Show-Off Shrimp & Scallops

Prep Time
Cook Time
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"Shrimp and scallop meal that is quite interesting and some-what elegant with a simple cooking method."

Original recipe yields 4 servings


  • Serving Size: 1 (318.5 g)
  • Calories 308.4
  • Total Fat - 10.8 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 169.6 mg
  • Sodium - 1677.5 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 4.1 g
  • Protein - 36.6 g
  • Calcium - 78 mg
  • Iron - 2.9 mg
  • Vitamin C - 35.4 mg
  • Thiamin - 0.1 mg

Step 1

Finely grate the lemon zest. Squeeze 1 1/2 tablespoons lemon juice. Set aside zest and juice.

Step 2

In a large skillet over medium-high heat, melt the butter. When butter sizzles, add the shallot. Cook until soft, 3 - 5 minutes. Add the garlic; cook for 1 minute.

Step 3

Add the shrimp and scallops. Saute, stirring constantly, just until shrimp is almost cooked through, about 1 1/2 minutes. Use a slotted spoon to transfer shrimp and scallops to a plate; set aside.

Step 4

Add the mushrooms, tarragon, Scotch, wine, lemon juice, and lemon zest. Increase heat to high. When bubbles form around edge of pan, continue to cook for 3 minutes.

Step 5

Remove from heat and gradually stir in the Creme Fraiche and 2 tablespoons of the parsley.

Step 6

Coo over medium-low heat until mixture thickens slightly, about 3 minutes.

Step 7

Add shrimp and scallops. Heat just until warmed through. Garnish with remaining parsley.

Step 8

Serve immediately.

Tips & Variations

No special items needed.



I agree with Teresa about this being too “soupy”, but it does taste quite good. Easy to make, too. I served it with an orzo and rice dish.

review by:
(7 Nov 2018)


We loved the flavor of this dish...I'm not sure if this is a soup or if it was to be served over had a lot of liquid by the time it finished cooking...but it was delicious!...Hubby thinks serving it over rice would have been perfect...made for FYC tag game...

review by:
(10 Apr 2018)