Get ready to transform your ordinary dinner into an extraordinary culinary experience that will transport you straight to a gourmet restaurant! This Scallops and Shrimp with Creamy Sun-Dried Tomato Sauce is not just a meal, it's a flavor explosion that combines the delicate sweetness of perfectly seared seafood with a luxuriously rich and tangy sauce. Whether you're looking to impress a date, treat your family, or simply indulge in a restaurant-quality dish at home, this recipe is your ticket to instant kitchen stardom.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 pound scallops
- 1 pound shrimp, peeled and deveined
- 1/2 cup sun dried tomatoes, chopped
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 pound of scallops, 1 pound of shrimp (peeled and deveined), 1/2 cup of chopped sun dried tomatoes, 1 cup of heavy cream, 2 tablespoons of olive oil, 2 cloves of minced garlic, and salt and pepper to taste.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Allow the oil to warm for about a minute until it shimmers but does not smoke.
- Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to let it burn, as burnt garlic can impart a bitter flavor.
- Next, add the scallops to the skillet in a single layer. Season with salt and pepper. Cook the scallops for about 2-3 minutes on one side until they develop a golden crust.
- Carefully flip the scallops over and cook for an additional 2-3 minutes on the other side until they are opaque and cooked through. Once done, remove the scallops from the skillet and set them aside on a plate.
- In the same skillet, add the shrimp and season with salt and pepper. Cook the shrimp for about 2-3 minutes on one side, then flip and cook for another 1-2 minutes until they are pink and opaque. Remove the shrimp from the skillet and set aside with the scallops.
- In the same skillet, add the chopped sun dried tomatoes and stir them into the remaining oil and juices. Cook for about 1-2 minutes to warm them through.
- Pour in the heavy cream and stir well to combine with the sun dried tomatoes. Bring the mixture to a gentle simmer, allowing it to thicken slightly, which should take about 3-4 minutes.
- Once the sauce has thickened, return the cooked scallops and shrimp to the skillet. Gently toss them in the creamy sun dried tomato sauce to coat evenly.
- Allow everything to heat through for an additional 2-3 minutes, then taste the sauce and adjust seasoning with more salt and pepper if necessary.
- Serve the scallops and shrimp immediately, spooning the creamy sun dried tomato sauce over the top. This dish pairs wonderfully with pasta, rice, or a fresh green salad.
Tips
- Pat your scallops and shrimp completely dry before cooking to ensure a beautiful golden sear.
- Use a heavy-bottomed skillet for even heat distribution and better caramelization.
- Don't overcrowd the pan - cook seafood in batches if needed to maintain high heat.
- Watch your cooking times carefully: scallops and shrimp cook quickly and can become rubbery if overdone.
- Use fresh, high-quality seafood for the best flavor and texture.
- Let your skillet get hot before adding seafood to achieve that perfect golden crust.
- Consider garnishing with fresh herbs like parsley or basil for an extra pop of color and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 40g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 250mg
