Go Back

Shrimp & Scallop Cream Casserole

Tender shrimp, golden seared scallops, and a silky Parmesan cream sauce come together in under 30 minutes for a dinner that feels restaurant-elegant but couldn't be easier to make.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 sea scallops
  • 10 peeled shrimp
  • 150 ml seafood stock or chicken broth
  • 1/2 tbsp fish stock powder
  • 2 tbsp butter
  • 1 small shallot finely chopped
  • 2 garlic cloves minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp paprika
  • salt and black pepper to taste
  • 1 tbsp fresh parsley chopped

Method
 

  1. Sear the Scallops: Pat the scallops dry and season lightly with salt and black pepper. Melt 1 tbsp butter in a skillet over medium-high heat and sear the scallops for 1 to 2 minutes per side, until golden. Remove and set aside.
  2. Cook the Shrimp: In the same skillet, add the shrimp and cook for 1 to 2 minutes per side, until pink and tender. Remove and set aside with the scallops.
  3. Build the Flavor: Melt the remaining butter in the skillet. Add the shallot and garlic, then cook for 1 to 2 minutes, until fragrant and softened.
  4. Make the Creamy Sauce: Pour in the seafood stock or chicken broth and stir in the fish stock powder. Simmer for 2 minutes, then add the heavy cream, Parmesan cheese, paprika, salt, and black pepper.
  5. Add the Seafood: Return the shrimp and scallops to the creamy sauce. Spoon the sauce over the seafood and let everything warm together for 2 to 3 minutes.
  6. Garnish and Serve: Sprinkle with fresh parsley and serve warm. Pairs beautifully with rice, pasta, or crusty bread.