Easy Shrimp and Scallops

Seared scallops garnished with chopped herbs and surrounded by a savory green sauce with capers. The golden brown scallops are juicy and flavorful, accented by a rich brown butter garlic sauce that enhances every bite.

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Tender seared shrimp and scallops in a nutty brown butter sauce with garlic, lemon, and capers. A restaurant quality dish made easy!

Course Appetizer, Dinner, Main Course

Cuisine American, French, Mediterranean

Keyword garlic butter sauteed shrimp, Pan Seared Shrimp and Scallops with Brown Butter Garlic Sauce, shrimp and scallop scampi

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 365

Author Erren Hart

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

US Customary - Metric

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.

Notes

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.

Nutrition