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
- Sauce pan
- ½ pound large shrimp peeled and deveined
- ½ pound bay scallops preferably wild
- Salt and pepper to taste
- 1 teaspoon 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
- Crushed red pepper to taste
- Paprika to taste
- 3/4 cup chicken stock
- ½ a lemon juiced and zested
- 10 fresh basil leaves
- Remove the muscle from the bay scallops. Pat the scallops and the shrimp dry with paper towels and season with salt and pepper. Chill until ready to cook.
Prepare the Beans:
- In a sauce pan, heat the 1 teaspoon olive oil 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 the butter to the saucepan and once the butter is melted and froth, add the drained beans and toss in the butter. Season with crushed red pepper and a sprinkle of paprika.
- Stir in the chicken stock and bring to a boil. Season with salt and pepper. Reduce heat to very low and simmer, uncovered, for about 15-20 minutes.
Cook the Shrimp and Scallops:
- Heat the remaining 2 tablespoons of butter in a skillet over medium high until very hot. Add the shrimp and cook in an even layer for about 1 minute 30 seconds per side. Once cooked through, transfer to a bowl.
- Return the skillet to medium high. 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 cook for another minute or so. Taste and season the beans accordingly.
- 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!