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To make Tuscan shrimp and scallops, you need the following ingredients: - 1 lb large shrimp, peeled and deveined - 1 lb sea scallops, patted dry - 2 tablespoons olive oil - 1 teaspoon garlic, minced - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 1/2 cup heavy cream - 1 teaspoon lemon zest (from about 1 lemon) - 1 tablespoon fresh lemon juice (juice of half a lemon) - 1 teaspoon Italian seasoning blend - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving You can add a pinch of red pepper flakes for heat or a splash of white wine for depth. These optional ingredients can enhance both flavor and presentation. To cook this dish, gather these essential tools: - A large skillet - A spatula - Measuring cups - A knife - A cutting board For quality results, I recommend using a heavy-bottomed skillet, like a cast iron or non-stick pan. These types provide even heat, which is key for perfectly cooked seafood. To make the shrimp and scallops just right, start by heating olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the shrimp and scallops. - Make sure not to crowd the pan. This keeps the seafood from steaming and gives it a nice sear. - Sauté the shrimp for about 2-3 minutes until it turns pink. Cook the scallops until they are golden brown on the outside. After cooking, place the seafood on a plate to keep warm. This step helps keep the perfect texture. Now, let's make the creamy tomato-spinach sauce. In the same skillet, lower the heat to medium and add minced garlic. Sauté it for about 30 seconds until fragrant. Next, add halved cherry tomatoes, Italian seasoning, and a pinch of salt and pepper. Cook this mixture for about 3-4 minutes. You want the tomatoes to soften and start releasing their juices. Add roughly chopped spinach next. Cook this for another 1-2 minutes until the spinach is bright and wilted. Then, lower the heat and pour in heavy cream. Stir in lemon zest and fresh lemon juice. Let the sauce simmer gently for 2 minutes. This melds the flavors beautifully. Now, it’s time to bring everything together. Gently fold the cooked shrimp and scallops back into the creamy sauce. Heat them through for about 1 minute. Check the seasoning and add more salt and pepper if needed. Before serving, plate the Tuscan shrimp and scallops warm. Top with fresh basil leaves and a sprinkle of grated Parmesan cheese. This dish looks beautiful and is ready to impress! Remember, serving it hot makes all the difference. Enjoy! To cook shrimp and scallops well, avoid these common mistakes: - Overcrowding the pan: This traps steam and makes the seafood soggy. Cook in batches if needed. - Not drying seafood: Pat your shrimp and scallops dry with a paper towel. This helps them brown nicely. - Cooking at too high heat: Medium-high heat works best. It cooks the seafood evenly without burning. For cooking times: - Large shrimp: Cook for 2-3 minutes on each side. - Scallops: Sauté for 2-3 minutes until golden brown. To boost the taste of your Tuscan shrimp and scallops, try these spices and herbs: - Italian seasoning: This mix adds depth to your dish. - Red pepper flakes: For a bit of heat, sprinkle some in. - Fresh herbs: Basil and parsley add freshness. Adjust creaminess or acidity by: - Adding more heavy cream: For a richer flavor, add a touch more cream. - Using lemon juice: Increase acidity by adding more lemon juice. This brightens the dish. For the complete cooking instructions, check out the Full Recipe. {{image_4}} You can switch up the proteins in this dish. If you don’t have shrimp or scallops, try using chicken or firm tofu. Both will soak up the sauce well. For a twist, add mussels or clams for a seafood feast. If you need gluten-free options, serve the dish with gluten-free pasta or rice. You can also skip the cream for a lighter version. Replace it with coconut milk or a nut-based cream for a dairy-free version. Pairing is key to a delightful meal. Serve Tuscan shrimp and scallops over a bed of pasta or rice. Crusty bread works great too. It helps to soak up the creamy sauce. To impress your guests, elevate your plating. Use a wide, shallow bowl for a chic look. Place the seafood in the center, then drizzle the sauce around. Finish with fresh basil leaves for color. A sprinkle of Parmesan cheese adds a gourmet touch. For a special occasion, consider adding a sprig of rosemary on the side. For the complete cooking details, check out the Full Recipe. To keep your Tuscan shrimp and scallops fresh, store leftovers in the fridge. Place them in an airtight container. This helps prevent any strong smells from other foods. Make sure to eat leftovers within three days for the best taste. If you want to keep them longer, consider freezing. Use a freezer-safe container to avoid freezer burn. For reheating, use a skillet over low heat. Add a splash of cream or broth to keep the dish moist. Stir gently to maintain the texture of the shrimp and scallops. Avoid the microwave, as it can make seafood rubbery. If you want to enjoy leftovers, pair them with fresh pasta or a side salad for a fun twist. To check if shrimp are done, look for a pink color. Cooked shrimp also curl into a C shape. For scallops, a golden-brown crust means they’re ready. Cook scallops until they are opaque in the center. They should feel firm to the touch. Aim for about 2-3 minutes on each side. Yes, you can prepare some parts ahead of time. Cook the shrimp and scallops, then store them separately. You can also make the sauce and keep it in the fridge. When you are ready to eat, simply heat the sauce and add the seafood back in. This keeps everything fresh and tasty. You have many great options! Pasta is a classic choice, especially with the creamy sauce. Crusty bread works well, too, for dipping. Try a light salad for a fresh touch. Rice or quinoa can also soak up the sauce nicely. Feel free to get creative with your sides! For complete cooking guidance, check out the Full Recipe. It has all the steps and tips you need to make this dish. In this post, we explored how to create delicious Tuscan Shrimp and Scallops. You learned about essential ingredients, cooking supplies, and step-by-step instructions for perfect seafood. I shared tips to avoid common mistakes and enhance flavor. You can adapt the recipe using different proteins or vegetables. Proper storage techniques and reheating tips ensure your leftovers stay tasty. Now, equipped with this knowledge, you can cook with confidence and impress your guests with this delightful dish. Enjoy your culinary journey!

- Tuscan Shrimp and Scallops

Indulge in a taste of the Mediterranean with this easy Tuscan Shrimp and Scallops Delight recipe! Packed with fresh ingredients like cherry tomatoes, spinach, and a creamy lemon sauce, this dish is perfect for a weeknight dinner or special occasion. Get step-by-step instructions to create a flavorful meal that will impress your family and friends. Click through to explore the full recipe and bring a touch of Tuscany to your table!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 lb sea scallops, patted dry

2 tablespoons olive oil

1 teaspoon garlic, minced

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

1/2 cup heavy cream

1 teaspoon lemon zest (from about 1 lemon)

1 tablespoon fresh lemon juice (juice of half a lemon)

1 teaspoon Italian seasoning blend

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Instructions
 

In a large skillet, heat the olive oil over medium-high heat until shimmering.

    Carefully add the shrimp and scallops to the hot skillet in a single layer (avoid overcrowding). Sauté for about 2-3 minutes on each side, until the shrimp turns pink and opaque, and the scallops develop a golden-brown crust. Once cooked, remove them from the skillet and place them on a plate to keep warm.

      In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds, stirring constantly, until it becomes fragrant but not browned.

        Stir in the halved cherry tomatoes, Italian seasoning, and a generous pinch of salt and pepper. Cook for approximately 3-4 minutes, or until the tomatoes soften and start to release their juices.

          Add the chopped spinach to the skillet and cook for an additional 1-2 minutes, stirring until the spinach is wilted and vibrant.

            Lower the heat to a simmer and pour in the heavy cream. Follow with the lemon zest and fresh lemon juice, stirring to combine. Allow the mixture to simmer gently for another 2 minutes, letting the flavors meld together.

              Return the cooked shrimp and scallops to the skillet, gently folding them into the creamy sauce. Heat through for about 1 minute, ensuring everything is warmed evenly.

                Taste the dish and adjust seasoning with more salt and pepper as desired.

                  To serve, plate the Tuscan shrimp and scallops warm, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese for added flavor.

                    Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings

                      Presentation Tips: Plate the shrimp and scallops over a bed of creamy sauce, and consider serving with crusty bread or over a bed of pasta to soak up the delicious flavors. Garnish each plate with a fresh basil leaf for a pop of color and freshness!