Garlic Butter Shrimp and Scallops is an elegant seafood dinner featuring juicy golden shrimp, tender seared scallops, fresh garlic, melted butter, herbs, and bright lemon. Inspired by the dish in the image, this recipe keeps the seafood simple so the naturally sweet flavor of the shrimp and scallops remains the star.
The secret to making this dish taste restaurant-quality is getting a beautiful golden sear without overcooking the seafood. Scallops should have caramelized edges with tender centers, while shrimp should stay plump and juicy. Once both are cooked, a quick garlic-lemon butter sauce is prepared right in the same skillet, capturing all the flavorful browned bits left behind.
Despite its impressive appearance, this meal comes together in about 30 minutes, making it suitable for both special occasions and weeknight dinners. Serve it with crusty bread, pasta, rice, mashed potatoes, or vegetables for an easy seafood meal that looks much more complicated than it really is.
Why You’ll Love This Garlic Butter Shrimp and Scallops Recipe
Shrimp and scallops are a perfect combination because both have a naturally sweet, delicate flavor but slightly different textures. The shrimp are juicy and lightly firm, while large sea scallops become incredibly tender when properly seared.
The garlic butter sauce brings everything together without overwhelming the seafood. Fresh lemon balances the richness of the butter, while parsley gives the finished plate freshness and color.
This recipe is also wonderfully versatile. Serve it as an appetizer with lemon wedges and garlic butter for dipping, or transform it into a complete dinner by adding pasta, rice, potatoes, or vegetables.
Ingredients
For the Shrimp
- 1 pound large or jumbo shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
For the Scallops
- 1 pound large sea scallops
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
For the Garlic Butter Sauce
- 5 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
For Serving
- Lemon wedges
- Fresh parsley
- Crusty bread, optional
How to Make Garlic Butter Shrimp and Scallops
1. Prepare the Seafood
Proper preparation is extremely important when cooking shrimp and scallops.
Pat the shrimp thoroughly dry with paper towels and place them in a bowl. Season with salt, black pepper, garlic powder, and paprika.
Next, prepare the scallops. If each scallop has a small, firm side muscle attached, gently pull it away and discard it.
Use several clean paper towels to pat the scallops extremely dry.
This step makes a major difference. Moist scallops release water into the pan and steam rather than developing the beautiful caramelized surface visible in the image.
Season the scallops with salt, black pepper, and garlic powder immediately before cooking.
2. Heat the Skillet
Place a large stainless-steel or cast-iron skillet over medium-high heat.
Allow it to become properly hot before adding the oil.
A hot skillet allows the seafood to make immediate contact with intense heat, encouraging browning rather than steaming.
Add about one tablespoon of olive oil and swirl it around the pan.
3. Sear the Scallops
Carefully arrange the scallops in the skillet, leaving plenty of room between them.
Do not overcrowd the pan. If necessary, cook them in two batches.
Once the scallops are in the pan, do not move them for approximately 1½–2 minutes.
Allowing them to remain untouched gives the underside enough time to develop a deep golden crust.
Use tongs to flip each scallop.
Cook the second side for approximately another 1–2 minutes.
The center should be opaque and tender rather than firm and rubbery.
Transfer the scallops to a clean plate immediately.
4. Sear the Shrimp
Add another tablespoon of olive oil to the same skillet if necessary.
Arrange the seasoned shrimp in one layer.
Cook for approximately 1–2 minutes on the first side, until you see golden edges developing.
Flip the shrimp and cook another 1–2 minutes.
Perfectly cooked shrimp should be pink and opaque with a gentle “C” shape.
If shrimp curl tightly into an “O,” they are usually becoming overcooked.
Transfer the shrimp to the plate with the scallops.
5. Make the Garlic Butter Sauce
Reduce the heat to medium-low.
Add the butter to the same skillet.
Once it melts, add the minced garlic and red pepper flakes if using.
Cook for approximately 30–45 seconds, stirring constantly.
The garlic should smell fragrant but shouldn’t become dark brown.
Add the lemon juice and lemon zest.
As you stir, gently scrape the bottom of the skillet to release the flavorful caramelized bits left behind from searing the seafood.
Allow the sauce to bubble gently for about one minute.
Stir in chopped parsley and season with a little additional salt and black pepper if needed.
6. Finish the Shrimp and Scallops
Return the scallops and shrimp to the skillet.
Gently toss or spoon the garlic butter over the seafood.
Cook for only 30–60 seconds, just long enough to coat and warm everything.
Avoid leaving the seafood in the sauce for several minutes because it has already been cooked. Additional cooking can quickly make scallops and shrimp tough.
Remove the skillet from the heat.
7. Serve Immediately
Arrange the shrimp and scallops on a serving plate.
Spoon plenty of warm garlic butter over the top and around the seafood, just like the glossy presentation shown in the image.
Sprinkle with additional chopped parsley and freshly ground black pepper.
Serve with lemon wedges so everyone can add an extra squeeze of fresh lemon.
For dipping, place additional garlic butter in a small bowl alongside the seafood.
What to Serve With Shrimp and Scallops
One of the easiest ways to serve this dish is with warm crusty bread. The bread absorbs the garlic and lemon butter left on the plate and makes sure none of the flavorful sauce goes to waste.
For a complete seafood dinner, toss the shrimp and scallops with linguine, spaghetti, or angel hair pasta.
Creamy mashed potatoes are another delicious pairing, especially if you spoon some of the garlic butter over the potatoes.
Rice works equally well. Try steamed white rice, lemon rice, wild rice, or Parmesan risotto.
For a lighter meal, add roasted asparagus, green beans, broccoli, zucchini, or a crisp garden salad.
Tips for Perfect Shrimp and Scallops
Dry the scallops extremely well. Excess moisture is the biggest reason scallops fail to develop a golden crust.
Use large sea scallops. They are much easier to sear than small bay scallops and create a more impressive presentation.
Don’t overcrowd your skillet. Overcrowding traps steam and prevents proper browning.
Use high heat for searing. The pan should be properly hot before the seafood is added.
Cook the seafood separately. Shrimp and scallops don’t always finish cooking at exactly the same speed.
Don’t overcook either one. Both seafood varieties become rubbery when cooked too long.
Add garlic over lower heat. Garlic burns easily and can become bitter.
Use fresh lemon juice. The acidity balances the butter and enhances the naturally sweet seafood.
Easy Recipe Variations
For Cajun shrimp and scallops, replace the paprika and garlic powder with about 1½ teaspoons Cajun seasoning.
For a creamy version, add ½ cup heavy cream and ¼ cup Parmesan to the garlic butter and simmer gently until thickened.
If you enjoy spicy seafood, increase the red pepper flakes or add a small pinch of cayenne pepper.
You can also add mushrooms, asparagus, spinach, or cherry tomatoes to turn the dish into a more substantial skillet meal.
For an impressive surf-and-turf dinner, serve these garlic butter shrimp and scallops alongside grilled ribeye, filet mignon, or sirloin steak.
Storage and Reheating
Shrimp and scallops are best eaten immediately after cooking because their tender texture can change when reheated.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For the best results, reheat the seafood gently in a skillet over low heat with a teaspoon of butter. Heat only until warmed through.
Avoid repeatedly reheating the seafood because each additional cooking cycle increases the chance that the shrimp and scallops will become tough.
Final Thoughts
This Garlic Butter Shrimp and Scallops recipe delivers a beautiful restaurant-style seafood dinner using surprisingly simple ingredients. Golden seared scallops, juicy shrimp, fresh garlic, melted butter, lemon, and parsley create a combination that is rich and flavorful without covering up the delicate sweetness of the seafood.
The most important techniques are simple: dry the seafood thoroughly, use a hot skillet, avoid overcrowding, and remove the shrimp and scallops as soon as they’re cooked. Finish them with plenty of warm garlic butter and fresh lemon, and you’ll have an elegant seafood dinner that’s perfect for date nights, holidays, celebrations, or whenever you’re craving something special.