Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
This seafood dish blends sweet scallops and tender shrimp in a silky tomato cream sauce, perfect for a quick and elegant dinner.
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.
Notes
Serve over pasta, rice, or a bed of sautéed greens. Garnish with extra parmesan and a squeeze of lemon for brightness. Cool leftovers to room temperature before storing. Refrigerate for up to 2 days.