Cilantro-Lime & Pepper Shrimp N Scallops

Cilantro-Lime & Pepper Shrimp & Scallops

The Cast & Crew

I love seafood and especially love it with any sort of butter sauce. I decided to combine cilantro, lime and a blend of sweet and spicy peppers together with the butter and a bit of cream to make a delicious meal that cooked in just minutes.

Cilantro-Lime & Pepper Shrimp & Scallops:
8-10 uncooked large shrimp (peeled & deveined)
10-14 scallops (you can use bay or sea scallops, whichever you prefer or can get)
1 mini sweet pepper (use red, yellow or orange for color)
1 jalapeno pepper
1/2 cup chopped fresh cilantro or 1 tablespoon cilantro paste
2 tablespoons olive oil
6 tablespoons real butter
1/2 cup half n half
salt & pepper to taste

Start by slicing the peppers in half, remove the seeds and chop.


In a large pan, heat the olive oil and add the shrimp and scallops, season with salt and pepper and saute in the oil on medium-high heat.


Saute until the shrimp and scallops just start cooking. Add the peppers, cilantro and butter.

Mix together and saute for about 1 minute

Start separating the peppers from the seafood and continue to saute the peppers for about another 1-2 minutes.


The butter should start turning a golden brown.


This is good because that browned butter taste with the freshness of the cilantro and lime makes the sauce so good. As soon as the butter starts turning golden brown, mix the seafood back with the peppers and slowly start adding the half and half.


Turn the heat down and let simmer for about 2-3 minutes, stirring constantly.

Remove from heat, cut the lime in half and squeeze fresh lime juice all over the dish. Serve immediately.




See how the shrimp wraps itself around the chunks of pepper? This makes a perfect bite!

I always have these herb pastes in the fridge. They are handy when you want to make something last minute and don't have fresh herbs on hand. They make cilantro, dill, italian blend, hot pepper, lemongrass, etc. Of course I prefer fresh herbs, but sometimes it's just nice to have a back up, like I needed for this recipe!