During the pandemic lockdown year, I remember how dinners became more than just meals in our house. They turned into small escapes from the constant hum of the same four walls. One evening after work, I wanted something that felt both indulgent and comforting without needing a restaurant.

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I found a jar of sun-dried tomatoes tucked away in the pantry and some scallops and shrimp in the freezer. It sparked an idea that felt just right for the moment—a dish that could lift our spirits. As the garlic hit the olive oil and filled the kitchen with its warmth, my kids poked their heads in, curious.

My husband set the table, and we all laughed about how fancy our weeknight dinner looked. The sauce simmered, creamy and rich, while the seafood turned tender and perfectly cooked.

It wasn’t about impressing anyone, just about creating a meal that made us pause and savor the moment. To this day, that evening stands out as one where food carried us through and reminded us that comfort can be found in the smallest of ways.

Short Description

Tender scallops and shrimp cooked in a creamy sun-dried tomato sauce with garlic and herbs, perfect for a weeknight dinner that feels special.

Key Ingredients

1 pound scallops
1 pound shrimp, peeled and deveined
1 cup sun-dried tomatoes, chopped
1 cup heavy cream
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Tools Needed

Large skillet
Wooden spoon or spatula
Measuring cups and spoons
Sharp knife and cutting board

Cooking Instructions

Step 1: Sauté Garlic
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant.

Step 2: Add Sun-Dried Tomatoes
Stir in the chopped sun-dried tomatoes and sauté for 2 minutes to release their flavor.

Step 3: Cook the Scallops
Add scallops to the skillet and cook for 2–3 minutes, just until they start to turn opaque.

Step 4: Cook the Shrimp
Add shrimp and cook until pink and firm, about 3–4 minutes.

Step 5: Make the Sauce
Pour in the heavy cream and stir in Italian seasoning, salt, and pepper. Let simmer for 5 minutes, allowing the sauce to thicken and coat the seafood.

Step 6: Garnish and Serve
Top with fresh parsley and serve hot with pasta, rice, or crusty bread.

Why You’ll Love This Recipe

Restaurant-Style at Home: Brings gourmet flavor to your dinner table in under 30 minutes.

Rich and Creamy: The sauce is velvety, with garlic and tomatoes adding depth.

Family-Friendly: A dish that feels fancy but is simple enough for a busy night.

Versatile: Pairs beautifully with pasta, rice, or bread.

Comforting: A cozy meal that feels like a treat without the fuss.

Mistakes to Avoid & Solutions

Overcooking Seafood: Scallops and shrimp cook quickly. Solution: Remove from heat as soon as they’re opaque and pink.

Sauce Too Thin: Heavy cream needs time to simmer. Solution: Let it cook for the full 5 minutes to thicken.

Too Salty: Sun-dried tomatoes can be salty. Solution: Taste before adding extra salt.

Clumpy Sauce: Add cream slowly and stir well to prevent separation.

Crowding the Pan: Seafood needs space. Solution: Cook in batches if your skillet is small.

Serving and Pairing Suggestions

Serve over linguine or fettuccine for a pasta night.

Pair with jasmine rice or creamy mashed potatoes.

Add a side of roasted vegetables or a crisp green salad.

Serve family-style in the skillet at the table for a cozy touch.

Pair with a glass of Chardonnay or sparkling water with lemon.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce.

Avoid microwaving, as it can make the shrimp rubbery.

FAQs

1. Can I use frozen seafood?
Yes, just thaw completely and pat dry before cooking.

2. Do I need to remove the small muscle from scallops?
Yes, it’s a tough piece on the side. Peel it off before cooking.

3. Can I make the sauce lighter?
Yes, substitute half-and-half for cream, though the sauce will be thinner.

4. What if I don’t have sun-dried tomatoes?
You can substitute cherry tomatoes, but the flavor will be fresher and less intense.

5. Can I prepare this ahead of time?
Make the sauce ahead, then add scallops and shrimp just before serving to avoid overcooking.

Tips & Tricks

Use large sea scallops for a meatier bite.

Let the seafood come to room temperature before cooking for even searing.

Add a splash of white wine with the cream for depth.

Toasted pine nuts sprinkled on top add a nice crunch.

Serve with warm garlic bread to soak up the sauce.

Recipe Variations

Spicy Version: Add ½ teaspoon red pepper flakes to the garlic for heat.

Lighter Option: Use light cream and serve over zucchini noodles.

Cheesy Twist: Stir in ¼ cup Parmesan at the end for richness.

Vegetarian Version: Skip the seafood and use mushrooms and spinach instead.

Mediterranean Style: Add olives and artichokes for a briny kick.

Final Thoughts

That evening during lockdown taught me that joy can be found in the simplest dinners. Cooking this dish made our table feel alive, even when the world outside was quiet. The creamy sauce wrapped around the seafood like a warm hug, and each bite felt comforting yet exciting. My kids loved dipping bread into the sauce, and my husband kept saying it tasted like something from a little Italian bistro.

Sometimes, the best meals aren’t the ones planned weeks ahead, but the ones that come together with what you already have. That’s the beauty of this recipe, it’s simple, quick, and feels indulgent. I still make it now on nights when I need to bring a little spark back to the dinner table. It’s a reminder that good food doesn’t just fill you up—it lifts your spirits too.

Scallops and Shrimp With Sun-Dried Tomato Sauce