Total Time
Prep 15 mins
Cook 15 mins

This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. You can get both the Shrimp and Scallops from

Ingredients Nutrition


  1. In a large heavy skillet, heat the oil over medium heat.
  2. Add the garlic and saute until it begins to brown.
  3. Remove the garlic with a slotted spoon and set aside.
  4. Add the pepper flakes to the skillet and increase the heat to medium high.
  5. Add the garlic, shrimp, scallops, and paprika.
  6. Saute for 1-2 minutes, stirring constantly.
  7. Add the chicken broth and cook for 1 minute.
  8. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
  9. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
  10. Pour the sauce over the shrimp and scallops and serve immediately.
Most Helpful

Liked this recipe. Be sure to buy raw shrimp, not precooked as they will be overdone. Would use a bit more chicken broth to ensure the sauce stock is ample. Great job.

Paul Fisher October 30, 2001

The flavor was ok, but the sauce lacked body. The heat was a bit much for me, it seemed to over power the dish.

Txsweetea April 02, 2013

I wanted to try something other than boiling shrimp and baking scallops and this was a hit! You do want to be careful with the chili flakes if you're not into too much heat--definitely no more than 1/2 tsp (maybe even a little less). I did increase the chicken stock as per others' suggestions--I used 1/2 cup stock, and 1 tbsp lime juice. I didn't have fresh parsley so I used a rounded tsp. of dry. I served it over rice prepared with some garlic, onion and parsley and it was delish! My only complaint was that the delicate flavor of the bay scallop was a bit overwhelmed. I'm definitely keeping this recipe for the shrimp, but I'll probably forego the scallops next time. Thanks for sharing such a gerat dish!

KeswickianRaider January 11, 2010