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Seafood in Creamy Garlic Wine Sauce

Seafood in creamy garlic wine sauce brings golden seared scallops and shrimp together in a rich white wine cream sauce. Fresh lemon juice and parsley brighten the silky sauce just before serving.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the seafood
  • 1 lb sea scallops large, side muscles removed and patted dry
  • 1 lb shrimp large (16 to 20 per pound), peeled, deveined, and patted dry
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
For the sauce
  • 3 tbsp unsalted butter
  • 1 shallot small, minced
  • 3 cloves garlic minced
  • 0.75 cup dry white wine
  • 1 cup heavy cream
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

Sear the seafood
  1. Pat the scallops and shrimp dry.
  2. Season them evenly with the salt and pepper.
  3. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium-high heat until shimmering.
  4. Add the scallops in a single layer and cook for 2 to 3 minutes per side, until golden and opaque.
  5. Transfer the scallops to a plate.
  6. Add the remaining 1 tablespoon olive oil to the skillet.
  7. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until opaque and curled.
  8. Transfer the shrimp to the plate.
Make the sauce
  1. Reduce the heat to medium and melt the butter in the skillet.
  2. Add the shallot and cook for 2 to 3 minutes, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Pour in the wine, scraping up the browned bits from the skillet.
  5. Simmer for 3 to 5 minutes, until reduced by about half.
  6. Stir in the heavy cream and simmer gently for 4 to 6 minutes, until the sauce lightly coats a spoon.
Finish the dish
  1. Return the scallops, shrimp, and any accumulated juices to the skillet.
  2. Simmer gently for 1 to 2 minutes, until heated through.
  3. Remove from the heat and stir in the lemon juice and parsley.

Notes

For the best sear, pat the seafood thoroughly dry before seasoning. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended because the cream sauce may separate. For a dairy-free variation, use dairy-free butter and an unsweetened plant-based cream.