Ingredients:

  • 1 lb (450g) Large sea scallops
  • 1 lb (450g) Large shrimp, peeled and deveined
  • 2 tbsp (30ml) Olive oil
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (3g) Black pepper
  • 1/2 tsp (3g) Smoked paprika
  • 12 oz (340g) Linguine
  • 4 tbsp (56g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/4 cup (60ml) Dry white wine
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 tbsp (8g) Fresh parsley, chopped

Instructions:

  1. Pat the shrimp and scallops completely dry with paper towels. Toss them in a bowl with salt, pepper, and smoked paprika.
  2. Heat olive oil in a 12-inch skillet over high heat until it begins to smoke. Add scallops first, searing for 2 minutes per side without moving them. Add shrimp and cook for 1-2 minutes per side. Remove all seafood to a plate immediately.
  3. Reduce heat to medium and melt the butter in the same pan. Add minced garlic and sauté for 1 minute. Deglaze the pan with white wine, scraping up the brown bits from the bottom, and reduce the liquid by half.
  4. Stir in the heavy cream and bring to a gentle simmer. Slowly whisk in the Parmesan cheese and lemon juice until the sauce is smooth and slightly thickened.
  5. Toss al dente linguine directly into the sauce. Add the seared seafood and any accumulated juices back into the pan. Garnish with chopped fresh parsley.