If you prefer traditional shrimp scampi, omit the scallops and double the shrimp. I love them both!
- 2 Tbsp. olive oil
- 1 lb. extra-large shrimp, peeled and deveined
- 1 lb. medium sea scallops, tendons removed
- 4 Tbsp. unsalted butter
- 6 medium garlic cloves, minced
- ¼ cup fresh lemon juice
- 3 Tbsp. dry vermouth or white wine
- 2 Tbsp. minced fresh parsley leaves
- 1/8 teaspoon cayenne pepper
- Salt and freshly ground pepper
Heat 1 Tbsp. olive oil in 12-inch skillet over high heat until almost smoking. Add shrimp and cook, stirring occasionally, until just opaque, 2 to 2 ½ minutes. Transfer shrimp to medium bowl. Return pan to medium-high heat, add remaining 1 Tbsp. olive oil and heat until almost smoking, about 5 seconds.
Add scallops and cook, stirring occasionally until just opaque, 1 to 1 ½ minutes. Transfer scallops to the bowl with the shrimp.
Return empty skillet to medium-low heat and melt 1 Tbsp. butter in the pan. Add garlic and cook, stirring occasionally until fragrant, about 30 seconds. Turn off the heat, add lemon juice and vermouth or wine. Return pan to medium heat and simmer until sauce thickens slightly, about 1 minute.
Whisk in remaining 3 Tbsp. butter. Add parsley and cayenne pepper and season with salt and pepper to taste. Remove pan from heat and add shrimp and scallops, along with any accumulated juices, back to pan. Toss to combine and serve immediately. Serve with rice or pasta if desired.