Seared Shrimp & Scallop with Lemon-Lime Salsa

photo (8)
*single serving

Seared Shrimp & Scallops

  • 2 teaspoons butter or other oil
  • 2 large sea scallops, cleaned
  • 2 raw large tiger shrimp, deveined
  • 5 Green Onions, finely chopped
  • ½ teaspoon garlic
  • 3 tablespoons of your favourite herbs, finely chopped.
  • ½ lemon (cut in half again)
  • ½ lime (cut in half again)
  • Salt and pepper


  • 4 leaves Fresh basil
  • ¼ Avocado, cubed
  • 5 Green Onions, finely chopped
  • ¼ cup pickled hot peppers
  • ½ cup chopped tomatoes


  1. Wash and dry the scallops and shrimp. Lightly season with salt and pepper.
  2. In a small frying pan (you use less butter/oil this way), heat the butter on high until just until it begins to bubble. Add in the scallops.
  3. Sear the scallops until it has a nice crust. It took me about 2:30 – 3mins. Other recipes call for 1:30min or so.  Just keep an eye on it. Flip over.
  4. Once you’ve flipped the scallops over, throw in the shrimp and turn the heat down to low-med. The shrimp will only take 2-3minutes or so to cook from raw, even as the heat is lowered.
  5. Keep an eye on the scallops and remove and set them aside when the other side is seared. Do the same for the shrimp.
  6. Immediately after you’ve pulled the shrimp, add in about ¾ of the chopped green onion, garlic, herbs (I used fresh dill, parsley and basil). Let these fry for a minute.
  7. Squeeze in all the juice from half the lemon and lime (save the other piece for serving). Toss them into the pan too. Pull from heat and let reduce. This will top the cold salsa.
  8. Now onto the cold salsa: chop the basil into strands and mix all the salsa ingredients together with the remaining green onion.
  9. Discard the cooked lemon/lime wedges. Plate the cold salsa and top with the cooked garlic/onion mix. Add scallops, shrimp and fresh lemon lime wedges. Squeeze them on the final product.

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