Scallops and Shrimp with Creamy Sun-dried Tomato Sauce

Let me tell you, this dish feels like a little celebration on your plate—bright, creamy, and just a bit decadent. I stumbled upon this combo during a dinner party experiment, and the way the sweet scallops and juicy shrimp soak up that rich sun-dried tomato sauce? Pure magic. The sauce itself is velvety with a tangy twist, thanks to those sun-dried tomatoes, and it coats every bite with a luscious, silky finish. Plus, it’s surprisingly easy to pull off, which means you can impress guests without breaking a sweat. I can’t wait to walk you through making this flavorful, elegant meal that’s perfect for date nights or when you just want a little luxe in your weeknight routine.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 1 lb large sea scallops, patted dry
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

For the Sauce / Garnish:

• 3 tbsp sun-dried tomatoes (packed in oil), roughly chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup dry white wine (optional, but recommended!)
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped (or 1 tsp dried)
• 1 tsp lemon juice
• Red pepper flakes, a pinch (optional)

How I Make It

Step 1:

Start by seasoning your scallops and shrimp with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the scallops and shrimp, making sure not to crowd the pan, and sear them for about 2 minutes on each side until they develop a beautiful golden crust. Remove them from the pan and set aside—don’t overcook here, or they’ll get rubbery!

Step 2:

In the same skillet, lower the heat to medium and add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1-2 minutes, just until fragrant—watch out so the garlic doesn’t burn, or it will turn bitter.

Step 3:

Pour in the white wine, scraping up any browned bits from the bottom of the pan for extra flavor. Let it simmer and reduce by half, about 2-3 minutes.

Step 4:

Next, stir in the heavy cream, Parmesan cheese, and red pepper flakes if using. Let the sauce gently bubble and thicken for 3-4 minutes, stirring occasionally. The sauce should be smooth, creamy, and slightly thickened.

Step 5:

Add the fresh basil and lemon juice, then return the scallops and shrimp to the pan. Toss them gently in the sauce and warm through for about 1-2 minutes.

Step 6:

Remove from heat and serve immediately, spooning extra sauce over the seafood. A sprinkle of fresh basil or a little cracked black pepper on top is a perfect finishing touch.

Variations & Tips

• Swap the heavy cream for half-and-half for a lighter sauce, but reduce simmering time as it can curdle if boiled too long.
• You can use frozen scallops and shrimp; just thaw and pat dry thoroughly to ensure a good sear.
• If white wine isn’t on hand, substitute with chicken broth and a splash of lemon juice for acidity.
• For more color and texture, toss in some fresh spinach or cherry tomatoes right before serving.
• Make extra sauce—it’s fantastic drizzled over pasta or grilled veggies.

How I Like to Serve It

This dish shines alongside a simple bed of buttered linguine or creamy risotto to soak up every bit of that luscious sauce. For a fresh crunch, a crisp green salad dressed with lemon vinaigrette pairs beautifully. When I’m feeling indulgent, a chilled glass of Chardonnay is my go-to partner for this meal’s creamy, tangy vibe.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to avoid toughening the seafood.
• You can swap fresh herbs with dried if needed, but add dried earlier in the cooking to release flavors.

Closing: This scallops and shrimp dish never disappoints—its creamy sun-dried tomato sauce is the perfect shortcut to making any night feel special.