Scallops and Shrimp with Creamy Sun-dried Tomato Sauce is a quick, rich seafood dish that feels special but cooks fast.
- introduction: Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
- why make this recipe: Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
- how to make Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
- how to serve Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
- how to store Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
- tips to make Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
- variation (if any): Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
- FAQs: Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
introduction: Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
This Scallops and Shrimp with Creamy Sun-dried Tomato Sauce blends sweet scallops and tender shrimp in a silky tomato cream sauce.
If you enjoy sun-dried tomato cream flavor, try a similar pasta idea like the creamy chicken and sun-dried tomato spaghetti for another easy weeknight meal.
why make this recipe: Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
Make Scallops and Shrimp with Creamy Sun-dried Tomato Sauce when you want a fast, elegant dinner.
It cooks in about 15 minutes and needs few ingredients, yet tastes restaurant-level good.
For another rich sauce idea, see the caramelized onion and garlic burger with creamy herb sauce for sauce inspiration.
how to make Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
Follow these clear steps to make Scallops and Shrimp with Creamy Sun-dried Tomato Sauce at home.
Ingredients :
- 1/2 lb shrimp, raw, peeled, and deveined
- 1/2 lb sea scallops
- 1 cup fresh spinach
- 1/2 shallot, finely diced
- 3 garlic cloves, finely minced
- 1 cup heavy cream
- 2 tbsp sun-dried tomatoes
- 2 tbsp freshly grated parmesan cheese
- 1 tbsp butter
- Red crushed pepper, to taste (optional)
- Salt and pepper, to taste
- Oil for cooking
Directions :
- Season the shrimp and scallops with salt and pepper. Heat oil in a large skillet over medium-high heat.
- Cook the scallops for 2-3 minutes on each side until golden and just cooked through; remove and set aside.
- In the same skillet, add butter and shallots. Sauté for 1 minute.
- Add spinach, sun-dried tomatoes and red crushed pepper; season with salt and pepper. Cover and cook for 1-2 minutes until spinach is wilted.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in heavy cream and add parmesan cheese. Let the sauce thicken slightly, then add the shrimp. Cover and cook for 1-2 minutes, or until shrimp are cooked through.
- Return the scallops to the skillet, warming them for about 10-20 seconds. Adjust seasoning if necessary and serve immediately.
how to serve Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
Serve Scallops and Shrimp with Creamy Sun-dried Tomato Sauce over pasta, rice, or a bed of sautéed greens.
Garnish with extra parmesan and a squeeze of lemon for brightness. Keep portions small so the seafood stays the star.
how to store Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
Cool the dish to room temperature before storing.
Put in an airtight container and refrigerate up to 2 days. Reheat gently on low heat to avoid overcooking the seafood.
tips to make Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
- Pat scallops dry to get a good sear and avoid steaming.
- Use medium-high heat for quick cooking and a golden crust.
- Add the cream after soft ingredients cook so it thickens without burning.
For another creamy sauce idea to try, check the creamy chicken with mushrooms and dijon sauce.
variation (if any): Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
- Add a splash of white wine before the cream for deeper flavor.
- Swap spinach for arugula or kale for a different green.
- Use sun-dried tomato paste or chopped jarred tomatoes if you like a stronger tomato note.
FAQs: Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
Q: Can I use frozen scallops or shrimp?
A: Yes. Thaw fully and pat dry before cooking to get a good sear and even cooking.
Q: How do I prevent overcooked shrimp and scallops?
A: Cook them quickly on high heat and remove scallops once they are firm and opaque. Add shrimp last and cook just until pink.
Q: What pan works best for this recipe?
A: A heavy skillet or a stainless steel pan works well for searing and making the sauce. Buy it here.
Q: Can I make the sauce ahead?
A: You can make the sauce a few hours ahead and warm it gently, then add freshly cooked seafood before serving.
Q: Is this dish good for guests?
A: Yes. It looks and tastes special but is easy to cook, making it a great choice for dinner guests.
Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
Ingredients
Seafood
- 1/2 lb shrimp, raw, peeled, and deveined
- 1/2 lb sea scallops
Vegetables
- 1 cup fresh spinach
- 1/2 unit shallot, finely diced
- 3 cloves garlic, finely minced
Sauce Ingredients
- 1 cup heavy cream
- 2 tbsp sun-dried tomatoes
- 2 tbsp freshly grated parmesan cheese
- 1 tbsp butter
Seasoning & Oil
- Red crushed pepper, to taste (optional)
- Salt and pepper, to taste
- Oil for cooking
Instructions
Preparation
- Season the shrimp and scallops with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
Cooking Seafoods
- Cook the scallops for 2-3 minutes on each side until golden and just cooked through; remove and set aside.
Making the Sauce
- In the same skillet, add butter and shallots. Sauté for 1 minute.
- Add spinach, sun-dried tomatoes and red crushed pepper; season with salt and pepper. Cover and cook for 1-2 minutes until spinach is wilted.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in heavy cream and add parmesan cheese. Let the sauce thicken slightly, then add the shrimp. Cover and cook for 1-2 minutes, or until shrimp are cooked through.
Finishing Up
- Return the scallops to the skillet, warming them for about 10-20 seconds. Adjust seasoning if necessary and serve immediately.
