Sautéed Shrimp and Scallops with Shallot-Thyme Butter
Quick-cooked seafood with tender shrimp and scallops in a rich butter sauce infused with aromatic shallots and fresh thyme. This seafood-inspired seafood (keto) ready in about 20 minutes pairs peeled and deveined shrimp, sea scallops, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 813 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined shrimp
- 12 oz sea scallops
- 2 tbsp olive oil
- 1 medium, finely chopped shallot
- 2 cloves, minced garlic
- 1/4 cup unsalted butter
- 1 tbsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Pat shrimp and scallops dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add shrimp and scallops, and cook for 2-3 minutes per side until golden brown and opaque.
- Step 3: Remove seafood and set aside. Add 1/4 cup unsalted butter, 1/2 cup chopped shallot, and 2 minced garlic cloves to the skillet. Sauté for 2 minutes until shallot is soft and fragrant.
- Step 4: Stir in 1 tablespoon fresh thyme and 1 tablespoon lemon juice. Return seafood to skillet and cook for 1 minute until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp and Scallops with Shallot-Thyme Butter take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shrimp and Scallops with Shallot-Thyme Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Sautéed Shrimp and Scallops with Shallot-Thyme Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shrimp and Scallops with Shallot-Thyme Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Shrimp and Scallops with Shallot-Thyme Butter keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect seafood recipe for a weeknight dinner.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
