Scallops and Shrimp with Creamy Sun-Dried Tomato Sauce
A delightful dish combining succulent shrimp and plump scallops in a creamy, tangy sauce ideal for special occasions.
Servings: 4 servings
Calories: 450kcal
Ingredients
Seafood
- 1/2 lb shrimp, fresh and peeled Peeled and deveined for convenience.
- 1/2 lb sea scallops Plump and sweet, perfect for searing.
Vegetables
- 1 cup fresh spinach Adds vibrancy and nutrition.
- 1/2 unit shallot, finely diced Contributes mild sweetness.
- 3 cloves garlic, minced Adds aromatic flavor.
- 2 tablespoons sun-dried tomatoes Elevates the dish with intense flavor.
Sauce Ingredients
- 1 cup heavy cream Forms the rich base of the sauce.
- 2 tablespoons Parmesan cheese, freshly grated Adds nutty depth.
- 1 tablespoon butter For sautéing.
- Red crushed pepper Optional, for added heat.
- Salt and black pepper To taste.
- Oil For cooking.
Instructions
Searing the Seafood
- Season the shrimp and scallops generously with salt and pepper.
- Warm a large skillet over medium-high heat, adding a drizzle of oil.
- Once sizzling, sear the scallops for 2-3 minutes on each side until golden and just cooked through.
- Remove scallops and set aside.
- In the same pan, toss in the shrimp, searing for about 1-2 minutes on each side until they turn pink.
- Set the shrimp aside.
Sautéing the Aromatics
- Lower the heat to medium and add butter to the skillet.
- Sauté the shallots for 1 minute until soft.
- Stir in the spinach, sun-dried tomatoes, and optional red pepper flakes.
- Season with salt and pepper, cover, and cook for 1-2 minutes until the spinach wilts.
Making the Creamy Sauce
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and stir in Parmesan cheese.
- Allow the sauce to simmer for 2-3 minutes until it thickens.
Finishing and Serving
- Incorporate the shrimp back into the sauce, cover, and cook for an additional 1-2 minutes until fully cooked.
- Return the scallops to the pan and warm for 10-20 seconds.
- Adjust seasoning as necessary and serve immediately, on pasta or alongside crusty bread.
Notes
Pat scallops dry before cooking for the best sear. Consider garnishing with fresh herbs like basil or parsley, and a squeeze of lemon to brighten flavors.