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This Easy Shrimp and Scallops recipe makes an impressive and delicious meal that’s on the table in in under 30 minutes!
Know Before You Scroll
What You’ll Need
Dry sea scallops, large shrimp, butter, garlic, fresh parsley, lemon, capers, vegetable oil, salt, and pepper.
Flavor Profile
Rich, buttery, garlicky, and bright with fresh lemon and a subtle briny finish from the capers.
Difficulty Level
Easy
Equipment Needed
Large cast iron or stainless steel skillet, small saucepan, tongs, paper towels, and a sharp knife.
Top Tip
Pat the shrimp and scallops completely dry and let them rest on paper towels for 10 minutes before cooking. Dry seafood is the secret to a beautiful golden crust.
Time-Saving Tips
Prep the garlic, parsley, lemon, and capers while the seafood rests. Once the pan is hot, the dish cooks in under 10 minutes.
Ingredient Swaps
Swap the shrimp or scallops for your favorite seafood, replace parsley with chives, or omit the capers for a simple brown butter garlic sauce.
Why This Recipe Works
Some seafood recipes are all about fancy techniques, but this one proves you don’t need them. The key is treating shrimp and scallops separately so each cooks perfectly before they’re reunited in a silky brown butter garlic sauce.
I tested different cooking times, butter amounts, and sauce variations until the seafood stayed tender while the sauce was rich without feeling heavy. The capers brighten everything beautifully, and letting the butter brown just enough creates an incredible nutty flavor that tastes like something from a high-end seafood restaurant.
Ingredient Notes
Large Shrimp
Best Choice
Large (21–25 count) peeled and deveined shrimp cook quickly and stay juicy.
Substitutions
Jumbo shrimp or extra-large shrimp both work well—just adjust cooking time slightly.
Where to Find
Fresh seafood case or frozen seafood aisle.
Fresh Garlic
Best Choice
Fresh minced garlic gives the sauce its bold flavor.
Substitutions
Jarred minced garlic works in a pinch.
Where to Find
Produce section.
Capers, Lemon & Parsley
Best Choice
Fresh lemon and parsley brighten the rich butter while capers add a salty, briny finish.
Substitutions
Skip the capers if preferred or replace with chopped green olives for a different twist.
Where to Find
Capers are usually near the olives and pickles; parsley and lemons are in produce.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Dry the Seafood for a Perfect Sear
Pat the shrimp and scallops completely dry, then let them rest on paper towels for about 10 minutes. The surface should feel dry to the touch—this helps create that beautiful golden crust instead of steaming.
2
Make the Brown Butter Sauce
Melt the butter over medium heat until it foams, then watch as it turns golden with tiny brown specks and smells wonderfully nutty. Remove from the heat and stir in the garlic, parsley, lemon zest, lemon juice, and capers. The garlic should sizzle gently from the residual heat.
3
Sear the Scallops
Heat the skillet until the oil shimmers before adding the butter. Place the scallops flat-side down without moving them. When they release easily and have a deep golden crust, flip and cook until just opaque.
4
Cook the Shrimp
Add the shrimp in a single layer. They’ll curl into a loose “C” shape and turn pink with lightly golden edges when perfectly cooked. Avoid overcooking—they should still look juicy.
5
Finish with the Sauce
Pour the brown butter sauce into the skillet and scrape up every browned bit from the bottom of the pan. Return the shrimp and scallops and gently spoon the warm sauce over them until everything is glossy and coated.
Perfect Pairings
Recipe
Easy Shrimp and Scallops
Ingredients
Seafood:
- ¾ lb dry sea scallops (10–20 per pound, tendons removed)
- ¾ lb large shrimp (peeled and deveined, tails optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter (divided)
Brown Butter Caper Sauce:
- 4 tablespoons unsalted butter (cut into pieces)
- 6 cloves garlic (minced)
- 2 tablespoons fresh parsley (minced)
- 1 tablespoon lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons capers (drained)
- Salt and pepper (to taste)
Instructions
- Pat scallops and shrimp very dry with paper towels. Set them on a towel-lined plate and let them rest for 10 minutes to pull away extra moisture — that’s the secret to a perfect golden sear.
- In a small saucepan over medium heat, melt 4 tablespoons butter. It’ll foam, then turn golden brown and start smelling nutty (3–4 minutes).
- Remove from heat and stir in garlic, parsley, lemon zest, lemon juice, and capers. They’ll sizzle a bit — that’s where the magic happens.
- Season lightly with salt and pepper, then cover and set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over high heat until hot and shimmering.
- Add 1 tablespoon butter, then place scallops flat side down. Cook 1½ minutes, flip, and cook another 1–1½ minutes, until just opaque with a golden crust.
- Transfer to a plate and tent with foil.
- Wipe the pan if needed, then heat 1 tablespoon oil over medium-high heat.
- Add shrimp in a single layer, season with salt and pepper, and cook for 1–1½ minutes per side, just until pink and opaque.
- Remove shrimp and keep warm with scallops.
- Lower the heat to low. Pour the brown butter caper sauce into the skillet, scraping up any golden bits from the pan.
- Let it warm for about 30 seconds, then return scallops and shrimp to the pan.
- Spoon the sauce over everything until glossy and coated in that buttery, lemony, briny perfection.
- Plate immediately, drizzle with extra sauce, and sprinkle with a little extra parsley or lemon zest if you’d like.
- Serve with crusty bread, angel hair pasta, or mashed cauliflower to soak up every last bit of sauce.
Tips
Erren’s Top Tips
- Dry-packed scallops always produce the best golden crust. Wet-packed scallops release too much moisture.
- Resist the urge to move the scallops while they sear. They’ll naturally release once they’re properly browned.
- Brown butter can go from perfect to burnt in seconds, so remove it from the heat as soon as it smells nutty.
- Cook the shrimp and scallops separately so neither overcooks.
- Warm the sauce gently at the end—don’t boil it once the seafood is added.
- Serve immediately while the seafood is tender and the butter sauce is silky.
Variations & Add-Ins
- Add a pinch of crushed red pepper flakes for gentle heat.
- Stir in grated Parmesan before serving over pasta.
- Finish with fresh basil or chives instead of parsley.
- Add sautéed asparagus, spinach, or cherry tomatoes for a complete meal.
- Swap the shrimp for lobster or add chunks of white fish.
- Toss with angel hair, linguine, or fresh homemade pasta.
Storage & Freezing
Storage: Store leftovers in an airtight container for up to 2 days. Reheating: Warm gently over low heat just until heated through. Avoid microwaving for long periods, as seafood can become rubbery. Freezing: Not recommended. Shrimp and scallops lose their tender texture after freezing and reheating, and the butter sauce may separate.
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FAQs
Why are my scallops not browning?
This usually happens if the scallops are too wet or the pan isn’t hot enough. Make sure your scallops are super dry, and use high heat with a little oil for the best sear.
Can I use frozen shrimp and scallops?
Yes. Thaw them completely in the refrigerator, then dry them very well with paper towels before cooking.
What’s the difference between dry and wet scallops?
Dry scallops contain no added solution, allowing them to caramelize beautifully. Wet scallops have been treated with preservatives and retain extra water, making browning much more difficult.
Can I substitute the lemon juice with something else?
Yes! White wine or a splash of vinegar works well. The acidity balances the richness of the brown butter.
How do I know when scallops are done?
They should turn pink and opaque and curl into a gentle “C” shape. If they curl tightly into an “O,” they’re usually overcooked.
Can I make the sauce ahead?
Yes. Brown the butter and prepare the sauce a few hours ahead. Rewarm it gently just before combining with the cooked seafood.
What should I serve with shrimp and scallops?
This dish pairs beautifully with angel hair pasta, risotto, mashed potatoes, roasted vegetables, crusty bread, or a crisp green salad.
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