Ingredients:
For the Scallops and Shrimp:
1/2 lb large sea scallops, cleaned and patted dry
1/2 lb large shrimp, peeled and deveined
3 tbsp unsalted butter
3 cloves garlic, minced
2 tbsp olive oil
Juice of 1/2 lemon
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
For the Roasted Potatoes:
1 lb baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and black pepper to taste
Fresh rosemary or thyme (optional, for garnish)
Directions:
Prepare the Roasted Potatoes:
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread evenly on a baking sheet.
Roast in the preheated oven for 25–30 minutes, or until golden brown and crisp. Turn the potatoes halfway through for even roasting.
Cook the Scallops:
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper.
Sear the scallops for 2–3 minutes per side, or until a golden crust forms. Remove from the skillet and set aside.
Cook the Shrimp:
In the same skillet, add 1 tbsp olive oil and sauté the shrimp for 1–2 minutes per side, until pink and opaque. Remove and set aside.
Prepare the Garlic Butter Sauce:
Reduce the heat to medium. Add the butter and minced garlic to the skillet. Sauté for 1 minute until fragrant. Stir in the lemon juice and chopped parsley.
Combine and Serve:
Return the scallops and shrimp to the skillet, tossing them in the garlic butter sauce to coat evenly.
Serve alongside the roasted potatoes, garnished with fresh herbs. Enjoy immediately.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 410 kcal | Servings: 4
