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+ servings

Spanish Garlic Shrimp and Scallop Saute


  • 16 fresh or frozen medium shrimp (8 ounces)
  • 8 fresh or frozen sea scallops (8 ounces)
  • 1 Tbsp flour
  • 2 tsp smoked paprika
  • ½ tsp fine grain sea salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp brown sugar
  • pinch cayenne pepper
  • 2 Tbsp butter
  • 6 cloves garlic, thinly sliced
  • 1 cup grape or cherry tomatoes, halved
  • ¼ cup reduced-sodium chicken broth
  • ¼ cup dry vermouth or dry white wine
  • 1 Tbsp lemon juice (fresh is best)
  • 3 Tbsp fresh Italian flat-leaf parsley, chopped fine
  • 3 Tbsp fresh chives, chopped fine
  • For serving
  • 2 cups cooked brown rice (or small pasta of your choice)


  • Peel and de-vein the shrimp, leaving tails intact if desired. Halve scallops horizontally.
  • Rinse shrimp and scallops; pat dry with paper towels. Set aside
  • In a large resealable plastic bag combine the flour, paprika, ¼ tsp of the sea salt, the sugar, freshly ground black pepper, and cayenne pepper.
  • Seal bag; shake to combine before adding the shrimp and scallops
  • Seal bag and shake again until the shrimp and scallops are coated. Set aside.
  • Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat.
  • Add garlic and the remaining ¼ tsp sea salt; cook and stir for 30 seconds.
  • Add shrimp and scallops to the pan in an even layer; cook for 2 minutes.
  • Stir in tomatoes, broth, vermouth, and lemon juice; cook for 2 to 3 minutes or until shrimp and scallops are opaque, stirring occasionally.
  • Remove from heat; stir in the remaining 1 tablespoon butter, the parsley, and chives.
  • Serve in shallow bowls with hot cooked brown rice or pasta