![- 1 pound large shrimp, peeled and deveined - 1 pound sea scallops, patted dry - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - 1/2 teaspoon red pepper flakes (optional) - Fresh basil leaves for garnish - Zest of 1 lemon When I cook Tuscan shrimp and scallops, I like to keep my ingredients fresh and simple. The mix of shrimp and scallops creates a lovely seafood base. The olive oil adds richness while the garlic gives a nice punch. I use cherry tomatoes for their sweetness. They burst when cooked, adding flavor to the dish. Baby spinach brings color and nutrition. The dried Italian herbs tie all the flavors together. If you enjoy a little heat, add red pepper flakes for a kick. For garnish, fresh basil leaves and lemon zest brighten the dish. They add aroma and a fresh taste. This balance of ingredients makes the dish both vibrant and satisfying. You can check the [Full Recipe] for more details on how to prepare this delightful meal! Searing the shrimp Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp. Make sure to place them in a single layer. Season the shrimp with salt and pepper. Cook them for about 2-3 minutes on each side. They should turn pink and opaque. After cooking, remove the shrimp from the skillet and set them aside. Searing the scallops Next, add 1 tablespoon of olive oil to the same skillet. Place the scallops in the pan and sear them for about 2-3 minutes on each side. Look for a nice golden brown color. Once done, take the scallops out and set them aside with the shrimp. Sautéing garlic In the same skillet, add minced garlic. Sauté it for about 30 seconds. You want it to become fragrant but not brown. Adding tomatoes and spinach Now, stir in the cherry tomatoes. Cook them for about 2-3 minutes until they start to soften. Then, add the baby spinach, dried Italian herbs, and red pepper flakes. Stir until the spinach wilts. Mixing in the heavy cream Pour in the heavy cream and lemon zest. Bring the mixture to a gentle simmer. Let it cook for about 2 minutes. This helps the sauce thicken slightly. Tossing in shrimp and scallops Finally, return the shrimp and scallops to the skillet. Gently toss them in the creamy sauce. Heat everything through for another 2 minutes. Taste and adjust the seasoning with salt and pepper as needed. You can find the complete steps in the Full Recipe. Choosing the right pan A good pan makes a big difference. I like using a heavy skillet or cast iron. These pans hold heat well. They help achieve a nice, golden crust on the seafood. Not overcrowding the seafood Keep the shrimp and scallops in a single layer. Overcrowding causes steaming, not searing. If your pan is too small, cook in batches. This keeps the seafood tender and juicy. Balancing creaminess with lemon zest The heavy cream gives a rich taste. But the lemon zest brightens it up. It adds freshness and a nice zing. Don’t skip this step; it’s key for balance. Tips for spice levels If you like heat, add more red pepper flakes. Start with a little and taste as you go. It's easier to add heat than to take it away. Pairing with pasta or crusty bread Serve the dish over pasta for a hearty meal. You can also pair it with crusty bread. This helps soak up the creamy sauce. Suggested side dishes I love serving this with a simple green salad. Roasted vegetables also make a great side. They add color and extra nutrients to your plate. {{image_2}} You can switch out shrimp and scallops for other proteins. Chicken breast works great for this dish. Just cut it into bite-sized pieces and cook until golden. Tofu is also a nice choice for a vegetarian twist. It absorbs flavors well. You can sauté it until crispy for added texture. If you want more seafood, try using mussels or clams instead. They add a briny touch that enhances the dish. To make this dish lighter, consider reducing the cream. You can replace it with a mix of low-fat milk and a bit of cornstarch. This keeps the sauce rich without all the calories. Adding more vegetables is a great way to boost nutrition. Spinach, zucchini, or bell peppers work well. This not only makes the dish healthier but also adds color and texture. You can enhance the flavor by adding fresh herbs. Basil and parsley add brightness. If you want a bolder taste, try rosemary or thyme. A splash of white wine can also elevate the dish. It adds depth and a slight tang. Just add it after sautéing the garlic, letting it reduce before adding cream. These small tweaks can truly make your Tuscan shrimp and scallops shine! For the full recipe, check out the [Full Recipe]. To keep your Tuscan shrimp and scallops fresh, store leftovers in an airtight container. Place the container in the fridge right after your meal. This helps prevent bacteria growth. When reheating, use a skillet on low heat. This method warms the dish evenly without overcooking the seafood. Stir gently to keep the shrimp and scallops tender. Yes, you can freeze Tuscan shrimp and scallops. However, it's best to freeze them before cooking. Place the uncooked seafood in a freezer bag. Remove as much air as possible to avoid freezer burn. When you're ready to eat, thaw them in the fridge overnight. To reheat, cook them in a skillet over medium heat. This will bring back their flavor and texture nicely. In the fridge, cooked Tuscan shrimp and scallops last about three days. If they smell off or look slimy, it’s time to toss them. Always trust your senses. If in doubt, throw it out. Proper storage keeps your dish safe and delicious for your next meal. Yes, you can skip heavy cream. Alternatives include: - Coconut milk for a dairy-free option. - Greek yogurt for a tangy twist. - Unsweetened almond milk thickened with cornstarch. These options will change the taste, but they work well. To add heat, consider these tips: - Use more red pepper flakes. - Add diced jalapeños or serrano peppers. - Incorporate a dash of hot sauce. Start with a little, then taste and adjust as needed. Delicious side dishes include: - Garlic bread to soak up the sauce. - A fresh green salad for a light touch. - Pasta or rice for a filling meal. These sides balance the rich flavors. Yes, you can use frozen seafood. Here are best practices: - Thaw overnight in the fridge. - Pat them dry before cooking. - Cook them a bit longer if they are still cold. This ensures they cook evenly and taste great. For the full recipe, check out the detailed instructions. In this blog post, we explored a delicious recipe for Tuscan shrimp and scallops. We covered key ingredients, step-by-step instructions, and tips for perfecting your dish. I shared ideas for variations, storage info, and answers to common questions. Cooking can be fun and easy! Don’t be afraid to try new flavors and make it your own. Enjoy your meal and impress your friends with your amazing seafood dish!](https://pureeatsnow.com/wp-content/uploads/2025/05/978b1d72-06a2-4ae2-bb3b-f06e614dcdf9-250x250.webp)
- Tuscan Shrimp and Scallops
Indulge in a seafood delight with this Tuscan Shrimp and Scallops recipe that's sure to impress! Simple yet elegant, this dish features succulent shrimp and scallops sautéed with garlic, cherry tomatoes, and fresh spinach in a creamy sauce. Perfect for a weeknight dinner or special occasion, it's a delicious way to bring a taste of Italy to your table. Click through to explore this mouthwatering recipe and elevate your cooking tonight!