Robert Irvine's Shrimp and Scallops in Garlic Cream Sauce
Recipe courtesy of Robert Irvine

Shrimp and Scallops in Garlic Cream Sauce

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 8 servings
This creamy and herby seafood dish is ideal for entertaining or a big family dinner. Stirring regularly will keep the sautéed shallots and garlic from burning before you add the wine. Choose a dry variety like Pinot Grigio or Sauvignon Blanc and avoid overtly sweet wines like Riesling. Look for 20/30 scallops — that means that there should be 20 to 30 scallops per pound — and remove the little tag-like muscle on the side if present. Follow the same formula when buying the 16/20 shrimp — there should be 16 to 20 per pound. The sauce is great served over either pasta or rice.



Special equipment:
A fine strainer
  1. In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.