_Sips wine while typing_
Oh my goodness, dolls, let me tell you about this absolutely divine seafood dish that had my dinner guests practically licking their plates clean! This Pan-Seared Scallops with Lemon Butter Sauce and Garlic Shrimp is literally what dreams are made of. Trust me, this recipe will have your family thinking you secretly enrolled in culinary school!
Let’s get cooking, shall we?
What you’ll need (because being prepared is totally sexy):
– 1 pound large sea scallops
– 12 jumbo shrimp, peeled and deveined
– 4 tablespoons butter (don’t you dare use margarine!)
– 4 cloves garlic, minced
– 1 lemon
– 1/2 cup white wine (plus a glass for the chef 😉)
– Fresh parsley
– Salt and pepper to taste
– 2 tablespoons olive oil
Now, here’s the fun part! First things first, pat those scallops dry like they’re precious little babies. Season them with salt and pepper. Ladies, this is crucial – dry scallops = perfect sear!
Heat that olive oil in a large skillet until it’s smoking hot (like your date night outfit). Place those scallops in and don’t you DARE touch them for 2-3 minutes! Flip once and cook another 2 minutes until they’re golden brown. Remove and set aside.
(Hey loves! If you’re enjoying this recipe so far, make sure to follow me on Newsbreak for more mouthwatering recipes daily. I share everything from quick weeknight dinners to fancy date night specials!)
In the same pan (hello, flavor!), add 2 tablespoons of butter and garlic. Once fragrant, add those gorgeous shrimp. Cook until pink and opaque, about 2-3 minutes per side. Remove them and place with your scallops.
Now for the sauce that’ll make you weak in the knees: Add wine to deglaze the pan (scrape up all those yummy bits!), let it reduce by half, then add remaining butter and lemon juice. Simmer until slightly thickened.
Plate those seafood beauties, pour that luscious sauce over top, and sprinkle with fresh parsley. Serve with crusty bread to soak up every last drop of that sauce – because wasting it would be a crime!
This dish pairs beautifully with a crisp Sauvignon Blanc or, if you’re feeling fancy like moi, a glass of Chablis.
Darlings, I can’t wait to hear how this recipe turned out for you! Drop a comment below and tell me if it made your taste buds dance like mine did. And pretty please with a cherry on top, don’t forget to follow me on Newsbreak for more recipes that’ll make you feel like a kitchen goddess.
Trust me, my recipe collection is like my shoe collection – extensive and fabulous! 💋
_Raises glass_ Here’s to cooking with love and a little sass! Until next time, keep it tasty!
XOXO
