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Shrimp and Scallop Pasta

29 Oct, 2026

12 to 16 scallops
12 to 16 shrimp
3 T olive oil
6 cloves garlic, minced
1 T fresh Italian parsley, chopped
3 oz butter
⅓ cup dry white wine
1 lemon – zest and wedges for serving

Put a large pan on high heat and add the olive oil. Season scallops and shrimp with salt and pepper. Add the scallops, shrimp, and garlic and sear them on both sides until cooked through. Next, add the wine, scraping the bottom of the pan. Turn down to low and add the butter and melt. Mix in the parsley and lemon zest. Add salt and pepper to taste. Serve with lemon wedges.

Stephen Bivins

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