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
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your scallops and shrimp are thoroughly patted dry; this is crucial for a proper sear. Heat your skillet until the oil and butter shimmer. Add scallops, ensuring they are not touching, and do not move them for a full 2-3 minutes to develop a golden crust. Flip and repeat. Remove scallops and immediately add shrimp to the same hot pan. Cook until just pink and opaque. For the sauce, after sautéing garlic, deglaze the pan with broth, using a wooden spoon to scrape up all the flavorful browned bits. Let the broth reduce by half before adding cream, cheese, and mustard. Simmer gently until the sauce coats the back of a spoon.
Serving Suggestions
This rich and elegant dish pairs beautifully with sides that complement the creamy sauce. Serve it over a bed of linguine or fettuccine to soak up every drop. For a lighter option, try it with steamed asparagus, zucchini noodles, or a simple arugula salad. Crusty bread, like a baguette or garlic bread, is non-negotiable for cleaning the plate. A glass of crisp Chardonnay or a dry Riesling balances the richness perfectly.
How-to Summary
In brief: Dry seafood, season, and sear scallops then shrimp in a hot pan. Remove. Make sauce in the same pan by cooking garlic, adding broth (deglaze), then cream, Parmesan, and mustard. Simmer to thicken. Return seafood to heat through. Garnish with parsley and serve immediately.
Frequently Asked Questions
Can I use frozen shrimp and scallops? Yes, but they must be fully thawed and patted extremely dry. Refrigerate in a sealed container overnight or place in a bowl under cold running water.
What can I substitute for heavy cream? For a slightly lighter sauce, half-and-half can work, but it will be less rich and thicken more slowly. Do not use milk, as it may curdle.
How do I know when the scallops are done? They should be firm to the touch and opaque in the center. An instant-read thermometer should read 120°F (49°C).
Can I make the sauce ahead of time? You can prepare the base sauce (through simmering) ahead, but add the seafood only when reheating to prevent overcooking.
My sauce is too thin. How can I thicken it? Let it simmer a few minutes longer to reduce. You can also create a quick slurry with 1 tsp cornstarch and 1 tbsp cold water, then whisk it in.
Common Mistakes to Avoid
- Not Drying the Seafood: Moisture creates steam, preventing a good sear and leading to boiled, rubbery texture.
- Crowding the Pan: Adding too many scallops at once lowers the pan temperature, causing them to steam instead of sear.
- Overcooking the Shrimp: They cook quickly and will become tough if left in the pan too long.
- Adding Cheese to a Boiling Sauce: High, direct heat can cause the Parmesan to clump. Ensure the sauce is at a gentle simmer when adding it.
Conclusion
This Surf and Turf Scallops and Shrimp in Cream Sauce is a restaurant-quality meal that is deceptively simple to master at home. The key lies in the technique: a proper sear and a well-balanced, velvety sauce. By following the detailed steps and avoiding common pitfalls, you can create an impressive, luxurious dish perfect for a special dinner or a decadent weeknight treat. The combination of sweet seafood and rich Parmesan cream is truly unforgettable.