18 Flavorful Shrimp and Scallop Recipes Delicious

Mouthwatering seafood lovers, rejoice! Whether you’re craving a quick weeknight dinner or an impressive weekend feast, shrimp and scallops are the perfect duo for flavorful, restaurant-quality meals at home. From zesty garlic butter scampi to creamy seafood pasta, these 18 recipes are sure to delight your taste buds. Ready to dive in? Let’s explore these delicious dishes that’ll make your next meal unforgettable.

Garlic Butter Shrimp and Scallop Pasta

Whip up this garlic butter shrimp and scallop pasta in under 30 minutes for a restaurant-quality meal at home. The rich, buttery sauce clings perfectly to al dente pasta, and the seafood cooks in minutes.

Ingredients

• 8 oz linguine (I like De Cecco for its texture)
• 12 large shrimp, peeled and deveined (wild-caught Gulf shrimp are my favorite)
• 8 sea scallops, tough muscle removed (dry-packed for better searing)
• 4 tbsp unsalted butter (European-style for richer flavor)
• 4 garlic cloves, minced (fresh only—no jarred)
• 1/2 cup heavy cream (use the good stuff, no substitutes)
• 1/4 cup grated Parmesan (freshly grated melts smoother)
• 1 tbsp lemon juice (freshly squeezed, about half a lemon)
• 1/4 tsp red pepper flakes (adjust to your heat preference)
• Salt and freshly ground black pepper (to season every layer)
• 2 tbsp chopped parsley (flat-leaf for brighter flavor)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine for 9 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
2. Pat shrimp and scallops dry with paper towels—this ensures a proper sear.
3. Heat 2 tbsp butter in a large skillet over medium-high. Sear scallops for 2 minutes per side until golden. Transfer to a plate.
4. Add shrimp to the same skillet. Cook 1 minute per side until pink. Remove and set aside with scallops.
5. Reduce heat to medium. Melt remaining 2 tbsp butter. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
6. Pour in heavy cream and lemon juice. Simmer for 2 minutes until slightly thickened.
7. Stir in Parmesan until melted. Add reserved pasta water 1 tbsp at a time if sauce is too thick.
8. Toss cooked pasta in the sauce. Fold in shrimp and scallops. Season with salt and pepper.
9. Garnish with parsley and serve immediately.

Buttery, garlicky, and luxuriously creamy, this pasta lets the seafood shine. Serve with crusty bread to soak up every drop of sauce—trust me, you’ll want to.

Spicy Cajun Shrimp and Scallop Skewers

Mouthwatering and bold, these skewers pack a punch with Cajun spice and succulent seafood. Perfect for grilling season—quick, flavorful, and crowd-pleasing.

Ingredients

– 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
– 1 lb sea scallops, patted dry (trust me, dry scallops sear better)
– 2 tbsp extra virgin olive oil (my go-to for even coating)
– 2 tbsp Cajun seasoning (homemade or store-bought, but check salt levels)
– 1 tbsp lemon juice (freshly squeezed, no bottled stuff)
– 1 tsp smoked paprika (adds depth)
– Wooden skewers, soaked in water for 30 mins (prevents burning)

Instructions

1. Preheat grill to medium-high (400°F). Clean grates and oil lightly.
2. Thread shrimp and scallops onto skewers, alternating evenly (4-5 pieces per skewer).
3. In a bowl, mix olive oil, Cajun seasoning, lemon juice, and smoked paprika. Brush generously over skewers.
4. Grill skewers for 2-3 minutes per side (shrimp should curl and scallops turn opaque). Don’t overcrowd—work in batches if needed.
5. Remove from grill when seafood is just firm (overcooking makes rubbery scallops).

Crisp-edged scallops and juicy shrimp shine with smoky-spicy notes. Serve over cilantro-lime rice or with grilled lemon wedges for extra zing.

Creamy Lemon Shrimp and Scallop Risotto

Mouthwatering and luxurious, this risotto combines briny seafood with bright lemon for a restaurant-worthy dish. Perfect for impressing guests or treating yourself.

Ingredients

• 1 lb large shrimp, peeled and deveined (I leave tails on for presentation)
• 1 lb sea scallops, patted dry (dry scallops sear better)
• 4 cups chicken stock (homemade if you have it)
• 1.5 cups Arborio rice (don’t substitute—it’s essential for creaminess)
• 1/2 cup dry white wine (I use Sauvignon Blanc for acidity)
• 1/4 cup heavy cream (cold, straight from the fridge)
• 3 tbsp unsalted butter (European-style for richer flavor)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 small shallot, finely diced (about 1/4 cup)
• 2 garlic cloves, minced (fresh only—no jarred stuff)
• Zest and juice of 1 lemon (Meyer lemon if you can find it)
• 1/4 cup grated Parmesan (freshly grated—no pre-shredded)
• 1/4 cup chopped parsley (flat-leaf for better texture)
• 1 tsp kosher salt (Diamond Crystal is my preference)
• 1/2 tsp black pepper (freshly cracked)

Instructions

1. Heat chicken stock in a saucepan over low heat. Keep it warm.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear scallops 2 minutes per side until golden. Transfer to a plate.
3. In the same skillet, add shrimp and cook 1-2 minutes per side until pink. Remove and set aside with scallops.
4. Reduce heat to medium. Melt 2 tbsp butter with remaining olive oil. Sauté shallot 2 minutes until translucent.
5. Add garlic and cook 30 seconds until fragrant.
6. Stir in Arborio rice, coating grains with fat. Toast 1 minute.
7. Pour in white wine, stirring until absorbed, about 2 minutes.
8. Add warm stock 1/2 cup at a time, stirring constantly until absorbed before adding more (about 20 minutes total).
9. When rice is al dente, stir in cream, Parmesan, lemon zest, and salt.
10. Gently fold in shrimp, scallops, and parsley. Squeeze lemon juice over top.
11. Remove from heat. Let rest 2 minutes before serving.

The risotto should be creamy but not soupy, with plump seafood in every bite. Serve with extra lemon wedges and a crisp green salad for contrast.

Grilled Shrimp and Scallop Tacos

Want tacos that feel fancy but come together fast? These grilled shrimp and scallop tacos deliver—juicy seafood, smoky char, and a bright crunch.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for easy grilling)
• 1 lb sea scallops, side muscle removed (trust me, it’s chewy if you skip this)
• 2 tbsp olive oil (extra virgin for flavor, but any works)
• 1 tsp smoked paprika (the secret to that smoky depth)
• 1/2 tsp garlic powder (fresh garlic burns too fast on the grill)
• 8 corn tortillas (char them slightly for extra texture)
• 1 cup shredded purple cabbage (for color and crunch)
• 1/2 cup chopped cilantro (skip if you’re a cilantro hater)
• 1 lime, cut into wedges (non-negotiable for brightness)

Instructions

1. Preheat grill to medium-high (450°F). Scrub grates clean to prevent sticking.
2. Toss shrimp and scallops with olive oil, smoked paprika, garlic powder, and 1 tsp salt. Let sit 5 minutes—no longer, or the salt will draw out too much moisture.
3. Grill shrimp 2 minutes per side until opaque. Use tongs—they flip easier than a spatula.
4. Grill scallops 3 minutes per side for a golden crust. Don’t move them until ready to flip; they’ll release naturally.
5. Warm tortillas on the grill for 20 seconds per side. Stack and wrap in a towel to keep soft.
6. Flake scallops into bite-sized pieces. Leave shrimp whole for presentation.
7. Layer tortillas with cabbage, seafood, and cilantro. Squeeze lime generously over the top.

The scallops stay buttery, the shrimp get snappy, and the lime cuts through the richness. Serve with extra lime wedges and cold beer—it’s a combo that never misses.

Thai Coconut Curry Shrimp and Scallop Soup

Lately, I’ve been craving a rich, aromatic Thai-inspired soup that’s quick but feels luxurious. This coconut curry version with shrimp and scallops hits the spot every time.

Ingredients

• 1 tbsp coconut oil (unrefined for deeper flavor)
• 1 small yellow onion, diced (sweet varieties work best)
• 3 garlic cloves, minced (fresh only—no jarred stuff here)
• 1 tbsp fresh ginger, grated (keep the peel for easier handling)
• 2 tbsp red curry paste (Mae Ploy is my favorite brand)
• 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
• 2 cups chicken stock (homemade or low-sodium)
• 1 lb large shrimp, peeled and deveined (21/25 count for meaty bites)
• 1/2 lb sea scallops, side muscle removed (dry-packed for better searing)
• 1 tbsp fish sauce (Red Boat for quality)
• 1 tbsp lime juice (freshly squeezed, please)
• 1/4 cup cilantro, chopped (stems included for extra flavor)

Instructions

1. Heat coconut oil in a Dutch oven over medium heat until shimmering, about 1 minute.
2. Add onion and cook until translucent, 3 minutes, stirring occasionally.
3. Stir in garlic and ginger; cook until fragrant, 30 seconds. Tip: Don’t let the garlic brown—it’ll turn bitter.
4. Add curry paste and cook, mashing into the oil, 1 minute. This blooms the spices.
5. Pour in coconut milk and chicken stock, scraping the bottom to release any stuck bits.
6. Bring to a simmer, then reduce heat to low. Cook uncovered for 10 minutes to meld flavors.
7. Pat shrimp and scallops dry with paper towels—this ensures a good sear.
8. Add shrimp and scallops to the soup. Simmer until shrimp turn pink and scallops are opaque, 3–4 minutes. Tip: Overcooking makes seafood rubbery.
9. Remove from heat. Stir in fish sauce and lime juice. Taste—it should balance salty, sour, and creamy.
10. Garnish with cilantro just before serving. Tip: Save some leaves for a fresh finish on top.

Just ladle it into bowls with steamed jasmine rice or crusty bread for soaking. The broth is velvety with a gentle heat, while the seafood stays tender. A squeeze of extra lime brightens each bite.

Shrimp and Scallop Scampi with Zucchini Noodles

Mouthwatering yet light, this dish swaps pasta for zucchini noodles while keeping the rich, buttery scampi flavors. Perfect for summer nights when you want something indulgent but not heavy.

Ingredients

– 1 lb large shrimp, peeled and deveined (I leave tails on for presentation)
– 1/2 lb sea scallops, patted dry (dry scallops sear better)
– 3 medium zucchinis, spiralized (about 4 cups—trust me, fresh is worth it)
– 4 tbsp unsalted butter (European-style for extra richness)
– 3 garlic cloves, minced (use a microplane for finer texture)
– 1/4 cup dry white wine (Pinot Grigio works great)
– 1/4 tsp red pepper flakes (adjust if you like heat)
– 1/2 lemon, juiced (roll it first to maximize juice)
– 1/4 cup chopped parsley (flat-leaf for brighter flavor)
– Salt (I use kosher for even seasoning)

Instructions

1. Heat a large skillet over medium-high. Add 2 tbsp butter until melted and slightly foamy.
2. Season shrimp and scallops with salt. Sear scallops 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, add shrimp. Cook 1 minute per side until pink. Remove and set aside with scallops.
4. Reduce heat to medium. Add remaining butter and garlic. Sauté 30 seconds until fragrant but not browned.
5. Pour in white wine. Simmer 2 minutes to reduce by half.
6. Add zucchini noodles. Toss 1-2 minutes until just tender (they should still have a bite).
7. Stir in red pepper flakes, lemon juice, and parsley. Return shrimp and scallops to the pan. Toss to coat.
8. Remove from heat. Season with salt if needed.

Light, garlicky, and briny, this scampi lets the seafood shine. Serve with crusty bread to soak up the sauce or top with extra lemon zest for brightness.

Pan-Seared Shrimp and Scallop with Garlic Herb Sauce

Savor this quick yet elegant seafood dish—perfect for weeknights or impressing guests. Pan-seared shrimp and scallop with garlic herb sauce comes together in under 20 minutes.

Ingredients

– 12 large shrimp, peeled and deveined (keep tails on for presentation)
– 8 sea scallops, side muscle removed (dry-packed for better searing)
– 3 tbsp unsalted butter (I use European-style for richer flavor)
– 2 tbsp extra virgin olive oil (my go-to for high heat)
– 4 garlic cloves, minced (fresh only—jarred won’t cut it)
– 1/4 cup dry white wine (Sauvignon Blanc works great)
– 1 tbsp lemon juice (freshly squeezed, no bottled stuff)
– 1/4 cup chopped parsley (flat-leaf for brighter flavor)
– 1/2 tsp red pepper flakes (adjust if you’re sensitive to heat)
– Salt (I prefer fine sea salt for even distribution)

Instructions

1. Pat shrimp and scallops dry with paper towels—this ensures a crisp sear.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
3. Season shrimp lightly with salt, then add to skillet. Cook 1.5 minutes per side until pink. Transfer to a plate.
4. Add remaining 1 tbsp olive oil to skillet. Season scallops with salt, then sear 2 minutes per side until golden. Transfer to plate with shrimp.
5. Reduce heat to medium. Melt butter in skillet, then add garlic and red pepper flakes. Sauté 30 seconds until fragrant but not browned.
6. Pour in white wine, scraping up browned bits. Simmer 1 minute to reduce slightly.
7. Stir in lemon juice and parsley. Return shrimp and scallops to skillet, tossing to coat in sauce for 30 seconds.

Key tip: Don’t overcrowd the skillet—cook seafood in batches if needed. The garlic herb sauce clings beautifully to the tender shrimp and sweet scallops. Serve over creamy polenta or with crusty bread to soak up every drop.

Shrimp and Scallop Paella with Saffron Rice

Vibrant flavors and rich textures make this Shrimp and Scallop Paella a standout dish. It’s a one-pan wonder that’s perfect for weeknights or entertaining.

Ingredients

• 1 ½ cups Arborio rice (the short-grain starch is key for creaminess)
• 1 lb large shrimp, peeled and deveined (keep the tails on for presentation)
• ½ lb sea scallops (pat them dry—moisture is the enemy of a good sear)
• 4 cups chicken stock (homemade if you have it, but store-bought works)
• 1 pinch saffron threads (don’t skip this—it’s the soul of the dish)
• 1 red bell pepper, diced (for a sweet crunch)
• 1 small onion, finely chopped (yellow onions work best here)
• 3 cloves garlic, minced (fresh only—no jarred stuff)
• 2 tbsp extra virgin olive oil (my go-to for depth of flavor)
• 1 tsp smoked paprika (adds a subtle smokiness)
• ½ cup frozen peas (thawed, but no need to cook separately)
• Salt to taste (I use kosher for even seasoning)

Instructions

1. Heat olive oil in a 12-inch paella pan or skillet over medium-high heat until shimmering.
2. Add shrimp and scallops, sear for 2 minutes per side until golden. Remove and set aside.
3. In the same pan, sauté onion and bell pepper for 3 minutes until softened.
4. Add garlic and smoked paprika, cook for 30 seconds until fragrant.
5. Stir in Arborio rice, coating it evenly with the oil and spices.
6. Pour in chicken stock and add saffron, stirring once to combine.
7. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes—no stirring.
8. Scatter peas over the rice, then nestle shrimp and scallops into the pan.
9. Cover and cook for 5 more minutes until seafood is cooked through and rice is tender.
10. Remove from heat and let rest for 5 minutes to absorb any remaining liquid.

Delight in the contrast of tender seafood and slightly chewy rice. Serve straight from the pan with lemon wedges for a bright finish.

Citrus Marinated Shrimp and Scallop Ceviche

Fresh, bright, and perfect for summer, this ceviche combines shrimp and scallops with zesty citrus for a light yet satisfying dish.

Ingredients

– 1 lb large shrimp, peeled and deveined (I like wild-caught for better flavor) – 1/2 lb fresh bay scallops (small and sweet) – 1 cup freshly squeezed lime juice (about 8-10 limes, no bottled stuff) – 1/2 cup freshly squeezed orange juice (use navel oranges for sweetness) – 1/4 cup finely diced red onion (soak in ice water for 5 mins to mellow the bite) – 1 jalapeño, seeded and minced (leave seeds if you like heat) – 1/4 cup chopped cilantro (stems are fine—they pack flavor) – 1 avocado, diced (add last to keep it creamy) – 1 tsp kosher salt (Diamond Crystal is my pick) – Tortilla chips or tostadas, for serving

Instructions

1. Bring a medium pot of water to a boil. Add shrimp and cook for 1 minute (they’ll finish cooking in the citrus). 2. Immediately transfer shrimp to an ice bath to stop cooking. Drain and pat dry. 3. Cut shrimp into 1/2-inch pieces and place in a glass bowl. 4. Add scallops to the bowl with shrimp. 5. Pour lime and orange juice over seafood, ensuring it’s fully submerged. Cover and refrigerate for 20 minutes (no longer, or scallops get rubbery). 6. Drain most of the citrus juice, leaving about 2 tbsp in the bowl. 7. Gently fold in red onion, jalapeño, cilantro, and salt. 8. Add avocado just before serving to prevent browning. 9. Serve chilled with tortilla chips or on tostadas. Expect a balance of tangy citrus, tender seafood, and creamy avocado—great with an icy beer or margarita.

Shrimp and Scallop Stir-Fry with Vegetables

Dive into this quick, flavorful stir-fry that’sweet shrimp and scallops with crisp veggies—ready in under 20 minutes. Perfect for busy weeknights when you want something light but satisfying.

Ingredients

– 12 oz large shrimp, peeled and deveined (I leave tails on for presentation) – 8 oz sea scallops, patted dry (fresh, not frozen, for best texture) – 2 tbsp avocado oil (my high-heat favorite) – 1 red bell pepper, thinly sliced – 1 cup snap peas, trimmed – 3 garlic cloves, minced (fresh only—no jarred stuff) – 1 tbsp ginger, grated – 2 tbsp soy sauce (low-sodium if you’re watching salt) – 1 tbsp honey – 1 tsp sesame oil (toasted, for depth) – 1/2 tsp red pepper flakes (adjust for heat)

Instructions

1. Heat 1 tbsp avocado oil in a large wok or skillet over high heat until shimmering, about 1 minute. 2. Add shrimp and scallops in a single layer; sear undisturbed for 90 seconds per side until golden. Transfer to a plate. 3. Reduce heat to medium-high; add remaining 1 tbsp oil. 4. Toss in bell pepper and snap peas; stir-fry 2 minutes until crisp-tender. 5. Push veggies to one side; add garlic and ginger to the empty space. Cook 15 seconds until fragrant. 6. Mix everything together; pour in soy sauce, honey, sesame oil, and red pepper flakes. Stir to coat. 7. Return shrimp and scallops to the pan; toss 1 minute just to reheat. 8. Plate immediately. Pair this with steamed jasmine rice or zucchini noodles for a lighter option. The dish balances sweet, savory, and a hint of heat—the scallops stay buttery, while the veggies keep their crunch.

Baked Shrimp and Scallop Stuffed Mushrooms

Just when you think stuffed mushrooms can’t get better, seafood steps in. These baked shrimp and scallop stuffed mushrooms are rich, savory, and perfect for impressing guests or treating yourself.

Ingredients

– 12 large cremini mushrooms (stems removed—save for another use)
– 1/2 lb raw shrimp, peeled, deveined, and finely chopped (fresh is best, but thawed frozen works)
– 1/2 lb bay scallops, finely chopped (pat them dry—excess moisture is the enemy)
– 1/4 cup panko breadcrumbs (for crunch)
– 1/4 cup grated Parmesan cheese (the real stuff, not the green can)
– 2 tbsp unsalted butter (melted—I brown mine for extra flavor)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 2 cloves garlic, minced (fresh only—no jarred nonsense)
– 1/4 tsp smoked paprika (adds depth)
– Salt and black pepper (I use 1/2 tsp salt, 1/4 tsp pepper)
– 1 tbsp fresh parsley, chopped (for brightness)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush mushroom caps with olive oil, inside and out. Place hollow-side up on the sheet.
3. Heat olive oil in a skillet over medium heat. Add garlic, sauté for 30 seconds until fragrant.
4. Add chopped shrimp and scallops. Cook 2-3 minutes until just opaque—don’t overcook.
5. Off heat, stir in panko, Parmesan, melted butter, smoked paprika, salt, and pepper. Mix well.
6. Spoon filling into mushroom caps, pressing lightly to pack.
7. Bake 15-18 minutes until mushrooms are tender and tops are golden.
8. Sprinkle with parsley before serving.
These mushrooms are juicy with a crisp topping. The seafood stays tender, and the smoked paprika adds a subtle warmth. Serve with lemon wedges for a bright finish.

Shrimp and Scallop Chowder with Corn and Potatoes

Hearty yet light, this chowder balances sweet seafood with creamy potatoes and corn. Perfect for summer evenings when you crave something comforting but not heavy.

Ingredients

• 1 lb large shrimp, peeled and deveined (I leave tails on for extra flavor)
• 1 lb sea scallops, patted dry (dry scallops sear better)
• 4 cups whole milk (2% works, but whole adds richness)
• 3 cups corn kernels (fresh or frozen—no need to thaw)
• 2 cups diced Yukon Gold potatoes (skin on for texture)
• 4 tbsp unsalted butter (European-style butter is my secret)
• 1 tbsp Old Bay seasoning (don’t skip this—it’s essential)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced (fresh only, please)
• 1/2 cup heavy cream (adds silkiness)
• 1 tsp smoked paprika (for depth)
• Salt and freshly ground black pepper (season in layers)

Instructions

1. Melt butter in a large Dutch oven over medium heat until foamy.
2. Add onion and garlic, sautéing for 3 minutes until translucent (don’t let garlic brown).
3. Stir in potatoes, corn, and Old Bay, coating everything evenly.
4. Pour in milk and bring to a gentle simmer (never boil—it’ll curdle).
5. Reduce heat to low, cover, and cook for 15 minutes until potatoes are fork-tender.
6. Season shrimp and scallops with smoked paprika, salt, and pepper.
7. Push veggies to one side, add seafood, and cook for 4 minutes (flip halfway).
8. Stir in heavy cream and simmer uncovered for 2 minutes (thickens slightly).
9. Adjust seasoning with salt and pepper if needed.

This chowder is creamy with pops of sweet corn and tender seafood. Try serving it in hollowed-out sourdough bowls for a fun twist—the bread soaks up the broth beautifully.

Shrimp and Scallop Alfredo Pizza

Whip up this indulgent Shrimp and Scallop Alfredo Pizza for a seafood twist on a classic. Creamy, briny, and loaded with flavor, it’s a showstopper for any occasion.

Ingredients

– 1 lb pizza dough (store-bought or homemade—I like the convenience of Trader Joe’s)
– 1/2 lb large shrimp, peeled and deveined (21/25 count works best)
– 1/2 lb sea scallops, patted dry (remove the tough side muscle)
– 1 cup heavy cream (go for the good stuff—it makes a difference)
– 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
– 2 cloves garlic, minced (more if you’re a garlic fiend like me)
– 2 tbsp unsalted butter (Kerrygold is my favorite)
– 1 tbsp olive oil (extra virgin for that fruity finish)
– 1/2 tsp red pepper flakes (adjust for heat preference)
– Salt and black pepper (I use Diamond Crystal salt for even seasoning)
– 1/2 cup shredded mozzarella (whole milk for maximum stretch)
– Fresh parsley, chopped (for garnish—don’t skip the brightness)

Instructions

1. Preheat oven to 475°F with a pizza stone or baking sheet inside—this ensures a crispy crust.
2. Roll out pizza dough on a floured surface to a 12-inch round. Dock with a fork to prevent bubbles.
3. In a skillet, heat olive oil and 1 tbsp butter over medium-high. Sear shrimp and scallops for 2 minutes per side until just opaque. Remove and set aside.
4. In the same skillet, melt remaining butter. Sauté garlic for 30 seconds until fragrant.
5. Pour in heavy cream, simmer for 3 minutes until slightly thickened. Stir in Parmesan, red pepper flakes, salt, and black pepper.
6. Spread Alfredo sauce evenly over the dough, leaving a 1/2-inch border. Top with mozzarella.
7. Arrange shrimp and scallops on top. Bake for 12-14 minutes until crust is golden and cheese bubbles.
8. Garnish with parsley. Let rest 2 minutes before slicing.

Fresh from the oven, this pizza boasts a rich, velvety sauce with tender seafood in every bite. Serve with a crisp white wine or a lemon wedge for a zesty kick.

Shrimp and Scallop Kebabs with Pineapple and Peppers

Fire up the grill—these shrimp and scallop kebabs are a summer must. Sweet pineapple and crisp peppers balance the seafood’s richness perfectly.

Ingredients

– 1 lb large shrimp (peeled, deveined—I leave tails on for grip)
– 1 lb sea scallops (pat dry; smaller ones work but skewer carefully)
– 2 cups fresh pineapple chunks (about 1-inch pieces—ripe but firm)
– 2 bell peppers (red and yellow, cut into 1.5-inch squares)
– 3 tbsp extra virgin olive oil (my go-to for even browning)
– 2 tbsp honey (warmed slightly to mix easily)
– 1 tsp smoked paprika (trust me, it adds depth)
– 1/2 tsp kosher salt (don’t skimp—seafood needs it)
– Metal or soaked wooden skewers (if using wood, soak 30 mins to prevent burning)

Instructions

1. Preheat grill to medium-high (400°F)—clean grates well to prevent sticking.
2. Thread shrimp, scallops, pineapple, and peppers alternately onto skewers, leaving small gaps for even cooking.
3. Whisk olive oil, honey, smoked paprika, and salt in a bowl. Brush half over kebabs.
4. Grill kebabs 3 minutes per side (shrimp should curl and scallops turn opaque).
5. Brush with remaining glaze in the last minute—watch for flare-ups.
6. Remove when seafood is firm and pineapple edges caramelize (about 8 minutes total).

Lightly charred pineapple adds a smoky-sweet contrast to the tender seafood. Serve over cilantro-lime rice or with a squeeze of charred lemon for brightness.

Shrimp and Scallop Stuffed Avocado Salad

Hass avocados make the perfect vessel for this light yet luxurious seafood salad. Fresh shrimp and scallops bring a briny sweetness, while a zesty lime dressing ties it all together.

Ingredients

– 2 large Hass avocados (ripe but firm—no mushy spots!)
– 1/2 lb large shrimp, peeled and deveined (I like 21/25 count for meaty bites)
– 1/2 lb sea scallops (dry-packed, patted dry—trust me, wet scallops won’t sear right)
– 1 tbsp extra virgin olive oil (my go-to for high heat)
– 1/4 cup red onion, finely diced (soak in ice water for 5 mins to mellow the bite)
– 1 jalapeño, seeded and minced (leave seeds if you like heat)
– 1/4 cup cilantro, chopped (stems are fine—they pack flavor)
– 2 tbsp lime juice (freshly squeezed, please)
– 1/2 tsp kosher salt (Diamond Crystal is my pantry staple)
– 1/4 tsp black pepper (freshly cracked)

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
2. Add scallops in a single layer; sear undisturbed for 2 minutes until golden brown. Flip, sear 1 more minute, then transfer to a plate.
3. In the same skillet, add shrimp; cook 1-2 minutes per side until opaque. Let cool slightly, then chop into 1/2″ pieces.
4. Halve avocados lengthwise, remove pits, and scoop out a little flesh to widen the cavity (save it for the dressing).
5. In a bowl, combine chopped shrimp, seared scallops (torn into chunks), red onion, jalapeño, cilantro, lime juice, salt, and pepper.
6. Gently fold in reserved avocado flesh to bind the mixture without overmashing.
7. Divide filling evenly among avocado halves, mounding slightly.

Notably, the contrast of creamy avocado and tender seafood is irresistible. Serve chilled on a bed of butter lettuce for extra crunch, or top with a sprinkle of tajín for a spicy kick.

Shrimp and Scallop Fettuccine with Pesto Cream Sauce

Creamy, indulgent, and packed with seafood—this pasta dish is a weeknight luxury. It’s ready in under 30 minutes but tastes like a restaurant special.

Ingredients

• 8 oz fettuccine (I like De Cecco for its perfect al dente bite)
• 1/2 lb large shrimp, peeled and deveined (21/25 count works best)
• 1/2 lb sea scallops, patted dry (dry-packed for better searing)
• 3 tbsp unsalted butter (European-style for richer flavor)
• 2 garlic cloves, minced (fresh only—no jarred stuff)
• 1/2 cup heavy cream (go for the good stuff, no half-and-half)
• 1/4 cup basil pesto (homemade or store-bought, but check the salt content)
• 1/4 tsp red pepper flakes (adjust to your heat preference)
• 1/4 cup grated Parmesan (freshly grated—it melts better)
• 1 tbsp olive oil (extra virgin for finishing)
• Salt and black pepper (to season, but be precise)

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente, about 9 minutes. Reserve 1/2 cup pasta water before draining.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season shrimp and scallops with salt and black pepper.
3. Sear scallops for 2 minutes per side until golden. Remove and set aside. Tip: Don’t overcrowd the pan—sear in batches if needed.
4. In the same skillet, add shrimp and cook for 1-2 minutes per side until pink. Remove and set aside with scallops.
5. Reduce heat to medium. Melt butter in the skillet. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
6. Pour in heavy cream, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
7. Stir in pesto and 1/4 cup pasta water. Tip: The starchy water helps the sauce cling to the pasta.
8. Add cooked fettuccine, tossing to coat. Fold in shrimp, scallops, and Parmesan. Tip: Toss gently to keep seafood intact.
9. Season with salt and black pepper if needed. Serve immediately.

Hearty yet elegant, this dish balances briny seafood with velvety pesto cream. Try topping with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish.

Shrimp and Scallop Pot Pie with Flaky Crust

Bold flavors and a buttery crust make this seafood pot pie a showstopper. It’s rich, comforting, and perfect for impressing guests or treating yourself.

Ingredients

– 1 lb shrimp, peeled and deveined (I like wild-caught for better flavor)
– 1 lb scallops, patted dry (dry-packed scallops sear better)
– 1 cup heavy cream (full-fat for maximum richness)
– 1/2 cup dry white wine (a crisp Sauvignon Blanc works well)
– 1/2 cup frozen peas (no need to thaw)
– 1/2 cup diced carrots (cut small for even cooking)
– 1/3 cup unsalted butter (cold, cubed for flaky crust)
– 1 sheet puff pastry, thawed (keep it chilled until ready to use)
– 1 tbsp olive oil (extra virgin for better flavor)
– 1 tsp fresh thyme leaves (dried works in a pinch, but fresh is best)
– 1/2 tsp kosher salt (I prefer Diamond Crystal for even seasoning)
– 1/4 tsp black pepper (freshly ground for brightness)

Instructions

1. Preheat oven to 400°F. Place a rack in the center.
2. Heat olive oil in a large skillet over medium-high. Sear scallops 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, cook shrimp 1-2 minutes until pink. Remove and set aside with scallops.
4. Add butter to the skillet. Sauté carrots 3 minutes until slightly softened.
5. Pour in white wine, scraping up browned bits. Simmer 2 minutes until reduced by half.
6. Stir in heavy cream, thyme, salt, and pepper. Simmer 3 minutes until slightly thickened.
7. Fold in peas, shrimp, and scallops. Remove from heat.
8. Pour mixture into a 9-inch pie dish. Cover with puff pastry, trimming excess. Cut 3 slits on top.
9. Bake 25-30 minutes until crust is golden and filling bubbles.

Melt-in-your-mouth scallops and tender shrimp shine in this creamy, herb-infused filling. The flaky crust adds a satisfying crunch—serve with a crisp green salad to balance the richness.

Shrimp and Scallop Dumplings with Soy Ginger Dipping Sauce

Fancy a restaurant-quality dumpling at home? These shrimp and scallop dumplings are juicy, flavorful, and surprisingly simple. The soy ginger dipping sauce ties it all together.

Ingredients

• 1/2 lb shrimp, peeled and deveined (I like wild-caught for better flavor)
• 1/2 lb scallops, patted dry (fresh, not frozen, makes a difference)
• 1 tbsp fresh ginger, grated (microplane works best)
• 2 garlic cloves, minced (use a press for efficiency)
• 1 tbsp soy sauce (low-sodium lets you control saltiness)
• 1 tsp sesame oil (toasted adds depth)
• 1/4 cup green onions, finely chopped (reserve some for garnish)
• 24 round dumpling wrappers (thaw if frozen)
• 1/4 cup water for sealing wrappers
• 2 tbsp vegetable oil for frying

Instructions

1. Pulse shrimp and scallops in a food processor until finely chopped but not pureed, about 5 pulses.
2. Transfer mixture to a bowl. Add ginger, garlic, soy sauce, sesame oil, and green onions. Mix until just combined—overmixing makes filling tough.
3. Place 1 tsp filling in the center of a dumpling wrapper. Dip your finger in water and moisten the wrapper’s edge.
4. Fold wrapper in half, pleating edges tightly to seal. Press firmly to prevent leaks.
5. Heat vegetable oil in a nonstick skillet over medium-high heat until shimmering, about 1 minute.
6. Arrange dumplings in a single layer, flat side down. Cook until bottoms are golden brown, 2–3 minutes.
7. Pour 1/4 cup water into the skillet, cover immediately, and reduce heat to medium. Steam for 5 minutes.
8. Uncover and cook until water evaporates and bottoms crisp again, 1–2 minutes.

Ready to devour? The dumplings are plump with a crisp-chewy texture and sweet briny filling. Serve them on a platter with extra green onions and dipping sauce drizzled over the top.

Summary

Now that you’ve discovered these 18 flavorful shrimp and scallop recipes, it’s time to bring some seafood magic to your kitchen! Whether you’re craving something light and zesty or rich and comforting, there’s a dish here for every taste. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this roundup to your Pinterest board for easy inspiration later. Happy cooking!