- Fresh, large scallops (as many as you want)
- Fresh large shrimp, deveined, with tail on (as many as you want)
- Zest of one lemon
- 1 clove of garlic, minced
- 1 tbsp olive oil
- 3-4 basil leaves, chopped (divided)
- 1 tsp olive oil
- 2-3 tbsp butter, to taste
- Juice of one lemon
- Sea salt and fresh cracked pepper, to taste
Combine the first five ingredients plus a bit of chopped basil and marinate in the refrigerator for at least 1 hour.
Remove from the marinade then season the scallops and shrimp with salt and pepper.
Heat the last teaspoon of olive oil and butter in a skillet over medium-high heat, when the skillet is hot add the scallops and cook for about 1-2 minutes then turn over.
Add the shrimp and lemon juice to the pan and cook for about 1-2 minutes or until the shrimp is pink and tender and the scallops are golden brown. Serve immediately and enjoy.