and Shrimp with Rice is the weeknight hero you didn’t know you needed, packing a punch of flavor without the fuss. It’s like a Mardi Gras parade in your mouth, minus the crowds and beads (though feel free to accessorize!).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Scallops – 1 lb
– Shrimp – 1 lb, peeled and deveined
– Cajun seasoning – 2 tbsp
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– White rice – 2 cups, uncooked
– Chicken broth – 4 cups
– Lemon juice – 2 tbsp
– Green onions – ¼ cup, chopped
Instructions
1. Pat the scallops and shrimp dry with paper towels to ensure a good sear—this prevents steaming and gives them that crispy exterior.
2. In a bowl, toss the scallops and shrimp with 1 tbsp of Cajun seasoning until evenly coated.
3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the scallops to the skillet and cook for 2 minutes per side until golden brown, then remove and set aside.
5. In the same skillet, add the remaining 1 tbsp of olive oil and sauté the minced garlic for 30 seconds until fragrant.
6. Add the shrimp to the skillet and cook for 2–3 minutes until pink and opaque, then remove and set aside with the scallops.
7. In a medium pot, combine the white rice and chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the liquid is absorbed—resist peeking to keep the steam in!
8. Stir the remaining 1 tbsp of Cajun seasoning and lemon juice into the cooked rice.
9. Return the scallops and shrimp to the skillet over low heat for 1 minute to warm through, then fold in the chopped green onions.
10. Serve the seafood mixture over the seasoned rice immediately.
Buttery scallops and juicy shrimp mingle with that zesty Cajun kick, creating a texture that’s tender with just the right bite. For a fun twist, pile it into lettuce wraps or top with extra green onions—it’s a flavor fiesta that’ll have everyone asking for seconds!
Scallops and Shrimp with Garlic Wine Sauce
Mmm, get ready to impress your taste buds and your dinner guests with this seafood spectacular that’s easier than explaining why you bought that third garlic press. Seriously, it’s a restaurant-worthy dish that’ll have you feeling like a culinary rockstar without the rockstar-level cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Large sea scallops – 1 lb
– Large shrimp, peeled and deveined – 1 lb
– Unsalted butter – 4 tbsp
– Garlic, minced – 4 cloves
– Dry white wine – ½ cup
– Chicken broth – ½ cup
– Heavy cream – ¼ cup
– Fresh parsley, chopped – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Pat the scallops and shrimp completely dry with paper towels. (Tip: This is the secret to a perfect sear, not a sad steam.)
2. Season the seafood evenly on all sides with ½ tsp of the salt and all of the black pepper.
3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the scallops to the hot skillet, making sure they are not touching. Cook for 2 minutes without moving them.
5. Flip each scallop and cook for another 1-2 minutes until they are golden brown and just opaque in the center. Remove them to a plate.
6. Add the remaining 1 tbsp of olive oil to the same skillet.
7. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and curled. Remove them to the plate with the scallops. (Tip: Don’t crowd the pan, or you’ll boil them. Cook in batches if needed.)
8. Reduce the heat to medium and add the butter to the skillet.
9. Once the butter melts, add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
10. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
11. Let the sauce simmer for 3-4 minutes until it reduces by about half.
12. Stir in the heavy cream and the remaining ½ tsp of salt. Simmer for 2 more minutes until the sauce thickens slightly.
13. Return all the cooked seafood and any accumulated juices to the skillet, gently tossing to coat in the sauce. Heat for 1 minute.
14. Remove the skillet from the heat and stir in the chopped parsley. (Tip: Adding the parsley off the heat keeps it bright green and fresh-tasting.)
15. Serve immediately.
Heavenly, right? The scallops are buttery and tender, the shrimp are snappy-sweet, and that garlic wine sauce is so luxuriously creamy you’ll want to drink it with a straw. Pour it all over a bed of angel hair pasta or scoop it up with crusty bread to ensure not a single drop goes to waste.
Scallop and Shrimp Paella
Ahem, gather ’round, seafood lovers—I’m about to drop a paella that’ll make your taste buds do the cha-cha. Imagine plump scallops and juicy shrimp cozying up in a saffron-kissed rice bed, all in one sizzling skillet. It’s the kind of dish that turns a regular Tuesday into a fiesta, no passport required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Arborio rice – 1 ½ cups
– Chicken broth – 3 cups
– Saffron threads – ¼ tsp
– Paprika – 1 tsp
– Sea scallops – 1 lb
– Large shrimp – 1 lb, peeled and deveined
– Frozen peas – 1 cup
– Lemon – 1, cut into wedges
Instructions
1. Heat olive oil in a large, shallow skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add Arborio rice to the skillet and toast, stirring constantly, for 2 minutes until lightly golden.
5. Pour in chicken broth, saffron threads, and paprika, then bring to a boil.
6. Reduce heat to low, cover the skillet, and simmer for 15 minutes without stirring—this helps the rice absorb the liquid evenly.
7. Arrange sea scallops and shrimp on top of the rice in a single layer.
8. Cover the skillet again and cook for 8–10 minutes until the seafood is opaque and cooked through.
9. Scatter frozen peas over the paella, cover, and let sit for 2 minutes to warm through.
10. Remove from heat and garnish with lemon wedges.
Vibrant and aromatic, this paella boasts a tender, slightly crispy rice bottom (the coveted socarrat) with succulent seafood that melts in your mouth. Serve it straight from the skillet at the table for a dramatic flair, or pair it with a crisp white wine to cut through the rich flavors—it’s a showstopper that’ll have everyone reaching for seconds.
Coconut Curry Scallops and Shrimp
Get ready to ditch the takeout menu because we’re diving fork-first into a pot of pure, creamy, coconutty bliss that’ll make your taste buds do a happy dance. Coconut Curry Scallops and Shrimp is here to save your weeknight dinner game with minimal fuss and maximum flavor—just don’t blame us if you start craving it every Tuesday.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Red curry paste – 2 tbsp
– Coconut milk – 1 (13.5 oz) can
– Fish sauce – 1 tbsp
– Brown sugar – 1 tsp
– Scallops – 1 lb
– Shrimp – 1 lb, peeled and deveined
– Lime – 1, juiced
– Cilantro – ¼ cup, chopped
– Salt – ½ tsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring often, until softened and translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant—don’t let it burn!
4. Add red curry paste and cook, stirring constantly, for 1 minute to bloom the spices.
5. Pour in coconut milk, fish sauce, and brown sugar, stirring to combine.
6. Bring the sauce to a gentle simmer, then reduce heat to medium-low and let it cook for 5 minutes to thicken slightly.
7. Pat scallops and shrimp dry with paper towels to ensure a good sear.
8. Add scallops to the skillet in a single layer and cook for 2 minutes per side until golden brown.
9. Add shrimp to the skillet and cook, stirring occasionally, until pink and opaque, about 3–4 minutes.
10. Remove skillet from heat and stir in lime juice, chopped cilantro, and salt.
Now, that first bite is a flavor explosion—the scallops are tender and sweet, the shrimp juicy, all swimming in a silky, aromatic curry that’s just spicy enough to keep things interesting. Serve it over a bed of fluffy rice or with crusty bread to soak up every last drop, and watch it disappear faster than you can say “seconds, please!”
Scallop and Shrimp Scampi
Whew, have you ever wanted to feel fancy without the fuss? This Scallop and Shrimp Scampi is your ticket—it’s like a seafood party in a pan that comes together faster than you can say ‘butter.’ Get ready to impress your taste buds (and maybe a date) with minimal effort and maximum flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Large shrimp – 1 lb
– Sea scallops – 1 lb
– Unsalted butter – ½ cup
– Garlic – 4 cloves, minced
– Dry white wine – ½ cup
– Lemon juice – ¼ cup
– Fresh parsley – ¼ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
– Linguine pasta – 12 oz
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine pasta to the boiling water and cook for 10–12 minutes until al dente, then drain and set aside.
3. Pat the shrimp and scallops completely dry with paper towels to ensure a good sear.
4. Heat a large skillet over medium-high heat and add 2 tablespoons of unsalted butter.
5. Once the butter is melted and foamy, add the shrimp and scallops in a single layer without overcrowding.
6. Sear the seafood for 2–3 minutes per side until the shrimp turn pink and opaque and the scallops develop a golden-brown crust.
7. Remove the shrimp and scallops from the skillet and set them aside on a plate.
8. Reduce the heat to medium and add the remaining unsalted butter to the same skillet.
9. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
10. Pour in the dry white wine and lemon juice, scraping up any browned bits from the bottom of the skillet.
11. Simmer the sauce for 3–4 minutes until it reduces by half and thickens slightly.
12. Return the shrimp and scallops to the skillet and toss to coat in the sauce.
13. Stir in the chopped fresh parsley, salt, and black pepper, cooking for 1 more minute to warm through.
14. Serve the scampi immediately over the cooked linguine pasta.
Unbelievably tender scallops and juicy shrimp soak up that garlicky, buttery sauce, creating a luscious texture that clings perfectly to every strand of pasta. For a fun twist, try serving it with a side of crusty bread to mop up every last drop, or toss in some cherry tomatoes for a burst of color and freshness—it’s a dish that’s as versatile as it is delicious!
Pesto Scallops and Shrimp with Zoodles
Fancy a dinner that’s fancy enough to impress but easy enough for a weeknight? Meet your new seafood obsession: pesto scallops and shrimp with zoodles. This dish swaps heavy pasta for fresh zucchini noodles, letting the sweet seafood and herby pesto shine—and it’s ready in under 30 minutes, because who has time to wait when hunger strikes?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Large sea scallops – 12
– Large shrimp, peeled and deveined – 1 lb
– Zucchini – 4 medium
– Basil pesto – ½ cup
– Olive oil – 2 tbsp
– Garlic, minced – 2 cloves
– Lemon – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Spiralize 4 medium zucchini into noodles using a spiralizer or julienne peeler, then set aside in a bowl.
2. Pat 12 large sea scallops and 1 lb large shrimp completely dry with paper towels to ensure a good sear.
3. Season the scallops and shrimp evenly with 1 tsp salt and ½ tsp black pepper on both sides.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the scallops to the skillet, cooking for 2–3 minutes per side until golden brown and opaque in the center.
6. Transfer the scallops to a plate, then add the shrimp to the same skillet, cooking for 2–3 minutes per side until pink and curled.
7. Remove the shrimp and set aside with the scallops, then reduce heat to medium.
8. Add 2 cloves minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
9. Toss the zucchini noodles into the skillet, stirring for 2–3 minutes until just tender but still crisp.
10. Stir in ½ cup basil pesto until the zoodles are evenly coated, about 1 minute.
11. Return the scallops and shrimp to the skillet, gently folding to combine and heat through for 1 minute.
12. Squeeze the juice of 1 lemon over the top, then serve immediately.
Buttery scallops and juicy shrimp mingle with garlicky pesto and fresh zoodles for a light yet satisfying bite. The texture is a dream—tender seafood against crisp noodles—with a bright, herby flavor that’s perfect for a summer dinner al fresco. Try it with a sprinkle of Parmesan or a side of crusty bread to soak up every last drop of that delicious sauce!
Scallop and Shrimp Ceviche
Crisp, cool, and utterly crave-worthy, this scallop and shrimp ceviche is the ultimate no-cook solution for when your kitchen feels more like a sauna than a sanctuary. It’s a refreshingly simple dish that lets the ocean’s finest do all the talking, with a zesty citrus kick that’ll make your taste buds do a happy dance.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– Bay scallops – ½ lb
– Medium shrimp (peeled, deveined) – ½ lb
– Lime juice – ¾ cup
– Lemon juice – ¼ cup
– Red onion – ½ cup, finely diced
– Jalapeño – 1, seeded and minced
– Cilantro – ¼ cup, chopped
– Salt – 1 tsp
– Avocado – 1, diced
Instructions
1. Combine the bay scallops, shrimp, lime juice, and lemon juice in a non-reactive glass or ceramic bowl, ensuring all seafood is fully submerged in the citrus juice.
2. Cover the bowl tightly with plastic wrap and refrigerate for exactly 20 minutes—this “cooks” the seafood through acidulation without heat. (Tip: Set a timer! Over-marinating can make the texture rubbery.)
3. While the seafood marinates, finely dice the red onion and mince the seeded jalapeño.
4. After 20 minutes, drain and discard the citrus marinade from the seafood bowl using a colander.
5. Return the “cooked” scallops and shrimp to the bowl and add the diced red onion, minced jalapeño, chopped cilantro, and salt.
6. Gently fold all ingredients together until evenly combined. (Tip: Use a spatula for a light touch to keep the seafood tender.)
7. Dice the avocado and gently fold it into the mixture just before serving to prevent browning.
8. Serve immediately in chilled bowls or glasses. (Tip: For an extra chill, place serving dishes in the freezer for 5 minutes beforehand.)
Kick back and savor the bright, tangy flavors paired with the tender, almost melt-in-your-mouth texture of the seafood. This ceviche shines as a light appetizer with tortilla chips or piled high on a tostada for a quick, elegant lunch that’s as effortless as it is impressive.
Honey Garlic Scallops and Shrimp Stir Fry
Just when you thought your weeknight dinner rotation was doomed to eternal boredom, this honey garlic scallops and shrimp stir fry swoops in like a culinary superhero. It’s the kind of dish that makes you feel fancy without the fuss—ready in minutes and guaranteed to impress even your pickiest eaters (or just yourself, no judgment).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- Sea scallops – 1 lb
- Large shrimp – 1 lb
- Vegetable oil – 2 tbsp
- Garlic – 4 cloves
- Honey – ¼ cup
- Soy sauce – 3 tbsp
- Cornstarch – 1 tbsp
- Water – ¼ cup
- Green onions – 2
Instructions
- Pat the sea scallops and large shrimp completely dry with paper towels to ensure a good sear.
- Mince the garlic cloves finely and slice the green onions into thin rounds, separating the white and green parts.
- In a small bowl, whisk together the honey, soy sauce, cornstarch, and water until smooth to create the sauce.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1–2 minutes.
- Add the sea scallops to the hot skillet in a single layer and cook undisturbed for 2 minutes per side until golden brown, then transfer to a plate.
- Add the large shrimp to the same skillet and cook for 1–2 minutes per side until pink and opaque, then transfer to the plate with the scallops.
- Reduce the heat to medium and add the minced garlic and white parts of the green onions to the skillet, stirring for 30 seconds until fragrant.
- Pour the prepared sauce into the skillet and bring to a simmer, stirring constantly until it thickens, about 1–2 minutes.
- Return the cooked scallops and shrimp to the skillet, tossing gently to coat evenly in the sauce for 1 minute.
- Remove from heat and garnish with the green parts of the green onions.
Delight in the tender, juicy scallops and shrimp coated in that sticky-sweet honey garlic glaze—it’s a texture dream with a savory punch. Serve it over a bed of fluffy rice to soak up every last drop, or get creative by wrapping it in lettuce cups for a low-carb twist that’s just as addictive.
Bacon-Wrapped Scallops and Shrimp
Gather ’round, seafood lovers and bacon enthusiasts—it’s time to elevate your appetizer game with a dish that’s basically a party on a toothpick. This surf-and-turf dream combines sweet, tender scallops and shrimp with the salty, crispy magic of bacon, creating a bite-sized flavor explosion that’s impossible to resist. Trust me, these will disappear faster than you can say “more, please!”
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
Large sea scallops – 12
Large shrimp, peeled and deveined – 12
Bacon slices – 12
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Fresh lemon – 1
Instructions
1. Pat the scallops and shrimp completely dry with paper towels to ensure a good sear.
2. Wrap each scallop and shrimp individually with one slice of bacon, securing it with a toothpick through the center.
3. Season all wrapped seafood evenly with salt and black pepper.
4. Heat a large skillet over medium-high heat and add olive oil until it shimmers, about 1 minute.
5. Place the bacon-wrapped scallops and shrimp in the skillet in a single layer, cooking in batches if needed to avoid overcrowding.
6. Cook for 3–4 minutes per side until the bacon is crispy and golden brown and the seafood is opaque.
7. Squeeze fresh lemon juice over the cooked scallops and shrimp immediately after removing them from the skillet.
8. Transfer to a plate lined with paper towels to drain any excess grease.
What a triumph! The result is a delightful contrast of textures—crispy, smoky bacon giving way to juicy, sweet scallops and tender shrimp, all brightened by that zesty lemon finish. Serve these hot off the skillet as a crowd-pleasing appetizer, or get creative by skewering them with grilled veggies for a fun, interactive main course that’ll have everyone reaching for seconds.
Miso-Glazed Scallops and Shrimp
Hang onto your spatulas, seafood lovers, because we’re about to dive fork-first into a dish that’s so flavorful, it might just make your taste buds do a happy dance. This miso-glazed scallops and shrimp combo is the weeknight hero you’ve been craving—quick, elegant, and packed with umami goodness that’ll have you licking the plate (no judgment here!).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– Large sea scallops – 12
– Large shrimp, peeled and deveined – 12
– White miso paste – ¼ cup
– Honey – 2 tbsp
– Soy sauce – 1 tbsp
– Rice vinegar – 1 tbsp
– Vegetable oil – 2 tbsp
– Sesame seeds – 1 tsp
– Green onions, thinly sliced – 2
Instructions
1. Pat the scallops and shrimp completely dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together the white miso paste, honey, soy sauce, and rice vinegar until smooth.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the scallops to the skillet, spacing them apart, and sear undisturbed for 2 minutes until golden brown on the bottom.
5. Flip the scallops and cook for 1 more minute, then transfer them to a plate.
6. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
7. Add the shrimp and cook for 2 minutes per side until pink and opaque.
8. Return the scallops to the skillet and pour the miso glaze over the seafood.
9. Cook, stirring gently, for 1 minute until the glaze thickens and coats the scallops and shrimp evenly.
10. Remove from heat and sprinkle with sesame seeds and sliced green onions.
11. Serve immediately while hot.
Ready to dig in? The scallops boast a caramelized, buttery exterior with a tender bite, while the shrimp stay juicy and sweet, all wrapped in that glossy, savory-sweet miso hug. Try it over a bed of fluffy rice or zucchini noodles for a low-carb twist—either way, it’s a showstopper that’ll have everyone asking for seconds!
Asian-Inspired Scallops and Shrimp with Ginger Sauce
Sick of the same old seafood routine? Let’s shake things up with a dish that’s faster than your last online impulse buy and packed with flavor that’ll make your taste buds do a happy dance. This Asian-inspired combo brings tender scallops and shrimp together in a zesty ginger sauce that’s seriously addictive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Scallops – 1 lb
– Shrimp – 1 lb, peeled and deveined
– Vegetable oil – 2 tbsp
– Ginger – 2 tbsp, minced
– Garlic – 3 cloves, minced
– Soy sauce – ¼ cup
– Rice vinegar – 2 tbsp
– Honey – 1 tbsp
– Cornstarch – 1 tsp
– Water – 2 tbsp
– Green onions – 2, sliced
Instructions
1. Pat the scallops and shrimp completely dry with paper towels—this is key for a golden sear, not a sad steam.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the scallops in a single layer and sear for 2 minutes per side until golden brown, then transfer to a plate.
4. Add the remaining 1 tbsp oil to the skillet and cook the shrimp for 1–2 minutes per side until pink and opaque, then set aside with the scallops.
5. Reduce heat to medium, add the ginger and garlic, and sauté for 30 seconds until fragrant—don’t let it burn!
6. Whisk in the soy sauce, rice vinegar, and honey, bringing the mixture to a gentle simmer.
7. In a small bowl, mix the cornstarch and water until smooth, then stir it into the sauce to thicken, about 1 minute.
8. Return the scallops and shrimp to the skillet, tossing to coat in the sauce and heat through for 1 minute.
9. Sprinkle with green onions just before serving.
Velvety scallops and juicy shrimp soak up that tangy-sweet ginger sauce, creating a texture party in every bite. Serve it over steamed rice to catch every drop, or get fancy with zucchini noodles for a low-carb twist that still feels indulgent.
Conclusion
A treasure trove of seafood inspiration awaits! Whether you’re planning a fancy dinner or a quick weeknight meal, these 27 scallop and shrimp recipes have you covered. We hope you find a new favorite to try. Don’t forget to let us know which recipe you loved most in the comments and share this roundup with your fellow foodies on Pinterest. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
