Ingredients

• - 1 lb shrimp, peeled and deveined
• - 1 lb sea scallops
• - 2 tbsp olive oil
• - 4 cloves garlic, minced
• - 1/4 cup white wine
• - 1/2 cup chicken broth
• - 1/4 cup heavy cream
• - Salt and pepper to taste
• - Chopped parsley for garnish

Directions

1. 1. Heat olive oil in a large skillet over medium-high heat.
2. 2. Add shrimp and scallops to the skillet, season with salt and pepper, and cook until shrimp are pink and scallops are opaque, about 2-3 minutes per side. Remove from skillet and set aside.
3. 3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
4. 4. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
5. 5. Add chicken broth and bring to a simmer. Let it cook for about 5 minutes until slightly reduced.
6. 6. Stir in the heavy cream and simmer for an additional 2-3 minutes until the sauce thickens slightly.
7. 7. Return the shrimp and scallops to the skillet and stir to combine with the sauce. Cook for another minute to heat through.
8. 8. Taste and adjust seasoning with salt and pepper if needed.
9. 9. Serve the shrimp and scallops garnished with chopped parsley. Enjoy!