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Mixed Seafood, Scallops and Shrimp
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3.6 from 5 votes

Shrimp and Scallops in Cream Sauce


  • 1 pound shrimp
  • 1/2 pound scallops sliced across
  • 1 shallot finely diced
  • 2 tablespoons butter
  • 1 cup white wine
  • 1/4 cup heavy cream
  • 2 cups mushrooms sliced
  • 2 tablespoons parsley finely chopped
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper


  • Peel and devein shrimp.
  • Remove the side muscle of the scallops. Slice across.
  • Heat butter in pan.
  • Add shallot just until soft, then add wine and parsley and boil.
  • Pour broth through a sieve.  Return to saucepan. 
  • Add scallops to saucepan of broth, bring to a boil over high heat, reduce heat to simmer 3 minutes. Remove with slotted spoon to a dish.
  • Slice mushrooms and sautè quickly in large sautè pan in 1 tablespoon butter. Season with salt and pepper. Add scallops, and uncooked shrimp. Shrimp will only take a few minutes to cook.
  • Bring broth to a boil. Add cream and whisk quickly. Bring to boil, simmer for 2 minutes.
  • Just as shrimp are cooked, add cream sauce. Toss. Serve immediately.