Scallops and Shrimp with Creamy Sun-Dried Tomato Sauce
This dish brings together mouthwatering seafood and a luscious creamy sauce with sun-dried tomatoes, perfect for busy weeknights or special occasions.
Servings: 4 servings
Calories: 450kcal
Ingredients
Seafood
- 1/2 lb shrimp, fresh, peeled, and deveined Sweet and succulent.
- 1/2 lb sea scallops Plump and juicy.
Vegetables and Aromatics
- 1 cup fresh spinach Will wilt beautifully in the sauce.
- 1/2 shallot, finely diced Adds subtle sweetness.
- 3 cloves garlic, minced For an aromatic kick.
Sauce Ingredients
- 1 cup heavy cream Forms the base of the sauce.
- 2 tablespoons sun-dried tomatoes, chopped Provides tangy contrast.
- 2 tablespoons Parmesan cheese, freshly grated Adds nutty richness.
- 1 tablespoon butter For sautéing.
Spices and Oils
- to taste red crushed pepper Adds a hint of heat.
- to taste salt and black pepper For seasoning.
- as needed oil For cooking in the skillet.
Instructions
Sear the Seafood
- Season the shrimp and scallops with salt and black pepper. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the scallops for 2-3 minutes on each side until golden. Set aside.
- In the same skillet, add the shrimp and cook for about 1-2 minutes per side until pink. Remove and set aside with the scallops.
Sauté the Aromatics
- Reduce heat to medium and add butter to the skillet. Once melted, add shallots and sauté for about 1 minute until softened.
- Stir in spinach and sun-dried tomatoes, adding red pepper flakes and season with salt and black pepper. Cover and cook for 1-2 minutes until spinach wilts.
Make the Creamy Sauce
- Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and stir in Parmesan cheese. Let simmer gently for 2-3 minutes to thicken.
Combine Seafood with Sauce
- Add cooked shrimp back to the skillet and cover, cooking for 1-2 minutes until warmed through. Return scallops to the pan for an additional 10-20 seconds.
- Taste and adjust seasoning as needed, then serve immediately with pasta, rice, or crusty bread.
Notes
For a deeper flavor, marinate seafood in olive oil, lemon zest, and minced garlic for 30 minutes before cooking. You can use frozen seafood as long as it’s thawed and patted dry. Add a splash of lemon juice before serving for brightness, or toss in fresh herbs like basil or parsley.