Shrimp and bay scallops are paired with garlicky cannellini beans for an easy seafood dinner recipe!
I usually buy the bigger sea scallops at the store, so this is my first time making a recipe for bay scallops. A grocery store near me sold beautiful wild bay scallops from Cape Cod, and I knew I had to try them. These mild-flavored bay scallops are very small and cook very quickly. Be sure that your skillet is hot so you can get a nice sear on them.
This bay scallops recipe is served with seared shrimp and buttery, luxurious, spicy cannellini beans. You can make this seafood dinner recipe very quickly, and it will be ready for you to enjoy before you know it.
As a home cook and food blogger, I’m always looking for new and exciting ways to prepare seafood Shrimp and scallops are two of my favorite ingredients because they are so versatile and cook up quickly. After making all kinds of shrimp and scallop dishes over the years, I’ve learned some tips and tricks for getting perfect results each time
Choosing the Best Shrimp and Scallops
The first step is selecting high-quality shrimp and scallops. For shrimp, look for shells that are firm and shiny, with no black spots. Make sure the shrimp smell fresh, not fishy. Size ranges from small popcorn shrimp to jumbo shrimp. I prefer extra-large (16-20 per pound) for versatility. As for scallops, look for dry, white meat with a fresh sea breeze aroma. Dry scallops mean no chemical liquid was added. Wet scallops tend to steam versus sear. Bay scallops are smaller and more affordable while sea scallops are larger and sweeter.
When buying frozen shrimp or scallops, check for ice crystals. Avoid discoloration or freezer burn. Thaw overnight in the fridge before cooking
Prepping Raw Shrimp and Scallops
Rinse raw shrimp and scallops under cold water and pat dry. For shrimp, peel off the shell, leaving the tail on for presentation if desired. Use a paring knife to cut along the back and remove the vein. Rinse out any interior contents. For scallops, simply rinse and pat dry. I don’t recommend soaking either shrimp or scallops before cooking as it dilutes flavor and changes texture.
If using large sea scallops, consider cutting them in half horizontally for quicker, more even cooking. Remove and discard the small, tough side muscle.
Cooking Methods for Shrimp and Scallops
Shrimp and scallops can be prepared using several cooking methods. Here are some of my favorites:
Pan-Searing
This is my number one method for getting a crisp, caramelized crust on both shrimp and scallops while keeping the inside tender and juicy. Heat a skillet with oil over high heat until smoking. Add shrimp and scallops in a single layer without crowding. Let sear 2-3 minutes per side until lightly charred. Baste with garlic butter towards the end for extra flavor.
Grilling
The high dry heat of the grill adds such great char and smoky essence. Skewer shrimp and alternate with scallops and veggies for kebabs. Brush with oil and seasonings. Grill 2-4 minutes per side. Scallops can also go right on the grates. Use a grilling basket if they’re on the smaller side.
Broiling
For easy oven cooking, broil shrimp and scallops on a lined sheet pan about 5 inches from heat, flipping halfway through, until opaque in the center. The high heat caramelizes the surface nicely.
Sautéing
Cook shrimp and scallops in a pan with some oil or butter over medium-high heat. Garlic, herbs, citrus, and other seasonings can be added right to the pan. Sauté just until opaque throughout, about 2-4 minutes depending on size.
Baking
For hassle-free cooking, bake shrimp and scallops in a 375°F oven. Toss with oil, herbs, lemon, and seasonings beforehand. Bake 8-12 minutes until cooked through. Add crumbled bacon or cheese on top for a baked scampi effect.
Poaching
For tender, delicately cooked seafood, poach in simmering liquid like wine, broth or water with aromatics like garlic, bay leaves and peppercorns. Cook just until opaque, about 3-5 minutes. The poaching liquid can then be reduced into a sauce.
Sauce Pairings for Shrimp and Scallops
From rich and creamy to light and tangy, sauce possibilities are endless for shrimp and scallops. Here are some of my favorites:
- Lemon garlic butter – classic and easy
- White wine sauce – light and fresh tasting
- Alfredo – rich, creamy, cheesy
- Pesto – fresh herb flavor
- Marinara – robust tomato sauce
- Coconut curry – aromatic and complex
- Cajun cream – spicy and indulgent
Don’t forget fresh options like chimichurri, gremolata, salsa verde or even just a squeeze of citrus.
Complementary Vegetables and Grains
Shrimp and scallops pair beautifully with crisp, fresh vegetables and whole grains. Here are some tasty combos:
- Asparagus – blanched or grilled
- Zucchini – sautéed or spiralized
- Bell peppers – grilled or roasted
- Corn – grilled, sautéed or roasted
- Mushrooms – sautéed or roasted
- Tomatoes – fresh or sun-dried
- Spinach – fresh or wilted
- Rice – white, brown or cauliflower
- Orzo – toss with olive oil or pesto
- Couscous – fluffy and fast cooking
- Quinoa – protein-packed and nutty
Get creative mixing veggies, grains and sauces with shrimp and scallops for endless possibilities.
Full Shrimp and Scallop Recipe Inspiration
To get your creativity flowing, check out these full shrimp and scallop recipe ideas:
- Lemon garlic shrimp and scallops over angel hair pasta
- Cajun blackened shrimp and scallops with cheesy grits
- Coconut curry shrimp and scallops with jasmine rice
- Grilled shrimp and scallop kabobs with chimichurri
- Seared scallops and shrimp with spinach orzo
- Baked scallops and shrimp scampi with linguine
- Shrimp and scallop ceviche with homemade tortilla chips
- Shrimp and scallop stir fry with snap peas and mushrooms
How to Make this Simple Shrimp and Bay Scallops Recipe:
Making this recipe is a breeze. First, prepare the beans. Sauté the aromatics and then add butter and toss the cannellini beans in the buttery aromatics. Next, add the chicken stock and bring to a boil. Reduce heat and simmer for about 15-20 minutes.
While the beans are simmering, cook up the scallops in shrimp. First, sauté the shrimp in butter and transfer to a plate. Next, get the skillet really really hot. The bay scallops only take about 2 minutes to cook. Put the scallops in the pan and cook for one minute. Then flip them over and cook for another minute.
Add sliced basil on top of the stewed beans and serve the scallops and shrimp. That’s all there is to it!
Have you tried this recipe? If so, please rate it below and tell me how you liked it. If you take a picture of it, tag me on Instagram so I can show it off in my feed.
Looking for more seafood recipes? Check my archives!
Tuscan Shrimp and Scallops (Super Delicious and Low Carb)
How do you cook shrimp & scallops?
Shrimp and scallops sauteed with garlic, spices, and cherry tomatoes for easy meals. Serve over your choice of white or brown rice with crusty bread for sopping up the sauce. Rinse, peel and devein shrimp, leaving the tails on. Pat dry with paper towels. Slice the scallops in half horizontally and pat dry.
What are the side effects of eating shrimp?
Shrimp allergy can be identified from signs and symptoms that appear after consuming shrimp or smelling it, such as itching, the appearance of red plaques on the skin, swelling in the face, especially in the eyes and mouth, and in the throat creating the feeling of a lump in the throat.
Do you cook shrimp and scallops together?
Rinse shrimp and scallops, pat dry with a paper towel and season with salt and pepper on both sides before cooking. Since shrimp and sea scallops have different cooking times, I cooked them separately. They both cook quickly but shrimp take a little less time to cook than scallops. Over-cooking gives shrimp and scallops a tough, rubbery texture.
What to eat with shrimp & scallops?
The mild shellfish will take on the flavors of whatever you choose to pair them with, whether it be in a creamy Italian pasta dish, a hearty stew, or a zesty ceviche. Check out our collection of restaurant-quality shrimp and scallop recipes you’ll want to make again and again.