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Creamy Seafood Sauce Over Shrimp & Scallops
The creamy seafood sauce is made from a seafood demi-glaze base paired with seared shrimp and scallops over rice.
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Creamy seafood sauce over shrimp & scallops is a rich, nostalgic dinner that feels both elegant and comforting. Seared shrimp and scallops are finished in a silky seafood demi-glace cream sauce, then spooned generously over white rice for a meal that’s deeply satisfying without being complicated. This is the kind of recipe that invites you to slow down, savor each bite, and maybe even swipe the last bit of sauce from the plate—something I’ve been known to do more than once. If you enjoy this dish, try pepperoni fried rice with scallops and garlic aioli or shrimp & scallops in miso lime coconut sauce next.
Why You’ll Love This Recipe
- Luxurious but approachable – impressive flavor without fussy steps.
- Perfectly balanced – rich creaminess offset by herbs and white wine.
- Versatile – works with shrimp, scallops, or other seafood.
- Great for entertaining – elegant enough for guests, simple enough to execute.
Key Ingredients in This Recipe
- Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined before beginning the recipe.
- Scallops – When cooking with scallops look for “dry packed” as they won’t contain any preservatives or additives.
- Seafood Demi-glace – Seafood demi-glace is a concentrated reduction of seafood stock (also sometimes called lobster demi-glace/ bouillon or fruits de mer). It can be found at gourmet markets or online. I’ve had a lot of success with this Better Than Bullion brand, which can be easily ordered online.
- Tomato paste – Tomato paste is concentrated tomatoes that have been cooked down until it becomes a thick, dense paste. I try to buy tubes of tomato paste rather than small cans. The tubes allow you to reseal and keep the paste for later (they last a long time) resulting in less waste.
- Heavy cream – I add heavy cream, the thick part of the milk that rises to the top due to its high fat content to finish the creamy seafood sauce to create a rich finish.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Pat the shrimp and scallops completely dry before seasoning—this helps them sear properly and prevents steaming.
Swaps and Substitutions
- Seafood: Use all shrimp or all scallops if preferred, or substitute lobster tail or jumbo prawns for a more elevated dish.
- Seafood demi-glace: There is no true substitute, but reduced seafood stock finished with a small amount of butter can work in a pinch.
- White wine: Dry vermouth or seafood stock can be used instead.
- Herbs: Chives or basil can be used in place of tarragon, or omitted if unavailable.
- Cream: Heavy cream yields the best texture, but half-and-half can be used for a lighter, slightly thinner sauce.
How to Make Shrimp & Scallops in Creamy Seafood Sauce (Step-by-Step)
Lay out the shrimp on paper towels and season the shrimp with salt and pepper on both sides. Do the same with the scallops. Place a large sauté pan over medium heat, add 2 tablespoons of olive oil and heat through. Add a tablespoon of butter and allow to melt.
Add the shrimp and cook on each side until pink and no longer translucent, about a minute on each side. Remove from pan and place on a plate. Cover to keep warm.
Add an additional 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, allowing it to melt, then add the scallops to the pan and cook until lightly browned on each side and just barely cooked through, about 2 minutes on each side. Remove from the pan and place on a plate, covered.
Return the pan to heat, add the remaining butter and allow to melt. Add the shallots and sauté until soft, about 2 minutes. Pour the white wine into the pan deglaze it, simmering until slightly reduced, about 6 to 8 minutes.
Whisk in the seafood demi glace followed by the tomato paste. Slowly whisk in the cream. Add the parsley and tarragon. Let simmer until the sauce begins to thicken, about 10 minutes.
Return the shrimp and scallops to the sauce to reheat them.
Ladle the sauce, scallops and shrimp over rice and serve immediately.
How to Serve Creamy Seafood Sauce Over Shrimp & Scallops
- Over rice: Spoon generously over fluffy white rice for a classic presentation.
- With pasta: Serve over linguine or fettuccine for a seafood pasta variation.
- With vegetables: Pair with sautéed green beans or asparagus on the side.
- For entertaining: Plate family-style and let guests serve themselves.
How to Store Creamy Seafood Sauce Over Shrimp & Scallops
- Refrigerate: Store in an airtight container for up to 2 days.
- Reheat gently: Warm over low heat to prevent the sauce from separating.
- Avoid freezing: Cream-based sauces don’t freeze well and may change texture.
FAQ – Frequently Asked Questions
Can creamy seafood sauce over shrimp & scallops be made ahead of time?
The sauce can be made slightly ahead, but seafood is best cooked just before serving for optimal texture.
Is seafood demi-glace necessary for creamy seafood sauce over shrimp & scallops?
Yes, it provides the concentrated seafood flavor that defines this dish and can’t truly be replicated. I recommend this brand.
What seafood works best in creamy seafood sauce over shrimp & scallops?
Shrimp and scallops are ideal, but lobster or crab can also be added for a special-occasion version.
Does creamy seafood sauce over shrimp & scallops reheat well?
Yes, as long as it’s reheated slowly over low heat and not boiled.
Other Recipes to Try
If you enjoyed this dish, give these seafood-forward recipes a try next:
- Pepperoni Fried Rice with Scallops and Garlic Aioli
- Brown Butter Scallops with Watermelon and Heirloom Tomato
- Shrimp & Scallops in Miso Lime Coconut Sauce
- Spicy Spot Glazed Spot Prawns Served Whole
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Creamy Seafood Sauce Over Shrimp & Scallops
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Ingredients:
- 15 raw extra-large 16/20 shrimp, peeled and deveined
- 15 dry packed sea scallops
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 4 tablespoons extra-virgin olive oil, divided
- 5 tablespoons unsalted butter, divided
- 1 tablespoon finely diced shallots
- 1 cup white wine
- 1½ ounces Seafood demi-glace
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon fresh chopped tarragon
- Cooked white rice, for serving
Instructions:
- Lay out the shrimp on paper towels and season the shrimp with salt and pepper on both sides. Do the same with the scallops. Place a large sauté pan over medium heat, add 2 tablespoons of olive oil and heat through. Add a tablespoon of butter and allow to melt.
- Add the shrimp and cook on each side until pink and no longer translucent, about a minute on each side. Remove from pan and place on a plate. Cover to keep warm.
- Add an additional 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, allowing it to melt, then add the scallops to the pan and cook until lightly browned on each side and just barely cooked through, about 2 minutes on each side. Remove from the pan and place on a plate, covered.
- Return the pan to heat, add the remaining butter and allow to melt. Add the shallots and sauté until soft, about 2 minutes. Pour the white wine into the pan deglaze it, simmering until slightly reduced, about 6 to 8 minutes.
- Whisk in the seafood demi glace followed by the tomato paste. Slowly whisk in the cream. Add the parsley and tarragon. Let simmer until the sauce begins to thicken, about 10 minutes.
- Return the shrimp and scallops to the sauce to reheat them.
- Ladle the sauce, scallops and shrimp over rice and serve immediately.
Notes:
Pat the shrimp and scallops completely dry before seasoning—this helps them sear properly and prevents steaming.
Nutrition:
Calories: 585kcal | Carbohydrates: 9g | Protein: 13g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 531mg | Potassium: 258mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 1543IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
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This was an excellent recipe. I will definitely make it again. The tarragon was a nice added flavor. Perfect fall dinner to warm everyone up.
Had this recipe tonight. It was delicious! The creamy seafood sauce was the perfect complement to the shrimp and scallops. We will definitely do this recipe again soon!
This recipe is amazing. Super easy, quick, and flavorful! We eat a lot of rice normally, so I swapped that for grits made with vegetable stock and goat cheese to finish + a side of kale. Everyone may have fought over extra sauce and anything to put it on. Definitely a repeat meal here!
I’m SO happy to hear you enjoyed Ashley!! This is definitely a family favorite for me too! I love that you served this recipe with grits! I need to give it a try next time!!