Pan Seared Shrimp and Scallops
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.
Pairs Well With
Made this for dinner this evening, it turned out very well.