Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) sea scallops, patted dry
  • 1/2 cup (115g) unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Cooked linguine pasta, for serving (about 1 pound / 450g)
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Pat the scallops dry with paper towels. Season both the shrimp and scallops with salt and pepper.
  2. Melt the butter in the large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn it.
  3. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let reduce slightly for a few minutes.
  4. Stir in the lemon juice and red pepper flakes (if using).
  5. Add the scallops to the skillet in a single layer. Cook for about 2-3 minutes per side, until golden brown and cooked through.
  6. Add the shrimp to the skillet. Cook for about 2-3 minutes per side, until pink and opaque.
  7. Stir in the chopped fresh parsley.
  8. Toss the scampi sauce with cooked linguine pasta. Serve immediately, garnished with grated Parmesan cheese (if desired).