Description
Surf and Turf Scallops and Shrimp in Cream Sauce
Ingredients:
Protein:
6 sea scallops
6 large shrimp (peeled and deveined)
Seasoning:
Salt and freshly ground black pepper (to taste)
1 tsp garlic powder
1 tbsp olive oil
2 tbsp unsalted butter
For the Cream Sauce:
2 cloves garlic, minced
1/2 cup chicken or seafood broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tsp Dijon mustard
1 tbsp chopped fresh parsley (plus more for garnish)
Instructions:
1. Prepare the Scallops and Shrimp:
Pat the scallops and shrimp dry with paper towels. Season with salt, pepper, and garlic powder.
2. Sear the Scallops:
Heat the olive oil and 1 tbsp butter in a skillet over medium-high heat.
Once the pan is hot, add the scallops and sear for about 2-3 minutes on each side until golden and opaque. Remove and set aside.
3. Cook the Shrimp:
In the same skillet, add the shrimp and cook for about 2 minutes per side until they turn pink. Remove and set aside with the scallops.
4. Prepare the Cream Sauce:
Lower the heat to medium and add the remaining butter. Sauté the minced garlic until fragrant (about 1 minute).
Stir in the broth, scraping up any browned bits from the skillet. Simmer for 2-3 minutes.
Add the heavy cream, Parmesan cheese, and Dijon mustard. Stir until the sauce thickens slightly (2-3 minutes).
5. Combine and Garnish:
Return the scallops and shrimp to the skillet, spooning the sauce over them to coat.
Sprinkle with fresh parsley for garnish.
6. Serve:
Serve the dish immediately with crusty bread, pasta, or steamed