Sauteed Shrimp and Scallops Recipe

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Sauteed Shrimp and Scallops

Sauteed Shrimp and Scallops

Sauteed Shrimp and Scallops


  • 1 cup lobster stock
  • 1 cup tomato sauce
  • 1 1/2 cups heavy cream at room temperature, divided
  • 5 teaspoons olive oil, divided
  • 36 small shrimp, tails removed and deveined
  • 12 medium scallops
  • Coarse salt, to taste
  • 1 cup sliced button mushrooms
  • 1/2 cup diced carrots
  • 1/2 cup diced turnips
  • 1/4 cup diced shallots
  • 1 cup dry white wine
  • 1/2 pound fresh baby spinach
  • 1 1/2 cups lobster sauce
  • 1/2 cup unsalted butter at room temperature
  • Freshly ground black pepper, to taste
  • 1 (10-ounce, 6-count) box frozen puff pastry shells, baked per package directions and kept warm.


  1. Combine lobster stock and tomato sauce in a small saucepan over high heat; bring to a boil.
  2. Reduce heat to medium, add 1 cup cream, and simmer (do not boil) until mixture is thickened and reduced by half, about 40 to 50 minutes.
  3. Heat 2 teaspoons oil a large sauté pan over medium-high heat.
  4. When oil shimmers, add shrimp and scallops and a pinch of salt; cook until they begin to turn opaque but are not yet cooked through.
  5. Remove seafood from pan and set aside.
  6. Return pan to heat; add remaining 3 teaspoons oil pan.
  7. Add mushrooms, carrots, turnips, and shallots. Cook until mushrooms are golden brown and carrots and turnips are crisp-tender, about 5 to 7 minutes.
  8. Add a pinch of salt and wine.
  9. Simmer until wine is mostly reduced and vegetables are tender.
  10. Add spinach to pan and toss until spinach wilts.
  11. Return shrimp and scallops to pan.
  12. Add butter, remaining 1/2 cup cream, and reserved lobster sauce; stir until mixture is well combined and slightly reduced, about 2 minutes.
  13. Evenly divide mixture among pastry shells. Serve hot.

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