Ingredients
Equipment
Method
- Pat the scallops and shrimp dry with paper towels. Season lightly with salt, black pepper, and paprika.
- Melt the butter in a skillet over medium-high heat. Sear the scallops for 1 to 2 minutes per side, just until lightly golden. Remove and set aside.
- In the same skillet, add the shrimp and cook for 1 to 2 minutes per side, until pink. Remove and set aside with the scallops.
- Lower the heat to medium. Add the garlic and cook for 30 seconds. Pour in the seafood broth and stir in the fish stock powder.
- Add the heavy cream and Parmesan cheese. Stir gently until the sauce becomes smooth and slightly thickened.
- Place the scallops and shrimp in a small baking dish. Pour the creamy sauce over the seafood.
- Bake at 375°F for 10 to 12 minutes, until the sauce is hot and bubbly and the seafood is tender.
- Sprinkle with fresh parsley and serve hot with rice, pasta, mashed potatoes, or crusty bread.
Notes
Pat the shrimp and scallops dry before seasoning so they sear instead of steaming.
Sear the scallops only until lightly golden because they will continue cooking in the oven.
Cook the shrimp briefly and remove them as soon as they turn pink to help prevent overcooking.
Stir the cream and Parmesan over moderate heat until the sauce is smooth and slightly thickened.
Taste the sauce before adding extra salt because the fish stock powder and Parmesan may already provide enough seasoning.
Serve immediately with rice, pasta, mashed potatoes, or crusty bread.