Pan Seared Scallops and Shrimp

Pan Seared Scallops and Shrimp with Blood Orange Risotto

This is one of the easiest, simplest dishes to prepare – it literally takes minutes. I always keep frozen scallops and shrimp (Trader Joe’s has excellent frozen seafood) on hand, but if you have fresh available, even better. The trick to pan searing is to not use too much liquid and to start with a hot pan. It’s also important to dry the seafood before searing – I just use a paper towel. If you want a little spice, you can add red pepper flakes when you begin sauteeing the garlic. You can also add some freshly grated ginger, or substitute lime juice for the orange. I served this with blood orange risotto – which wasn’t my favorite, so I won’t be including that recipe. It’s great with any type of rice or risotto, or over a bed of field greens. You can adjust your shrimp and scallop quantity based on the size of your seafood and how many people you are serving; I usually plan for 4-5 scallops and shrimp per person.


  • 1 Lb. Medium (16-20 shrimp per pound) Peeled and Deveined (uncooked)
  • 16-18 Large Sea Scallops
  • 1-2 TBS. Olive Oil
  • 2 Cloves Garlic – minced
  • 1/4 Cup Orange Juice
  • Salt and Pepper


Thoroughly dry the shrimp and scallops and season generously, on both sides, with salt and pepper. Add enough olive oil to just coat the bottom of a saute pan, add garlic and saute over medium heat until garlic just starts to brown. Turn heat to high. When pan is hot, add scallops and cook until well browned on one side. Add the shrimp to the pan, and flip the scallops. Flip the shrimp when browned on one side (only about a minute or so). Flip the scallops when browned on the other side. At this point you should have some good browned bits in the pan. Add about 1/2 of the orange juice and mix it around to deglaze the pan. Allow it to bubble and reduce – add more orange juice and allow to reduce if you want more of a sauce.




2 responses to “Pan Seared Scallops and Shrimp

  1. Quite a nice combo you have there!! Quick and easy, yet does not look intrinsic one bit at all!!
    How do you prepare the risotto?

    • The risotto was quite an experiment. A friend told me about a meal she had at a restaurant in Florida and it sounded delicious, so I tried to replicate it. I love risotto, so that was what lured me. Honestly, it wasn’t very good at all, but I haven’t had time to revisit it to experiment further. I added blood orange juice to my risotto cooking liquid (chicken stock) and then added chunks of blood orange to the risotto at the end of the cooking process. If you experiment with this and come up with a good alternative, please let me know…I think the potential is there. Thanks for checking out the blog!

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