Shrimp and Scallop Perfection

Shrimp and Scallops Quick and Easy

Dry vs. Wet?  Once you've cooked dry scallops, you'll never go wet again!  Wet scallops have been soaked in chemical preservatives that increase the shelf life, weight, and price per pound of your scallops.  So you pay more, get less, and the scallops are older.  Furthermore, it is harder to sear wet scallops because there is soooo much more moisture.  Failure to sear results in a rubbery, tasteless scallop. When purchasing scallops always ask if they are wet or dry!  Dry scallops are usually shucked on the boat and frozen immediately.  The color often varies.  If all your scallops are the exact same color and very white, there is a good chance they're wet.

I started with one pound dry scallops and one pound of pealed, deveined shrimp.  

*DO NOT Over stuff your pan!  It will steam your shrimp and scallops and make them chewy!

I cook the shrimp first.  Keeping it simple.  Large cast iron skillet, medium high heat, and a drizzle of olive oil.  Cook on each side 2-3 minutes, just until pink add a dash of salt and pepper...do not over cook!  Toss them in a bowl and squeeze with a wedge of lemon.  Cover loosely with a paper towel.  Set aside.  

 Time to throw on the scallops.  By now the pan is hot!  Turn the heat down and add another drizzle of olive oil.  Add the scallops.  Don't over crowd the pan!  The hot pan will give a nice, quick sear.  If the scallops aren't searing, slowly increase the heat.  Cook  3-4 minutes on each side...do not over cook!  Add one tablespoon unsalted sweet cream butter one minute before removing from heat. 

I served mine on mixed greens with tomatoes and avocado on the side.  A generous squeeze of lemon to top it off!  Delicious and nutritious!  

Left overs for lunch tomorrow.