Sea Scallops and Shrimp in a White Wine Lemon Cream Sauce

1 pound sea scallops

1 pound large raw Shrimp

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

2 tablespoons olive oil

6 tablespoons butter

3-4 cloves garlic minced

3 Shallots minced ( or 1/4 cup sweet onion)

1 cup white wine

3/4 cup heavy cream

Juice and zest from 1 Lemon

parsley for garnish

Defrost scallops in the fridge if frozen. Blot dry with a paper towel and season with salt & pepper.

Heat oil and 2 Tbsp butter over med-high heat in a nonstick skillet.

Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.

Flip scallops over and cook an additional 60 seconds or just until firm and browned.

do not move or overcook. Repeat with shrimp

Remove from heat and place on a plate to rest.

Reduce heat to medium and wipe-out skillet with a paper towel.

Add 2 Tablespoons butter to the pan. Add onion and sauce 3 minutes or until translucent. Add garlic and cook another minute.

Add white wine and cook until reduced by half, about 3 minutes. Add lemon juice. Simmer on low-med 2 minutes more or until slightly thickened. Stir in cream slowly as to not let curdle staring constantly. Stir in remaining 2 Tbsp butter.

Add the scallops and shrimp and toss to combine and coat.

Sprinkle with parsley and lemon zest

I love to serve this with angel hair pasta, or Jasmine rice