Scallops and Shrimp with Creamy Sun-dried Tomato Sauce

Introduction

Welcome to another culinary adventure on our blog! Today, we’re diving into the flavors of the sea with our delectable Scallops and Shrimp with Creamy Sun-dried Tomato Sauce recipe. This dish combines the briny sweetness of shrimp and scallops with a rich, velvety sauce infused with sun-dried tomatoes, spinach, and parmesan cheese. It’s perfect for a fancy dinner at home or to impress your guests at a dinner party. Let’s get started!

Who is This Recipe For?

This recipe is for seafood lovers who appreciate the delicate flavors of scallops and shrimp. It’s also perfect for those looking to prepare a gourmet meal without spending hours in the kitchen. Whether you’re an experienced cook or a beginner looking to try something new, this recipe is straightforward and satisfying. The combination of fresh ingredients and rich, creamy sauce makes it a hit for any occasion.

Why This Recipe is Great

What makes this recipe stand out is its balance of flavors and textures. The tender scallops and shrimp are perfectly complemented by the creamy, tangy sauce, while the spinach adds a touch of freshness. It’s a dish that’s both luxurious and comforting, ideal for a special night in or an impressive addition to your dinner table. Plus, it’s quick to prepare, making it suitable even for a weeknight meal.

Ingredients

• 1/2 lb shrimp, raw, peeled, and deveined
• 1/2 lb sea scallops
• 1 cup fresh spinach
• 1/2 shallot, finely diced
• 3 garlic cloves, finely minced
• 1 cup heavy cream
• 2 tbsp sun-dried tomatoes
• 2 tbsp freshly grated parmesan cheese
• 1 tbsp butter
• Red crushed pepper, to taste (optional)
• Salt and pepper, to taste
• Oil for cooking

Directions

1. Season the Seafood: Start by seasoning the shrimp and scallops with salt and pepper. This simple step enhances their natural flavors.
2. Cook the Scallops: Heat oil in a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes on each side until golden and just cooked through. Remove and set aside.
3. Sauté the Aromatics: In the same skillet, add butter and shallots. Sauté for 1 minute until fragrant and translucent.
4. Add the Veggies: Stir in the spinach, sun-dried tomatoes, and red crushed pepper. Season with salt and pepper, cover, and cook for 1-2 minutes until the spinach is wilted.
5. Add Garlic: Add the minced garlic to the skillet and cook until fragrant, about 30 seconds.
6. Make the Sauce: Pour in the heavy cream and add the parmesan cheese. Stir and let the sauce thicken slightly.
7. Cook the Shrimp: Add the shrimp to the skillet, cover, and cook for 1-2 minutes, or until the shrimp are cooked through.
8. Combine and Serve: Return the scallops to the skillet, warming them for about 10-20 seconds. Adjust seasoning if necessary and serve immediately.

Kitchen Equipment Needed

• Large skillet
• Knife and cutting board
• Measuring cups and spoons
• Spatula or tongs
• Small bowl (for seasoning)

Tips and Tricks

• Pat Dry the Seafood: Make sure to pat the shrimp and scallops dry before cooking to achieve a nice golden crust.
• Don’t Overcrowd the Pan: Cook the scallops in batches if necessary to avoid overcrowding the pan, which can cause steaming instead of searing.
• Adjust Seasoning: Taste the sauce before serving and adjust the seasoning as needed.

Recipe Variations

• Vegetarian Option: Replace the seafood with sautéed mushrooms and zucchini for a vegetarian version.
• Dairy-Free: Use coconut cream instead of heavy cream and nutritional yeast instead of parmesan for a dairy-free option.
• Spicy Kick: Add a dash of cayenne pepper or extra red crushed pepper for a spicier version.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the dish in a skillet over low heat until heated through, adding a splash of cream or milk if the sauce needs loosening.

Food and Drink Pairings

Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, a refreshing sparkling water with a slice of lemon would complement the flavors well. Serve with a side of garlic bread or a light salad to complete the meal.

FAQ

Can I use frozen shrimp and scallops?

Yes, you can use frozen shrimp and scallops. Make sure to thaw them completely and pat them dry before cooking.

What can I use instead of sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use cherry tomatoes or roasted red peppers as a substitute.

How can I make the sauce thicker?

If you prefer a thicker sauce, let it simmer for a few extra minutes to reduce. You can also add a teaspoon of cornstarch mixed with water.

Call to Action

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