Simple Shrimp and Bay Scallops Recipe

Shrimp and bay scallops are paired with garlicky cannellini beans for an easy seafood dinner recipe!

This is my first time developing a bay scallops recipe as I always tend to go for the larger sea scallops at the grocery store. My local grocery store had beautiful wild bay scallops from Cape Cod, so I felt like I just needed to try them out. 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. The seafood dinner recipe comes together so quickly and this applause-worthy dinner will be on the table before you know it.

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. Add the scallops to the skillet and cook for 1 minute and then flip in the skillet and cook 1 minute more.

Serve the scallops and shrimp over the stewed beans and garnish with sliced basil! That’s all there is to it!

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Looking for more seafood recipes? Check my archives!

Simple Shrimp and Bay Scallops Recipe

Shrimp and bay scallops are paired with garlicky cannellini beans for an easy seafood dinner recipe!

3.89 from 43 votes

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Cook Time: 25 minutes minutes

Servings: 2

Calories: 596kcal

Equipment

• Saucepan
• Large skillet

Ingredients

• ½ pound large shrimp (peeled and deveined)
• ½ pound bay scallops
• 1 teaspoon extra virgin olive olive oil
• 1 shallot (peeled and minced)
• 5 cloves garlic (peeled and minced)
• 4 tablespoons butter (divided)
• 14-ounce can cannellini beans (drained and rinsed)
• 1 teaspoon paprika
• crushed red pepper (to taste)
• ¾ cup chicken stock
• ½ lemon (juiced and zested)
• 10 fresh basil leaves (sliced)
• Salt and pepper

Instructions

Prepare scallops:

• Remove the side muscle from the bay scallops if they haven't already been removed. Pat the scallops and shrimp dry with paper towels. Season with salt and pepper. Refrigerate until ready to cook.

Prepare the beans:

• Heat 1 teaspoon extra virgin olive oil in a saucepan over medium heat until hot. Add the minced shallot and cook for 3-4 minutes until the shallot begins to soften and turn golden brown. Add the garlic and cook until fragrant, another minute or so more.
• Add 2 tablespoons of the butter to the saucepan. Once the butter is melted and frothy, add the drained beans and toss in the butter. Add the paprika and a pinch of crushed red pepper to taste.
• Stir in the chicken stock and bring to a boil. Season with salt and pepper. Reduce heat to very low and simmer, uncovered, for 15-20 minutes.

Cook the shrimp and scallops:

• Heat the remaining 2 tablespoons of butter in a large skillet over medium-high heat until very hot. Add the shrimp and cook in an even layer for about 1 minute 30 seconds per side or until opaque. Once cooked through, transfer to a bowl.
• Return the skillet to medium-high heat. If the skillet seems a bit dry, add a bit more butter or olive oil. Add the scallops and cook in an even layer for about 1 minute. Flip and cook an additional 1 minute. Remove from heat immediately.

Finish the beans:

• Stir the lemon juice and half the lemon zest into the pot with the beans and simmer for 2–3 minutes. Taste and season the beans to your preference.

To serve:

• Divide the beans between bowls and divide the sliced basil leaves over the beans. Arrange half the bay scallops and half the shrimp on top of each dish. Garnish with the reserved lemon zest. Enjoy!

Nutrition

Calories: 596kcal | Carbohydrates: 42g | Protein: 51g | Fat: 27g | Sodium: 1982mg | Fiber: 11g | Sugar: 2g | Vitamin C: 23mg

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