Best Shrimp And Scallop Sauté Recipes

Shrimp and Scallop Sauté image

Yield Serves 6

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons olive oil
6 large garlic cloves, minced
1 pound mushrooms, sliced
2 tablespoons tomato paste
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 pound medium shrimp, peeled, deveined
1 bunch green onions, sliced
1 pound bay scallops
1/3 cup chopped fresh parsley

Steps:

Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

Shrimp, Scallop, and Mushroom Saute image

Provided by ratherbeswimmin

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
3/4 lb large scallop, halved
3/4 lb medium shrimp, shelled and deveined
6 green onions, sliced (include some tender green tops)
2 garlic cloves, minced
1/2 red bell pepper, chopped
2 cups sliced mushrooms
1/4 cup dry white wine
1 teaspoon Dijon mustard
1 teaspoon lemon juice
salt
fresh ground black pepper
2 tablespoons chopped parsley

Steps:

In a large skillet, melt butter over medium heat; add in scallops; saute until they turn opaque, about 3 minutes.
Add in shrimp; saute until they turn pink, about 3 minutes.
With a slotted spoon, remove scallops and shrimp to a plate.
Add in onions, garlic, bell pepper, and mushrooms; saute until vegetables are tender, about 5 minutes (add more butter, if necessary).
Stir in wine, mustard, lemon juice, salt, and pepper; cook until liquid is slightly reduced, 2-3 minutes.
Return scallops and shrimp to sauce; cook until reheated and flavors are blended, about 5 minutes.
Stir in parsley; serve immediately.

Nutrition Facts : Calories 251.1, Fat 8.2, SaturatedFat 4, Cholesterol 172.9, Sodium 325.6, Carbohydrate 7.7, Fiber 1.4, Sugar 2, Protein 33.5

SB SHRIMP AND SCALLOP SAUTE image

Categories Shellfish

Yield 4 servings

Number Of Ingredients 9

3/4 lb sea scallops
3/4 lb large shrimp, peeled and deveined
3 garlic cloves, minced
Salt
Freshly ground black pepper
1 tblsp extra-virgin olive oil
2 tsp fresh lemon juice
2 tsp finely grated lemon zest
1 tblsp freshly chopped parsley

Steps:

In a large bowl, combine scallops, shrimp, garlic, and a pinch of salt and pepper; toss until seafood is well coated. In a large skillet, heat oil over medium-high heat. Add seafood mixture and cook, stirring frequently, until shrimp turn pink and scallops are just cooked through, 3 to 4 minutes. Transfer to a large serving bowl, add lemon juice and zest, and stir well. Sprinkle with parsley and serve warm.