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Made this for dinner this evening, it turned out very well.


  • 16 jumbo deveined, peeled shrimp
  • 16 sea scallops
  • Salt and pepper
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lemon zested and juiced
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon extra virgin olive oil


  • Preheat a large nonstick skillet over medium high to high heat.
  • Season shrimp and scallops with salt and pepper. Combine paprika, crushed pepper, lemon zest and parsley in a small dish.
  • Sprinkle combined herbs and spices over shrimp and rub.
  • Add 1 ½ teaspoons of extra virgin olive oil to a hot skillet and sear the shrimps 3 minutes on each side or until curled and pink.
  • Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter.
  • Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color.
  • Squeeze the juice of 1/2 lemon over the pan and transfer to serving platter along side shrimp.

Categories: Main Dish  Shellfish 
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