![For the Tuscan shrimp and scallops, gather these fresh ingredients: - 1 lb large shrimp, peeled and deveined - 1 lb sea scallops - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1 teaspoon dried oregano - 1 teaspoon crushed red pepper flakes (adjust for spice preference) - Salt and pepper to taste - Zest of 1 lemon - Juice of 1 lemon - Fresh basil leaves for garnish You can swap ingredients based on what you have. Use: - Medium shrimp instead of large. - Any firm white fish for scallops. - Fresh tomatoes if cherry tomatoes are not available. - Kale or arugula instead of spinach. - Fresh herbs like parsley if you lack basil. These options keep the dish tasty while using what you have on hand. This dish is rich in protein and low in carbs. Each serving has about: - Calories: 350 - Protein: 35g - Fat: 15g - Carbohydrates: 10g - Fiber: 2g These numbers may vary based on what you use and portion sizes. Each bite of this meal not only fills you up but also provides key nutrients. You can find the full recipe for this dish to help you get started! Start by rinsing the shrimp and scallops under cool water. Pat them dry with a paper towel. This step is key for getting a nice sear. You want the seafood fresh and ready to cook. Take a large skillet and heat olive oil over medium-high heat. The oil should shimmer but not smoke. Add minced garlic to the hot oil. Sauté it for about one minute. You want it fragrant, not brown. Add the sea scallops to the skillet. Season them with salt and pepper. Let them sear for 2-3 minutes per side. They should turn a lovely golden brown. Once done, take them out and set aside. Now, add the shrimp to the skillet. Season with oregano, crushed red pepper, salt, and pepper. Cook the shrimp for 2-3 minutes. They should turn pink and opaque. Next, toss in the halved cherry tomatoes and baby spinach. Stir gently and cook until the spinach wilts. It should take about two minutes. Return the scallops to the pan. Squeeze lemon juice over the mixture. Toss everything together gently. Add lemon zest for extra flavor. Adjust the seasoning if needed. For a beautiful presentation, serve the dish in a large, shallow bowl. Garnish with fresh basil leaves. Drizzle a bit of extra olive oil on top for shine. This will make your dish pop! Enjoy your Tuscan shrimp and scallops as a flavorful dinner treat. For the complete recipe, check [Full Recipe]. To cook shrimp and scallops just right, follow these steps: - Heat your skillet well: Start with medium-high heat. This helps sear the seafood quickly. - Do not overcrowd the pan: Cook in batches if needed. This ensures even cooking. - Check for doneness: Shrimp should turn pink and opaque. Scallops need a golden crust. Each takes about 2-3 minutes per side. - Rest your seafood: Let it sit for a minute after cooking. This helps keep it juicy. Adding layers of flavor makes your dish shine. Here are some ideas: - Fresh herbs: Basil and parsley add bright notes. - Citrus zest: Lemon zest brightens the dish and enhances flavor. - Spices: Use crushed red pepper for heat. Adjust it to your taste. - Wine pairing: A crisp white wine like Pinot Grigio works well with seafood. Avoid these common pitfalls for the best results: - Not thawing seafood properly: Always thaw shrimp and scallops in the fridge overnight. - Cooking too long: Overcooked seafood can become rubbery. Keep an eye on the time. - Skipping seasoning: Season your seafood well with salt and pepper. It truly makes a difference. - Neglecting to taste: Always taste your dish before serving. Adjust seasoning as needed. For the full recipe, check out the Tuscan Shrimp and Scallops Delight 🦐🥘. {{image_2}} If you want a meat-free dish, try using mushrooms instead of seafood. Portobello or shiitake mushrooms work well. They have a nice texture and soak up flavors. You can also add zucchini or bell peppers. These will add color and nutrients. For protein, consider chickpeas or tofu. Both can take on the Tuscan flavors nicely. Use the same cooking steps for these veggies. You can mix up the seafood in this dish. Try using only shrimp, or swap in fish like halibut or cod. These fish will cook quickly, just like the shrimp and scallops. You can also add clams or mussels for a more coastal taste. Just be sure to adjust cooking times so everything is cooked well. Each seafood option brings its unique flavor to the dish. Want to change the heat? You can easily adjust the spice level. If you love heat, add more crushed red pepper flakes. For a milder dish, reduce or leave them out. You can also use sweet paprika for a warm flavor without spice. Another option is to add a pinch of cayenne pepper for a different kick. Just remember to taste as you go, so you get it just right. Once you finish your Tuscan shrimp and scallops, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. This dish tastes great the next day, too! To reheat, use a skillet over medium heat. Add a splash of olive oil to keep the shrimp and scallops moist. Heat for about 5 minutes, stirring gently. You can also use a microwave. Heat in 30-second bursts until warm. Just be careful not to overcook. If you want to save some for later, you can freeze it. Cool the dish completely. Transfer it to a freezer-safe container. It can last up to three months in the freezer. To reheat, let it thaw in the fridge overnight before warming it up. For the best taste, enjoy it fresh! For the complete cooking process, refer to the Full Recipe. The best way to season shrimp and scallops is simple. Use salt and black pepper. Add dried oregano for flavor. Crushed red pepper gives a nice kick. You can also squeeze fresh lemon juice. This brightens the dish and enhances the seafood's taste. Always taste as you go. Adjust the seasoning to your liking. Fresh herbs like basil can add a nice finish. To make this recipe healthier, use less olive oil. You can reduce it to one tablespoon. Add more veggies like zucchini or bell peppers for extra fiber. Use whole grain pasta instead of white pasta if you serve it with pasta. Swap out scallops for shrimp only, reducing calories. You can also skip the extra oil drizzle at the end. These small changes keep flavors while lowering fat content. Yes, you can make Tuscan Shrimp and Scallops ahead of time. Cook the seafood and veggies and let them cool. Store in the fridge for up to two days. When you're ready to serve, reheat gently in a skillet. Add a splash of lemon juice to freshen it up. Avoid cooking it too long to keep the seafood tender. This makes it a great dish for meal prep. Several sides pair well with Tuscan Shrimp and Scallops. Here are some ideas: - Garlic bread for a crunchy side. - Steamed asparagus for a light touch. - Quinoa or brown rice for extra fiber. - Mixed greens salad with a lemon vinaigrette for freshness. These sides will balance the dish and offer variety. Enjoy experimenting with different combinations! This blog covered the key steps to making Tuscan shrimp and scallops. We explored ingredients, cooking methods, and helpful tips. You learned how to prepare seafood, enhance flavors, and avoid common mistakes. We also offered variations for different diets and storage advice. In the end, cooking should be fun and tasty. Enjoy experimenting with flavors and techniques as you make this dish your own!](https://mycookingcast.com/wp-content/uploads/2025/05/da7a938a-431b-4f9c-b898-bf59a10dcfc6-250x250.webp)
- Tuscan Shrimp and Scallops
Indulge in the flavors of the ocean with this Tuscan Shrimp and Scallops delight! This quick and easy recipe combines succulent shrimp and perfectly seared scallops with garlic, cherry tomatoes, and fresh spinach. Perfect for a weeknight dinner or a special occasion, this dish is as delicious as it is beautiful. Don't miss out on exploring this mouthwatering recipe—click through for step-by-step instructions and make your dinner unforgettable!