Scallops and Shrimp with Creamy Sun-Dried Tomato Sauce
An exquisite dish combining succulent scallops and juicy shrimp enveloped in a velvety sun-dried tomato cream sauce, perfect for special occasions or cozy family dinners.
Servings: 4 servings
Calories: 475kcal
Ingredients
Seafood
- 1/2 lb shrimp, peeled and deveined Sweet and juicy for a satisfying bite
- 1/2 lb sea scallops Plump and tender, providing a luxurious texture
Vegetables
- 1 cup fresh spinach Vibrant and nutritious, adding color and flavor
- 1/2 unit shallot, finely diced For a mild, sweet onion flavor
- 3 cloves garlic, minced For aromatic warmth
Sauce Components
- 1 cup heavy cream Creamy and rich, perfect for a decadent sauce
- 2 tablespoons sun-dried tomatoes, chopped For a burst of tangy sweetness
- 2 tablespoons Parmesan cheese, freshly grated For umami and depth
Cooking Essentials
- 1 tablespoon butter For sautéing and flavor
- to taste red crushed pepper Optional, for a hint of heat
- to taste salt and black pepper
- as needed oil For cooking to prevent sticking and promote browning
Instructions
Sear the Scallops & Shrimp
- Season the shrimp and scallops with salt and black pepper.
- Heat a large skillet over medium-high heat and drizzle in some oil.
- Gently place the scallops in the skillet and sear for 2-3 minutes on each side until golden and cooked through.
- Remove scallops from the skillet and set aside.
- In the same skillet, sear the shrimp for about 1-2 minutes per side until they turn pink.
- Remove shrimp from the skillet and set aside with the scallops.
Sauté the Aromatics & Vegetables
- Reduce heat to medium and melt butter in the skillet.
- Sauté shallots for about one minute until softened and aromatic.
- Stir in fresh spinach, sun-dried tomatoes, and red pepper flakes if desired.
- Season with salt and black pepper, cover and cook for 1-2 minutes until spinach wilts.
Make the Creamy Sauce
- Add minced garlic to the mixture and cook for 30 seconds until fragrant.
- Pour in heavy cream, stirring, and sprinkle in Parmesan cheese.
- Let the sauce simmer for 2-3 minutes until it thickens slightly.
Finish & Serve
- Return shrimp to the skillet, cover, and cook for 1-2 minutes until fully cooked.
- Gently place scallops back into the pan to warm for 10-20 seconds.
- Taste sauce and adjust seasoning before serving.
- Serve over pasta, rice, or with crusty bread to soak up the sauce.
Notes
For added depth of flavor, consider using calamari or mussels along with the seafood. For a lighter version, substitute heavy cream with a light cream or vegetable broth and add fresh herbs just before serving.