25 Delicious Scallop and Shrimp Recipes Gourmet

There’s something undeniably luxurious about combining scallops and shrimp in a dish, turning an ordinary meal into a gourmet experience right at your dining table. Whether you’re craving quick, elegant dinners or looking to impress with seasonal favorites, our roundup of 25 delicious recipes promises to inspire your next culinary adventure. Dive in and discover how easy it is to bring restaurant-quality seafood into your home kitchen!

Garlic Butter Scallop and Shrimp Pasta

Sometimes, the simplest ingredients come together to create a dish that’s both luxurious and comforting. Garlic Butter Scallop and Shrimp Pasta is one such recipe, combining the sweetness of seafood with the rich depth of garlic butter sauce, all tossed with perfectly al dente pasta.

Ingredients

• 8 oz linguine pasta (or any long pasta of choice)
• 1/2 lb large shrimp, peeled and deveined (pat dry for better searing)
• 1/2 lb scallops (dry-packed preferred for less moisture)
• 3 tbsp unsalted butter (divided for cooking and finishing)
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (adjust to taste)
• 1/4 tsp red pepper flakes (optional for heat)
• 1/4 cup fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper (to taste)
• 1/2 cup pasta water (reserved before draining)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter is melted and foamy.
3. Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove and set aside.
4. In the same skillet, add the scallops, making sure they’re not touching. Cook for 1-2 minutes per side until golden brown. Remove and set aside with the shrimp.
5. Reduce heat to medium. Add the remaining 2 tbsp butter and 1 tbsp olive oil to the skillet. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
6. Return the shrimp and scallops to the skillet. Add the cooked pasta, tossing to combine. Gradually add the reserved pasta water as needed to loosen the sauce.
7. Stir in the lemon juice and half of the chopped parsley. Season with salt and pepper to taste.
8. Garnish with the remaining parsley before serving. For an extra touch of elegance, serve with a wedge of lemon on the side.

Perfectly seared scallops and shrimp nestle among strands of pasta, each bite bursting with the harmonious blend of garlic, butter, and a hint of lemon. This dish shines when served immediately, with the pasta’s slight chew contrasting the seafood’s tenderness.

Scallop and Shrimp Stir Fry with Vegetables

Kickstart your culinary adventure with this delightful Scallop and Shrimp Stir Fry with Vegetables, a dish that promises a burst of flavors and textures in every bite. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb scallops, patted dry (for better searing)
• 1 lb shrimp, peeled and deveined
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas), sliced
• 2 tbsp vegetable oil (or any neutral oil)
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce (adjust to taste)
• 1 tbsp honey (for a touch of sweetness)
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the scallops to the skillet, ensuring they are not touching, and sear for 2 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp of oil and sauté the shrimp for 1-2 minutes per side until pink and opaque. Remove and set aside with the scallops.
4. Add the minced garlic and grated ginger to the skillet, stirring for 30 seconds until fragrant.
5. Toss in the mixed vegetables and stir-fry for 3-4 minutes until they are crisp-tender.
6. Return the scallops and shrimp to the skillet, adding the soy sauce, honey, and red pepper flakes. Stir everything together and cook for an additional 1-2 minutes to combine the flavors.

Serve this vibrant stir fry over a bed of steamed rice or noodles for a complete meal. The scallops and shrimp offer a succulent texture, while the vegetables add a satisfying crunch, all brought together by the savory-sweet sauce. Sprinkle with sesame seeds or chopped green onions for an extra pop of color and flavor.

Creamy Scallop and Shrimp Risotto

Perfect for a cozy dinner, this Creamy Scallop and Shrimp Risotto combines the sweetness of seafood with the richness of Arborio rice, creating a dish that’s both luxurious and comforting. Follow these steps to achieve a perfectly creamy texture and balanced flavors.

Ingredients

• 1 cup Arborio rice (do not rinse to keep the starch)
• 4 cups chicken stock (keep warm on the stove)
• 1/2 lb scallops (pat dry to ensure a good sear)
• 1/2 lb shrimp, peeled and deveined (size 26-30)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (add more for extra flavor)
• 1/2 cup dry white wine (optional, substitute with more stock)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper (adjust to taste)

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp butter. Once melted, add the scallops and shrimp, seasoning lightly with salt and pepper. Cook for 2-3 minutes per side until just opaque. Remove and set aside.
2. In the same skillet, add the remaining butter and sauté the onion until translucent, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the Arborio rice, coating it well with the butter and onion mixture. Toast the rice for 1-2 minutes until the edges become slightly translucent.
4. Pour in the white wine, stirring constantly until fully absorbed. This step deglazes the pan, adding depth to the risotto’s flavor.
5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the risotto has a creamy consistency, fold in the cooked scallops and shrimp, along with the Parmesan cheese. Adjust seasoning with salt and pepper.
7. Remove from heat and let sit for 2 minutes to thicken slightly. Garnish with fresh parsley and serve immediately with extra Parmesan on the side.

Mouthwatering and rich, this risotto boasts a velvety texture with bursts of sweet seafood in every bite. For an elegant presentation, serve in shallow bowls with a drizzle of high-quality olive oil and a sprinkle of microgreens.

Grilled Scallop and Shrimp Skewers with Lemon Herb Marinade

Summer evenings call for something light yet flavorful, and these skewers are just the ticket. Simple to prepare and bursting with fresh flavors, they’re perfect for your next backyard gathering.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1 lb sea scallops, side muscle removed
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes beforehand)

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, garlic, parsley, dill, salt, and pepper to create the marinade.
2. Add shrimp and scallops to the marinade, tossing gently to coat. Cover and refrigerate for 15-30 minutes, no longer, to avoid over-marinating.
3. Preheat grill to medium-high heat (about 375-400°F).
4. Thread shrimp and scallops onto skewers, alternating between them for even cooking and presentation.
5. Grill skewers for 2-3 minutes per side, or until shrimp are pink and opaque and scallops are firm and slightly caramelized.
6. Remove from grill and let rest for 2 minutes before serving to allow juices to redistribute.

Marvel at the juicy tenderness of the scallops paired with the slight crunch of perfectly grilled shrimp. The lemon herb marinade brightens each bite, making these skewers a standout dish that’s as delightful to eat as it is to present.

Scallop and Shrimp Ceviche with Avocado

When the summer heat is at its peak, nothing beats the refreshing zest of a well-made ceviche. This Scallop and Shrimp Ceviche with Avocado combines the sweetness of seafood with the creamy texture of avocado, creating a dish that’s both light and satisfying.

Ingredients

• 1 lb fresh scallops, diced (ensure they’re sushi-grade for safety)
• 1 lb fresh shrimp, peeled, deveined, and diced (same as scallops, sushi-grade is best)
• 1 cup fresh lime juice (about 8-10 limes, adjust for acidity preference)
• 1 medium red onion, finely diced (soak in cold water for 10 minutes to mellow the flavor)
• 2 ripe avocados, diced (add at the end to prevent browning)
• 1/2 cup cilantro, chopped (stems removed for a milder taste)
• 1 jalapeño, seeded and minced (adjust amount for heat preference)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. In a large glass bowl, combine the diced scallops and shrimp with the lime juice, ensuring all pieces are fully submerged. Cover and refrigerate for 20 minutes, or until the seafood is opaque and ‘cooked’ by the acid.
2. While the seafood marinates, prepare the red onion by soaking it in cold water to reduce its sharpness. Drain well before using.
3. After the seafood has marinated, gently fold in the red onion, cilantro, and jalapeño. Season with salt, mixing carefully to avoid breaking the seafood pieces.
4. Just before serving, add the diced avocado, gently tossing to combine. This prevents the avocado from becoming mushy.
5. Serve immediately, or let it sit for an additional 5 minutes to allow the flavors to meld. For an extra touch, serve with tortilla chips or on a bed of lettuce for a light meal.

Lusciously creamy from the avocado and bright from the lime, this ceviche offers a perfect balance of flavors and textures. Try serving it in martini glasses for an elegant presentation that’s sure to impress.

Pan Seared Scallops and Shrimp with Garlic White Wine Sauce

Zesty and elegant, this dish combines the delicate sweetness of scallops and shrimp with a rich garlic white wine sauce, perfect for a special dinner or impressing guests. Follow these steps to create a restaurant-quality meal at home.

Ingredients

• 1 lb large sea scallops (pat dry for better searing)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 3 cloves garlic, minced (more for extra flavor)
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1 tbsp lemon juice (freshly squeezed for best taste)
• Salt and pepper to taste (start with 1/4 tsp each)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season scallops and shrimp with salt and pepper. Add scallops to the skillet, searing for 2-3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add shrimp and cook for 1-2 minutes per side until pink. Remove and set aside with scallops.
4. Reduce heat to medium, add butter and garlic to the skillet, sautéing for 1 minute until fragrant.
5. Pour in white wine and lemon juice, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
6. Return scallops and shrimp to the skillet, tossing gently to coat in the sauce. Cook for an additional 1-2 minutes to warm through.

Yielded with a silky sauce clinging to each piece, the scallops and shrimp offer a perfect balance of textures—tender seafood with a slight crisp from the sear. Serve over a bed of creamy risotto or with crusty bread to soak up every drop of the garlic white wine sauce.

Scallop and Shrimp Paella

Just imagine the aroma of saffron-infused rice mingling with the sea’s bounty in this Scallop and Shrimp Paella. Perfect for a weekend feast, this dish brings the vibrant flavors of the coast to your table with ease.

Ingredients

• 1 cup short-grain rice (such as Bomba or Arborio)
• 2 cups chicken stock (for richer flavor)
• 1/2 lb large shrimp, peeled and deveined (keep tails on for presentation)
• 1/2 lb scallops (dry-packed for better searing)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp saffron threads (soak in warm water to release flavor)
• 1/2 red bell pepper, diced (for a sweet crunch)
• 1/4 cup frozen peas (thawed for quick cooking)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 2 cloves garlic, minced (fresh for best flavor)
• 1/4 cup chopped parsley (for garnish)

Instructions

1. Heat olive oil in a large paella pan or skillet over medium heat until shimmering.
2. Add shrimp and scallops, searing for 2 minutes per side until just opaque. Remove and set aside.
3. In the same pan, sauté garlic and red bell pepper for 2 minutes until softened.
4. Stir in rice, coating it with the oil and vegetables, for about 1 minute.
5. Pour in chicken stock and add saffron (with its soaking water), smoked paprika, and salt. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes. Do not stir to achieve the perfect socarrat (crispy bottom).
7. Scatter peas over the rice, then arrange shrimp and scallops on top. Cover and cook for 5 more minutes.
8. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
9. Sprinkle with chopped parsley before serving.

Presenting a delightful contrast of textures, from the crispy socarrat to the tender seafood, this paella is a feast for the senses. Pair it with a crisp white wine and a simple green salad for a complete meal.

Baked Scallop and Shrimp with Parmesan Crust

Sometimes, the simplest ingredients come together to create a dish that’s both elegant and comforting. Today, we’re diving into a seafood delight that’s perfect for a special dinner or a cozy night in, combining the sweetness of scallops and shrimp with a crispy, cheesy topping.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation, if desired)
• 1 lb sea scallops, side muscle removed
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 2 tbsp melted butter (or olive oil for a lighter version)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp garlic powder (or minced fresh garlic for more punch)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust)
• 1 tbsp chopped parsley (for garnish, optional)

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish large enough to hold the shrimp and scallops in a single layer.
2. Pat the shrimp and scallops dry with paper towels to ensure the topping sticks well.
3. In a small bowl, mix together the Parmesan cheese, breadcrumbs, melted butter, lemon juice, garlic powder, salt, and pepper until well combined.
4. Arrange the shrimp and scallops in the prepared baking dish, then evenly sprinkle the Parmesan mixture over the top.
5. Bake in the preheated oven for 12-15 minutes, or until the seafood is cooked through and the topping is golden and crispy.
6. For a more browned crust, broil for the last 2-3 minutes, watching carefully to prevent burning.
7. Garnish with chopped parsley before serving, if desired.

After baking, the Parmesan crust forms a golden, crispy layer that contrasts beautifully with the tender, juicy seafood beneath. Serve this dish over a bed of creamy risotto or alongside a crisp green salad for a complete meal that’s sure to impress.

Scallop and Shrimp Chowder

Preparing a comforting bowl of Scallop and Shrimp Chowder is simpler than you might think, especially when you follow these straightforward steps. Perfect for beginners, this recipe ensures a delicious outcome with minimal fuss.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onions
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 cup diced potatoes (peeled or unpeeled, your choice)
• 2 cups chicken broth (low sodium preferred)
• 1 cup heavy cream
• 1/2 lb scallops (pat dry to ensure a good sear)
• 1/2 lb shrimp (peeled and deveined)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onions and celery, sautéing until translucent, approximately 3 minutes.
3. Stir in minced garlic and cook for another 30 seconds, until fragrant.
4. Add diced potatoes and chicken broth, bringing the mixture to a boil. Reduce heat to simmer, cover, and cook for 10 minutes, or until potatoes are tender.
5. Pour in heavy cream, stirring gently to combine. Simmer uncovered for 5 minutes to thicken slightly.
6. Season scallops and shrimp with salt and pepper, then add to the pot. Cook for 3-4 minutes, until seafood is just opaque and cooked through.
7. Garnish with fresh parsley before serving.

A creamy and hearty chowder, this dish boasts tender scallops and shrimp amidst a velvety broth. Serve with crusty bread for dipping to elevate the dining experience.

Spicy Scallop and Shrimp Tacos

These Spicy Scallop and Shrimp Tacos are a perfect blend of seafood and spice, wrapped in a soft tortilla for a meal that’s both satisfying and easy to make. Today, we’ll walk through each step to ensure your tacos are bursting with flavor and perfectly cooked.

Ingredients

• 1 lb fresh scallops (pat dry for better searing)
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp cumin
• 1/2 tsp salt
• 8 small flour tortillas (warmed before serving)
• 1 cup shredded cabbage (for crunch)
• 1/2 cup sour cream (thin with a little milk if too thick)
• 1 lime, cut into wedges (for serving)

Instructions

1. In a medium bowl, toss the scallops and shrimp with olive oil, chili powder, cumin, and salt until evenly coated.
2. Heat a large skillet over medium-high heat for 2 minutes until hot. Add the seafood in a single layer, cooking for 2 minutes per side until scallops are golden and shrimp are pink.
3. While the seafood cooks, warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds.
4. Assemble the tacos by placing a scoop of seafood on each tortilla, topping with shredded cabbage and a drizzle of sour cream. Serve with lime wedges on the side.

Enjoy the contrast of the tender seafood against the crisp cabbage, with the sour cream adding a cool balance to the spice. For an extra kick, add a dash of hot sauce or extra chili powder before serving.

Scallop and Shrimp Alfredo

Unlock the secrets to a luxurious yet approachable seafood pasta with this Scallop and Shrimp Alfredo recipe. Perfect for a special dinner, this dish combines tender seafood with a creamy, rich sauce that’s sure to impress.

Ingredients

• 8 oz large shrimp, peeled and deveined (thaw if frozen)
• 8 oz scallops, side muscle removed (pat dry for better searing)
• 2 tbsp unsalted butter (for richness, or substitute with olive oil)
• 2 cloves garlic, minced (fresh is best for flavor)
• 1 cup heavy cream (for a velvety sauce)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 8 oz fettuccine pasta (or any long pasta you prefer)
• Salt and pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tbsp butter and swirl to coat. Season the shrimp and scallops with salt and pepper.
3. Add the shrimp to the skillet and cook for 2 minutes per side, until pink and opaque. Remove and set aside. In the same skillet, add the scallops and cook for 1 1/2 minutes per side, until golden. Remove and set aside with the shrimp.
4. Reduce the heat to medium and add the remaining 1 tbsp butter to the skillet. Add the minced garlic and sauté for 30 seconds, until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly, about 2 minutes, stirring occasionally.
6. Stir in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
7. Add the cooked pasta, shrimp, and scallops back to the skillet. Toss gently to coat everything in the sauce and heat through, about 1-2 minutes.
8. Garnish with chopped parsley and serve immediately with extra Parmesan on the side.

Creamy, rich, and packed with the delicate flavors of the sea, this Scallop and Shrimp Alfredo is a dish that feels indulgent yet is straightforward to make. Serve it with a crisp white wine and a side of garlic bread for a complete meal that’s sure to delight.

Scallop and Shrimp Scampi

Here’s a delightful way to bring the taste of the sea to your table with a dish that’s both elegant and easy to make. Scallop and Shrimp Scampi combines the sweetness of seafood with a buttery, garlicky sauce that’s perfect over pasta or crusty bread.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1 lb sea scallops, side muscle removed (pat dry for better searing)
• 4 tbsp unsalted butter (for richness, or use olive oil for a lighter version)
• 4 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/2 cup dry white wine (choose a wine you’d drink)
• 1/4 cup fresh lemon juice (about 2 lemons, adjust to taste)
• 1/4 cup chopped fresh parsley (for a fresh, colorful finish)
• Salt and freshly ground black pepper (season in layers)
• 8 oz linguine or spaghetti (cook al dente for best texture)

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat 2 tbsp butter in a large skillet over medium-high heat until foaming. Add shrimp and scallops, seasoning with salt and pepper. Cook for 2-3 minutes per side until just opaque. Remove seafood to a plate.
3. In the same skillet, reduce heat to medium and add remaining butter. Sauté garlic for 30 seconds until fragrant but not browned.
4. Pour in white wine and lemon juice, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
5. Return seafood to the skillet, tossing to coat in the sauce. Add pasta and toss, adding reserved pasta water as needed to loosen the sauce.
6. Stir in parsley and adjust seasoning with salt and pepper. Serve immediately.

You’ll love the tender scallops and shrimp enveloped in a bright, buttery sauce with just the right amount of garlic. For a special touch, garnish with lemon slices and a sprinkle of red pepper flakes for heat.

Scallop and Shrimp Stuffed Mushrooms

Exciting your palate with a blend of oceanic and earthy flavors, this recipe for stuffed mushrooms combines succulent scallops and shrimp with the hearty texture of mushrooms, creating a dish that’s as elegant as it is delicious. Perfect for impressing guests or treating yourself to a gourmet experience at home.

Ingredients

• 12 large white mushrooms (stems removed and reserved)
• 1/2 lb scallops (chopped, pat dry to remove excess moisture)
• 1/2 lb shrimp (peeled, deveined, and chopped)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 2 tbsp unsalted butter (melted)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic (minced)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (for a golden top)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 30 seconds, being careful not to burn it.
3. Add the chopped mushroom stems to the skillet, cooking until they release their moisture and become soft, approximately 3 minutes.
4. Introduce the chopped scallops and shrimp to the skillet, cooking until they just turn opaque, about 2-3 minutes, to avoid overcooking.
5. Remove the skillet from heat and stir in the breadcrumbs, melted butter, salt, and pepper, mixing well to combine all the flavors.
6. Carefully fill each mushroom cap with the seafood mixture, pressing lightly to compact.
7. Sprinkle the stuffed mushrooms with grated Parmesan cheese for a deliciously crispy topping.
8. Bake in the preheated oven for 15-20 minutes, or until the cheese is golden and bubbly.
9. Let the mushrooms cool for a few minutes before serving to allow the flavors to meld together beautifully.

Combining the tender juiciness of seafood with the umami richness of mushrooms, these stuffed delights offer a satisfying bite every time. Serve them atop a bed of arugula for a pop of color and a peppery contrast, or as an elegant appetizer at your next dinner party.

Scallop and Shrimp Linguine with Tomato Basil Sauce

For a dish that combines the delicate flavors of the sea with the heartiness of pasta, this Scallop and Shrimp Linguine with Tomato Basil Sauce is a perfect choice. Follow these steps to create a meal that’s both elegant and comforting.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb sea scallops, side muscle removed
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (adjust to taste)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 cup white wine
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and scallops, seasoning lightly with salt. Cook for 2-3 minutes per side until just opaque. Remove from skillet and set aside.
3. In the same skillet, add garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Be careful not to burn the garlic.
4. Add the cherry tomatoes and white wine to the skillet. Simmer for 3-4 minutes until the tomatoes soften and the wine reduces slightly.
5. Return the shrimp and scallops to the skillet, along with the cooked linguine and reserved pasta water. Toss everything together for 1-2 minutes until well combined and the sauce coats the pasta. Tip: The pasta water helps to thicken the sauce.
6. Stir in the fresh basil and adjust seasoning with salt if needed.

Unbelievably tender seafood paired with al dente linguine makes this dish a textural delight. The tomato basil sauce offers a bright contrast to the richness of the scallops and shrimp, making it a visually appealing and flavorful meal. Serve with a sprinkle of extra basil on top for a fresh finish.

Scallop and Shrimp Curry with Coconut Milk

Here’s a delightful way to bring the flavors of the sea into your kitchen with a creamy, aromatic curry that’s both comforting and elegant. Perfect for those who love a bit of spice and richness in their meals, this dish combines tender scallops and shrimp with the smoothness of coconut milk.

Ingredients

• 1 lb scallops (pat dry to ensure a good sear)
• 1 lb shrimp, peeled and deveined (size 26-30 for balance)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 2 tbsp curry powder (adjust to taste)
• 1 onion, finely chopped (yellow for sweetness)
• 2 garlic cloves, minced (fresh for best flavor)
• 1 tbsp ginger, grated (peel first to avoid bitterness)
• 1 cup chicken stock (low sodium to control saltiness)
• 1 lime, juiced (about 2 tbsp, add at the end for brightness)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the scallops to the skillet, making sure not to overcrowd them. Sear for 2 minutes on each side until golden brown, then remove and set aside.
3. In the same skillet, add the shrimp and cook for 1 minute per side until just pink. Remove and set aside with the scallops.
4. Lower the heat to medium and add the onion, garlic, and ginger to the skillet. Cook, stirring frequently, until the onion is translucent, about 3 minutes.
5. Sprinkle the curry powder over the onion mixture and stir for 30 seconds to toast the spices, releasing their aroma.
6. Pour in the coconut milk and chicken stock, stirring to combine. Bring to a simmer and cook for 5 minutes to meld the flavors.
7. Return the scallops and shrimp to the skillet, along with any accumulated juices. Simmer gently for 2 minutes to heat through.
8. Stir in the lime juice and salt to taste. Serve immediately over steamed rice or with naan bread for soaking up the sauce.

You’ll love the tender texture of the seafood against the creamy, spiced coconut sauce. For an extra touch of color and freshness, garnish with chopped cilantro or a sprinkle of red pepper flakes before serving.

Scallop and Shrimp Pot Pie

Just when you thought comfort food couldn’t get any better, we’re introducing a seafood twist to the classic pot pie. This Scallop and Shrimp Pot Pie combines the richness of the sea with the heartiness of a traditional pie, making it a perfect dish for any occasion.

Ingredients

• 1 cup heavy cream (for a richer filling, you can substitute half with whole milk)
• 1 lb scallops (pat dry to ensure a good sear)
• 1 lb shrimp, peeled and deveined (size 26-30 works best)
• 2 cups frozen mixed vegetables (peas, carrots, and corn blend recommended)
• 1/2 cup unsalted butter (or any neutral oil for a lighter version)
• 1/2 cup all-purpose flour (for thickening the filling)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 pie crust (store-bought or homemade, thawed if frozen)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the butter until it’s fully liquid and slightly bubbling.
3. Add the scallops and shrimp to the skillet, cooking for 2-3 minutes on each side until they’re just opaque. Remove and set aside.
4. Tip: Avoid overcrowding the skillet to ensure each piece sears properly.
5. In the same skillet, sprinkle the flour over the remaining butter, stirring constantly for 1-2 minutes to create a roux.
6. Gradually whisk in the heavy cream, ensuring no lumps form, then add the mixed vegetables, salt, and pepper.
7. Tip: For a smoother sauce, strain the mixture before adding the seafood back in.
8. Return the scallops and shrimp to the skillet, gently folding them into the sauce until evenly coated.
9. Transfer the mixture to a pie dish, cover with the pie crust, and crimp the edges to seal. Cut a few slits on top for venting.
10. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
11. Tip: Place a baking sheet underneath to catch any spills for easier cleanup.

You’ll love the creamy filling paired with the flaky crust, offering a delightful contrast in textures. Serve it with a side of crisp green salad to balance the richness of the pie.

Scallop and Shrimp Sushi Rolls

For those looking to dive into the art of sushi making at home, scallop and shrimp sushi rolls offer a delightful challenge with a rewarding payoff. This guide will walk you through each step, ensuring even beginners can achieve restaurant-quality results.

Ingredients

• 1 cup sushi rice (short-grain, rinsed until water runs clear)
• 1 1/4 cups water (for cooking rice)
• 2 tbsp rice vinegar (or apple cider vinegar as a substitute)
• 1 tbsp sugar (adjust to taste)
• 1/2 tsp salt
• 4 oz fresh scallops (pat dry to ensure searing)
• 4 oz fresh shrimp (peeled and deveined)
• 2 nori sheets (full size, for rolling)
• 1/2 cucumber (julienned, seeds removed for crunch)
• 1 avocado (sliced, add lime juice to prevent browning)
• 1 tbsp sesame oil (or any neutral oil for cooking)
• Soy sauce and wasabi (for serving, adjust to taste)

Instructions

1. Combine sushi rice and water in a rice cooker; cook according to manufacturer’s instructions until tender, about 20 minutes.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved; gently fold into cooked rice to season, then let cool to room temperature.
3. Heat sesame oil in a pan over medium-high heat; sear scallops for 1-2 minutes per side until golden, then set aside. In the same pan, cook shrimp for 2-3 minutes until pink and opaque.
4. Place a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Arrange scallops, shrimp, cucumber, and avocado in a line along the bottom edge of the rice-covered nori.
6. Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge with a bit of water if needed.
7. Repeat with the second nori sheet and remaining ingredients.
8. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.

At first bite, the creamy avocado and crisp cucumber contrast beautifully with the tender seafood, all wrapped in the slight chew of sushi rice. Serve these rolls with a side of soy sauce and a dab of wasabi for an extra kick, or get creative by topping each piece with a thin slice of jalapeño for a spicy twist.

Scallop and Shrimp Kebabs with Mango Salsa

Ready to elevate your grilling game with a dish that’s as vibrant in flavor as it is in presentation? These Scallop and Shrimp Kebabs with Mango Salsa combine the sweetness of the sea with the tropical zest of mango, perfect for a summer evening.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1 lb sea scallops, side muscle removed
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced (adjust to taste)
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the shrimp and scallops with olive oil, salt, and black pepper until evenly coated.
3. Thread the shrimp and scallops onto the soaked skewers, alternating between them for a visually appealing presentation.
4. Place the kebabs on the grill. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque and the scallops are firm and slightly caramelized.
5. While the kebabs cook, prepare the mango salsa by combining the diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Mix well and set aside.
6. Once cooked, remove the kebabs from the grill and let them rest for a minute before serving.

The kebabs offer a delightful contrast between the tender, juicy seafood and the charred edges from the grill, while the mango salsa adds a refreshing, tangy sweetness. Serve them over a bed of cilantro lime rice or alongside a crisp green salad for a complete meal.

Scallop and Shrimp Bisque

Unlock the secrets to creating a luxurious Scallop and Shrimp Bisque that’s both comforting and elegant. This guide will walk you through each step, ensuring a perfect result every time.

Ingredients

• 1 lb fresh scallops (pat dry to ensure a good sear)
• 1 lb shrimp, peeled and deveined (save shells for stock)
• 4 tbsp unsalted butter (or any neutral oil for sautéing)
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 cup dry white wine (a splash more for the chef)
• 4 cups seafood stock (homemade or store-bought)
• 1 cup heavy cream (for a richer texture)
• 1 tsp paprika (smoked paprika for depth)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt 2 tbsp butter over medium heat. Add the shrimp shells and sauté until pink and fragrant, about 5 minutes.
2. Pour in the seafood stock and bring to a simmer. Let it cook for 20 minutes to infuse the flavors, then strain and discard the shells.
3. In the same pot, melt the remaining 2 tbsp butter. Add the onion and garlic, cooking until soft, about 3 minutes.
4. Add the scallops and shrimp to the pot, searing each side for 2 minutes until just opaque. Remove and set aside.
5. Deglaze the pot with white wine, scraping up any browned bits. Let it reduce by half, about 3 minutes.
6. Return the seafood stock to the pot. Stir in the heavy cream and paprika, then season with salt and pepper.
7. Bring the bisque to a gentle simmer. Add the scallops and shrimp back to the pot, cooking for an additional 2 minutes to heat through.
8. Garnish with fresh parsley before serving.

Kick back and enjoy the creamy, velvety texture of this bisque, with the sweetness of scallops and shrimp shining through. Serve with crusty bread for dipping or over a bed of rice for a heartier meal.

Scallop and Shrimp Fried Rice

Zesty and satisfying, this Scallop and Shrimp Fried Rice brings the ocean’s bounty to your dinner table with minimal fuss. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 1 cup jasmine rice (or any long-grain rice, cooked and cooled)
• 1/2 lb scallops (pat dry to ensure a good sear)
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil (or any neutral oil)
• 2 eggs, lightly beaten
• 1/2 cup frozen peas and carrots (no need to thaw)
• 2 green onions, sliced (reserve some for garnish)
• 2 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil (for flavor depth)
• 1/2 tsp garlic powder (or fresh minced garlic for more punch)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add scallops and shrimp, cooking for 2 minutes per side until just opaque. Remove and set aside.
3. In the same pan, add remaining oil and pour in beaten eggs. Scramble until just set, about 1 minute.
4. Add peas and carrots, stirring for 30 seconds to slightly thaw.
5. Increase heat to high, add cooked rice, breaking up any clumps. Stir-fry for 2 minutes.
6. Return scallops and shrimp to the pan. Add soy sauce, sesame oil, and garlic powder, tossing to combine evenly.
7. Cook for an additional 2 minutes, ensuring everything is heated through.
8. Garnish with reserved green onions before serving.

Hearty and flavorful, this dish offers a delightful contrast of textures from the tender seafood to the slightly crisp vegetables. Serve it in a hollowed-out pineapple for a festive touch or alongside a simple cucumber salad for a refreshing meal.

Scallop and Shrimp Gratin

Here’s a delightful dish that combines the sweetness of scallops and shrimp with a creamy, cheesy topping. Perfect for a special dinner, this Scallop and Shrimp Gratin is easier to make than you might think, and I’ll guide you through each step to ensure success.

Ingredients

• 1 lb scallops, patted dry (for better browning)
• 1 lb shrimp, peeled and deveined
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 2 tbsp butter (unsalted preferred to control saltiness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup breadcrumbs (panko for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt 1 tbsp butter with 1 tbsp olive oil to prevent burning.
3. Add the scallops and shrimp to the skillet, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder. Cook for 2-3 minutes per side until just opaque. Tip: Avoid overcrowding the pan to ensure even cooking.
4. Transfer the seafood to a baking dish, arranging in a single layer.
5. In the same skillet, pour in 1 cup heavy cream and bring to a simmer over medium heat, stirring occasionally. Tip: Simmer for about 3 minutes to slightly thicken the cream.
6. Remove the skillet from heat and stir in 1/2 cup grated Parmesan cheese until melted and smooth.
7. Pour the cream mixture over the seafood in the baking dish, ensuring even coverage.
8. Sprinkle 1/4 cup breadcrumbs evenly over the top for a crispy finish.
9. Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly. Tip: For an extra golden top, broil for the last 2 minutes.

Now, this Scallop and Shrimp Gratin emerges from the oven with a beautifully golden crust, hiding beneath it a creamy, flavorful seafood mixture. Serve it straight from the dish for a rustic presentation, or plate it over a bed of steamed rice or pasta for a more composed meal. The contrast between the crispy topping and the tender seafood inside is simply irresistible.

Scallop and Shrimp Salad with Citrus Dressing

Preparing a refreshing Scallop and Shrimp Salad with Citrus Dressing is simpler than you might think, and it’s perfect for a light summer meal. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb fresh scallops (pat dry for better searing)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/4 cup extra virgin olive oil
• 6 cups mixed greens (washed and dried)
• 1 avocado, sliced (add just before serving to prevent browning)

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season scallops and shrimp with salt and pepper, then add to the skillet. Cook scallops for 2 minutes per side until golden and shrimp for 1-2 minutes per side until pink. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Remove seafood from the skillet and let rest on a plate. Tip: Cover loosely with foil to keep warm.
4. In a small bowl, whisk together orange juice, lemon juice, honey, and 1/4 cup extra virgin olive oil until emulsified. Tip: Taste and adjust sweetness or acidity as needed.
5. In a large bowl, toss mixed greens with half of the citrus dressing until lightly coated.
6. Divide greens among plates, top with scallops, shrimp, and avocado slices. Drizzle with remaining dressing.

Assembling this salad just before serving ensures the greens stay crisp and the seafood remains tender. The citrus dressing adds a bright, sweet-tart contrast to the rich scallops and shrimp, making every bite a delightful balance of flavors and textures. For an extra touch, garnish with edible flowers or a sprinkle of citrus zest.

Scallop and Shrimp Fettuccine with Pesto

Zesty and vibrant, this Scallop and Shrimp Fettuccine with Pesto is a delightful dish that combines the sweetness of seafood with the fresh, herby punch of homemade pesto. Perfect for a summer dinner, it’s surprisingly simple to make with a bit of guidance.

Ingredients

• 8 oz fettuccine (use fresh for best texture)
• 1/2 lb large shrimp, peeled and deveined (thaw if frozen)
• 1/2 lb scallops, patted dry (remove the side muscle if present)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 cup homemade or store-bought pesto (basil pesto recommended)
• 1/4 cup heavy cream (for a richer sauce)
• Salt and freshly ground black pepper (to season)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and scallops, seasoning with salt and pepper. Cook for 2-3 minutes per side until just opaque. Tip: Avoid overcrowding the pan to ensure a good sear.
3. Remove the seafood from the skillet and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Lower the heat to medium and stir in the pesto and heavy cream, mixing well. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
5. Add the drained fettuccine to the skillet, tossing to coat evenly with the sauce. Return the seafood to the skillet, adding lemon juice and Parmesan cheese, tossing gently to combine.
6. Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil if desired. Tip: Pair with a crisp white wine to complement the dish’s flavors.

Outstanding in its simplicity, this dish offers a creamy texture with bursts of freshness from the pesto and lemon. For a colorful twist, serve with a side of roasted cherry tomatoes or a light arugula salad.

Scallop and Shrimp Spring Rolls

Ready to dive into making something light yet flavorful? These Scallop and Shrimp Spring Rolls are a perfect blend of seafood and fresh veggies, wrapped in a delicate rice paper for a refreshing bite.

Ingredients

• 8 large shrimp, peeled and deveined (use fresh for best flavor)
• 4 large scallops, sliced in half horizontally (pat dry to ensure a good sear)
• 1 cup rice vermicelli noodles (soak in warm water for 5 minutes to soften)
• 1 carrot, julienned (about 1/2 cup)
• 1/2 cucumber, julienned (about 1/2 cup)
• 1/4 cup fresh mint leaves (whole leaves for easier wrapping)
• 1/4 cup fresh cilantro leaves (stems removed for texture)
• 8 rice paper wrappers (dip in warm water for 10 seconds to soften)
• 2 tbsp vegetable oil (or any neutral oil for frying)
• 1 tbsp soy sauce (adjust to taste)

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium-high heat. Add shrimp and scallops, cooking for 2 minutes on each side until just opaque. Remove from pan and set aside.
2. In the same pan, add the remaining 1 tbsp oil and sauté carrot and cucumber for 1 minute until slightly softened but still crisp. Remove from heat.
3. Soak rice vermicelli noodles in warm water for 5 minutes, then drain and set aside.
4. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 10 seconds until pliable, then lay flat on a clean surface.
5. Layer a few mint and cilantro leaves on the bottom third of the wrapper, followed by a small handful of noodles, sautéed veggies, and 2 shrimp halves and 1 scallop half.
6. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, enclosing the filling completely.
7. Repeat with remaining ingredients to make 8 spring rolls.
8. Serve immediately with soy sauce for dipping, or refrigerate for up to 2 hours before serving.

Enjoy the contrast of the tender seafood with the crisp vegetables and the soft, chewy wrapper. For an extra kick, serve with a side of spicy peanut sauce or a squeeze of lime.

Scallop and Shrimp Quiche

Oftentimes, the best dishes come from combining simple ingredients with a bit of creativity, and this Scallop and Shrimp Quiche is no exception. Perfect for brunch or a light dinner, it’s a delightful way to enjoy seafood in a creamy, savory custard nestled in a flaky crust.

Ingredients

– 1 pie crust (store-bought or homemade, thawed if frozen)
– 1/2 lb scallops (pat dry to ensure a good sear)
– 1/2 lb shrimp, peeled and deveined (size 31-40 works well)
– 4 large eggs (room temperature for smoother mixing)
– 1 cup heavy cream (or half-and-half for a lighter version)
– 1/2 cup grated Gruyère cheese (sharp cheddar can be substituted)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 tsp nutmeg (for a hint of warmth)

Instructions

1. Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, trimming any excess.
2. In a skillet over medium-high heat, add 1 tbsp olive oil and sear the scallops for 2 minutes per side until golden, then set aside.
3. In the same skillet, cook the shrimp for 1-2 minutes per side until pink, then remove from heat.
4. In a bowl, whisk together 4 eggs, 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg until smooth.
5. Scatter the seared scallops, shrimp, and 1/2 cup grated Gruyère cheese evenly over the pie crust.
6. Pour the egg mixture over the seafood and cheese, ensuring it’s evenly distributed.
7. Bake for 35-40 minutes until the quiche is set and the top is lightly golden. A knife inserted in the center should come out clean.
8. Let the quiche cool for 10 minutes before slicing to allow the custard to set properly.
Savor the creamy texture and rich flavors of this quiche, where the sweetness of the seafood pairs beautifully with the savory custard. For an extra touch, serve with a side of arugula salad dressed in lemon vinaigrette to cut through the richness.

Conclusion

Brimming with culinary inspiration, our roundup of 25 Delicious Scallop and Shrimp Recipes offers something for every home cook looking to elevate their seafood game. From quick weeknight dinners to impressive gourmet dishes, these recipes are sure to delight. We’d love to hear which ones become your favorites—drop us a comment below! Don’t forget to share the love by pinning your top picks on Pinterest. Happy cooking!