Scallops and Shrimp with Creamy Sun-Dried Tomato Sauce Recipe

Name: Scallops and Shrimp with Creamy Sun-dried Tomato Sauce
Prep time: PT-486660H59M54S
Cook time: 15 min
Total time: PT-486660H59M54S
Cuisine: Italian
Ingredients: – ½ pound sea scallops; – ½ pound large shrimp, peeled and deveined; – ½ teaspoon kosher salt; – ¼ teaspoon freshly cracked black pepper; – 2 tablespoons olive oil for sautéing; – 1 tablespoon freshly minced garlic; – 1-2 tablespoons garlic for sauce; – 1 cup chicken broth; – 1 cup heavy cream; – ¾ cup sun-dried tomatoes packed in oil, drained and thinly sliced; – ¾ cup freshly grated Parmesan cheese; – ¼ teaspoon Italian seasoning; – 3 cups tightly packed fresh baby spinach; – 1-2 shallots, finely diced; – ¼ teaspoon chili flakes; – fresh parsley for garnish

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Why You’ll Love This Scallops and Shrimp with Creamy Sun-dried Tomato Sauce

Ease of preparation: This recipe for scallops and shrimp with creamy sun-dried tomato sauce is perfect for busy cooks, offering quick preparation and cooking times that bring a gourmet seafood meal to your table in under 30 minutes. Minimal ingredients and simple steps make it accessible for cooks of all skill levels.
Health benefits: Loaded with lean protein-rich scallops and shrimp, this dish supports muscle health and supplies essential omega-3 fatty acids. The sun-dried tomato sauce contributes antioxidants and vitamins, creating a nutritious yet indulgent dinner choice that complements a balanced diet.
Versatility: Easily tailored for different dietary preferences, this scallops and shrimp with creamy sun-dried tomato sauce can accommodate gluten-free, dairy-free, or low-calorie diets. Simple ingredient swaps allow you to keep the delicious flavors intact while meeting your nutritional needs.
Distinctive flavor: The luscious creamy sun-dried tomato sauce perfectly balances tangy richness with the tender, succulent texture of scallops and shrimp, creating a unique seafood dish that stands out from typical recipes. Its savory and slightly tangy profile delights the palate every time.

Essential Ingredients for Scallops and Shrimp with Creamy Sun-dried Tomato Sauce

½ pound (about 225 grams) sea scallops – tender seafood protein with delicate texture.
½ pound (about 225 grams) large shrimp, peeled and deveined – sweet, succulent seafood flavor.
½ teaspoon kosher salt (adjust to taste) – balances seasoning.
¼ teaspoon freshly cracked black pepper (adjust to taste) – adds mild heat and flavor depth.
2 tablespoons olive oil (or avocado/grapeseed oil) – for sautéing seafood to golden perfection.
1 tablespoon freshly minced garlic (plus 1-2 tablespoons extra for sauce) – enhances aroma and taste.
1 cup chicken broth (or substitute vegetable or fish stock) – base for sauce richness.
1 cup heavy cream (or whipping cream with at least 35% fat; coconut milk as non-dairy substitute) – creates creamy, smooth sauce texture.
¾ cup sun-dried tomatoes packed in oil, drained and thinly sliced – delivers concentrated tomato richness.
¾ cup freshly grated Parmesan cheese (or Pecorino Romano) – adds savory umami depth.
¼ teaspoon Italian seasoning (or 1 teaspoon Italian herbs) – layered herb flavors.
3 cups tightly packed fresh baby spinach (or frozen/adult spinach, chopped) – adds nutrition and vibrant color.
Optional: 1-2 shallots, finely diced – subtle sweetness and complexity.
Optional: ¼ teaspoon chili flakes – mild heat accent.
Optional: fresh parsley for garnish – fresh, herbal brightness.

Special Dietary Options:

Vegan: Substitute scallops and shrimp with king oyster mushroom slices or tofu; replace heavy cream with cashew cream or coconut milk.
Gluten-free: All listed ingredients are naturally gluten-free; verify packaging to ensure certification.
Low-calorie: Use light cream or almond milk instead of heavy cream; reduce oil quantity and add more vegetables like zucchini or spinach for bulk and nutrition.

How to Prepare the Perfect Scallops and Shrimp with Creamy Sun-dried Tomato Sauce: Step-by-Step Guide

First Step: Prep the Seafood

Rinse scallops and shrimp thoroughly, then pat completely dry with paper towels to ensure a proper sear. Lightly season both sides with kosher salt and freshly cracked black pepper.

Second Step: Sear the Scallops

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the scallops for about 2 to 3 minutes on each side until a golden crust forms and they become opaque. Remove scallops from the skillet and set aside.

Third Step: Cook the Shrimp

In the same skillet, add shrimp and cook for 1 to 2 minutes per side until pink and just cooked through. Remove shrimp and set aside with scallops.

Fourth Step: Build the Sauce

Lower the heat to medium or medium-low. If using, sauté finely diced shallots for 2 to 3 minutes until softened. Add minced garlic and chili flakes (if desired), cooking for about 30 seconds to 1 minute until fragrant. Pour in chicken broth or stock and optionally add dry white wine, scraping the pan to lift browned bits. Bring to a boil and simmer until the liquid reduces by half, about 2 minutes.

Fifth Step: Add Cream and Tomatoes

Stir in the heavy cream, sun-dried tomatoes, Parmesan cheese (gradually to avoid curdling), and Italian seasoning. Simmer the sauce for 3 to 4 minutes, allowing it to thicken slightly.

Sixth Step: Add Spinach

Mix in the fresh baby spinach and cook until wilted, about 1 to 2 minutes. Adjust seasoning to taste with salt and pepper.

Final Step: Combine and Serve

Return the scallops and shrimp to the skillet, stirring gently to coat them in the creamy sun-dried tomato sauce. Warm everything together for 1 to 2 minutes before serving immediately. Garnish with fresh parsley and extra Parmesan if desired. Serve over pasta, cauliflower rice, or zoodles, accompanied by crusty bread to soak up the flavorful sauce.

Tip: For dairy-free adaptations, swap heavy cream with coconut milk or cashew cream during sauce preparation.

Dietary Substitutions to Customize Your Scallops and Shrimp with Creamy Sun-dried Tomato Sauce

Protein and Main Component Alternatives

Replace scallops and shrimp with king oyster mushrooms or firm tofu for a vegan-friendly alternative that absorbs the creamy sun-dried tomato sauce well.
Use cooked chicken breast chunks for a lean poultry option.

Vegetable, Sauce, and Seasoning Modifications

Swap sun-dried tomatoes for roasted red peppers for a sweeter, milder sauce variation.
Use leeks instead of shallots and garlic for a softer, more subtle flavor.
Add leafy greens like kale or Swiss chard to boost nutrition and introduce additional texture.
Replace heavy cream with coconut cream or blended cashews to create a creamy dairy-free sauce.

Mastering Scallops and Shrimp with Creamy Sun-dried Tomato Sauce: Advanced Tips and Variations

Pro cooking techniques: Achieve ideal searing by using a very hot skillet and avoiding overcrowding, which can steam the seafood. Thoroughly pat scallops dry before cooking to promote caramelization and crisp edges.
Flavor variations: Add a splash of white wine or a touch of smoked paprika to the sauce for complexity. Fresh herbs such as basil or tarragon can elevate the flavor profile.
Presentation tips: Serve seafood over linguine or creamy polenta, topped with freshly chopped parsley and a drizzle of quality olive oil for a refined touch.
Make-ahead options: Prepare the creamy sun-dried tomato sauce in advance and refrigerate. Sear seafood freshly before serving to maintain perfect texture and flavor.

How to Store Scallops and Shrimp with Creamy Sun-dried Tomato Sauce: Best Practices

Storage Method	Guidelines	Tips
Refrigeration	Store leftovers in an airtight container in the refrigerator. Consume within 2 days to preserve freshness and food safety.	Reheat gently over low heat to avoid toughening seafood and curdling the sauce.
Freezing	Freeze the sun-dried tomato sauce separately in freezer-safe containers for up to 3 months. Avoid freezing cooked seafood to prevent texture loss.	Thaw sauce overnight in refrigerator and reheat slowly before combining with freshly cooked seafood.
Reheating	Warm leftovers over low heat, stirring frequently, to maintain sauce creaminess and seafood tenderness.	Avoid boiling or microwave reheating, which can dry out seafood and split the cream sauce.
Meal prep	Prepare sauce in bulk and refrigerate. Cook seafood fresh during serving for best results in texture and taste.	Store components separately to maintain optimal quality during batch cooking.

FAQs: Frequently Asked Questions About Scallops and Shrimp with Creamy Sun-dried Tomato Sauce

How do I cook shrimp and scallops without making them rubbery?

To avoid a rubbery texture, cook shrimp and scallops separately since they have different cooking times. Shrimp usually take just 2-3 minutes per side, while scallops need about 1-2 minutes per side depending on size. Also, make sure to dry scallops thoroughly before cooking to help them sear properly. Remove seafood from heat as soon as they turn opaque to keep them tender.

What’s the best way to store and reheat leftover scallops and shrimp with creamy sun-dried tomato sauce?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat to avoid toughening the seafood. Avoid microwaving because it can make the shrimp and scallops rubbery and cause the cream sauce to separate. Freezing is not recommended since the cream sauce may split and affect texture.

Can I substitute ingredients like sun-dried tomatoes or whipping cream in this recipe?

Yes, you can substitute sun-dried tomatoes with roasted red peppers or sautéed fresh red pepper strips for a similar flavor. Instead of whipping cream, try coconut milk as a non-dairy alternative. For Parmesan cheese, Pecorino Romano works well. Keep in mind that substitutions may slightly alter the taste and texture.

What are good side dishes to serve with shrimp and scallops in creamy sun-dried tomato sauce?

This dish pairs well with pasta or rice to soak up the sauce. For low-carb options, try serving it over spiralized zucchini, cauliflower rice, or mashed cauliflower. Crusty bread is also a great choice for dipping into the creamy sauce and adding texture contrast.

Can I make the creamy sun-dried tomato sauce ahead of time and still get good results?

Yes, the sauce can be prepared ahead, but it is best served fresh for optimal flavor and texture. If made in advance, store it in the refrigerator and gently warm it before adding seafood. Reheating slowly over low heat helps maintain creaminess and prevents the cheese from clumping.

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