Lemon Garlic Butter Shrimp & Scallops

Prepare the Seafood: Pat the shrimp and scallops dry with a paper towel. Season both with salt, pepper, and paprika.
Sear the Scallops: Heat olive oil in a skillet over medium-high heat. Add the scallops and sear them for 2-3 minutes on each side until golden brown. Remove them from the pan and set aside.
Cook the Shrimp: In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute. Add the shrimp and cook for 2 minutes per side until they turn pink and opaque.
Combine & Finish: Return the scallops to the skillet. Drizzle with fresh lemon juice and toss everything together in the garlic butter sauce.
Garnish & Serve: Sprinkle with fresh parsley and serve with lemon wedges.
Serving and Storage Tips: Serve immediately with your favorite side dish like pasta, rice, or crusty bread. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the seafood.

Variations: You can add a splash of white wine or chicken broth to the skillet after cooking the shrimp for a richer sauce. Serve with sautéed vegetables for a complete meal.

FAQ:

Can I use frozen shrimp and scallops?
Yes, just make sure they’re fully thawed and patted dry before cooking to avoid excess moisture in the pan.

Can I substitute the scallops?
Yes, you can use just shrimp or substitute with other seafood like lobster tails or crab.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: ~320 per serving
Protein: ~35g per serving

Enjoy this quick, flavorful seafood dish that’s sure to impress!