Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) sea scallops
  • 4 tablespoons (60g) unsalted butter
  • 2 tablespoons (30ml) olive oil
  • 6 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and black pepper, to taste
  • Cooked linguine or spaghetti (optional, about 12 ounces or 340g)
  • Lemon wedges, for garnish

Instructions:

  1. Cook the pasta in salted boiling water until al dente; drain and set aside.
  2. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops in a single layer, cooking for about 2-3 minutes on each side until golden brown; remove from skillet.
  3. In the same skillet, add the remaining olive oil and shrimp; cook until pink and opaque, about 3-4 minutes; remove and set aside.
  4. Add the remaining butter to the skillet; sauté garlic until fragrant, about 30 seconds. Pour in white wine, lemon juice, and zest; simmer for 3-4 minutes until slightly reduced.
  5. Return scallops and shrimp to the skillet; toss to coat in the sauce. Cook for an additional minute to heat through and meld flavors.
  6. Adjust seasoning with salt and black pepper; stir in fresh parsley. Serve over pasta (if using) and garnish with lemon wedges.