Creamy Garlic Butter Scallopsand Shrimp

Pat the scallops and shrimp dry with paper towels.

Season both the scallops and shrimp with salt and black pepper to taste.

Heat the olive oil in a large skillet over medium‑high heat until shimmering.

Add the scallops in a single layer and cook for 2–3 minutes on each side, until a golden‑brown crust forms. Remove the scallops and set aside on a warm plate.

In the same skillet, add the butter and let it melt completely, scraping up any browned bits from the pan.

Add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant but not browned.

Return the scallops to the pan, then add the shrimp. Cook for an additional 2–3 minutes, stirring occasionally, until the shrimp turn pink and opaque.

Squeeze the juice of one lemon over the seafood, stirring to combine the sauce.

Stir in the chopped parsley, allowing it to wilt briefly.

Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Transfer the scallops and shrimp to serving plates, spooning the buttery garlic sauce over the top.

Serve immediately while hot, optionally with crusty bread or over a bed of rice.