BushyEyes: [Recipe originally posted here](https://www.triedandtruerecipe.com/2018/01/25/simple-shrimp-bay-scallops-recipe/)
This is my first time developing a bay scallops recipe as I always chose the larger sea scallops at the grocery store. But my grocery store had beautiful wild bay scallops from Cape Cod so I felt like I just needed to try them out. These mild-flavored scallops cook very quickly, so be sure that your skillet is hot so you can get a nice sear on them.
This bay scallops recipe is served along with seared shrimp and buttery, luxurious, spicy cannellini beans. The recipe comes together so insanely quickly and this applause-worthy dinner will be on the table before you know it.
#GRADE
Serves: 2
Cost: $$
Skill Level: Easy
Time to Make: 25 minutes
#INGREDIENTS FOR SHRIMP AND CLAM PASTA
½ pound large shrimp, peeled and deveined
½ pound bay scallops (preferably wild)
Salt and pepper to taste
1 teaspoon olive oil
1 shallot
5 cloves garlic
4 tablespoons butter, divided
1 14-ounce can cannellini beans
Crushed red pepper to taste
Paprika to taste
3/4 cup chicken stock
Juice and zest of ½ a lemon
10 fresh basil leaves
#METHOD
Prepare Ingredients: Remove the muscle from the bay scallops. Pat the scallops and the shrimp dry with paper towels and season with salt and pepper. Chill until ready to cook. Mince the shallot and the garlic cloves. Drain and rinse the cannellini beans. Thinly slice the basil leaves.
Prepare the Beans: In a sauce pan, heat the 1 teaspoon olive oil over medium heat until hot. Add the minced shallot and cook for 3-4 minutes until the shallot begins to soften and turn golden brown. Add the garlic and cook until fragrant, another minute or so more. Add the butter to the saucepan and once the butter is melted and froth, add the drained beans and toss in the butter. Season with crushed red pepper and a sprinkle of paprika. Stir in the chicken stock and bring to a boil. Season with salt and pepper. Reduce heat to very low and simmer, uncovered, for about 15-20 minutes.
Cook the Shrimp and Scallops: Heat the remaining 2 tablespoons of butter in a skillet over medium high until very hot. Add the shrimp and cook in an even layer for about 1 minute 30 seconds per side. Once cooked through, transfer to a bowl. Return the skillet to medium high. If the skillet seems a bit dry, add a bit more butter or olive oil. Add the scallops and cook in an even layer for about 1 minute. Flip and cook an additional 1 minute. Remove from heat immediately.
Finish the Beans: Stir the lemon juice and half the lemon zest into the pot with the beans and cook for another minute or so. Taste and season the beans accordingly.
To Serve: Divide the beans between bowls and divide the sliced basil leaves over the beans. Arrange half the bay scallops and half the shrimp on top of each dish. Garnish with the reserved lemon zest. Enjoy!
Dude-man-guy: If it tastes half as good as it looks it’ll be delicious.
SaneMD: Looks and sounds delicious!
sebrahestur: It looks beautiful! I usually sear the big sea scallops for a minute thirty on each side so I would have been worried a minute was too much for bay scallops, but yours look great
BitchyCrumbCrumb: What kind of bowl is that? Looks good.