By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Lemon-Pepper Shrimp and Scallops

Serves 6

150 cal · 20 min

Lemon-Pepper Shrimp and Scallops

Recipe GLPR0a25813620b6c0

4.5(1)
Main Course
20 min
150 cal
Servings: 6
Stovetop
SNAP eligible

A quick Mediterranean seafood dish featuring tender shrimp and succulent sea scallops seasoned with bright lemon-pepper and finished with fresh arugula and tomatoes. Ready in just 20 minutes, this elegant entrée is naturally high in protein and low in fat.

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Ingredients

1 lb shrimp, peeled and deveined

1 lb sea scallops

1 tbsp olive oil or salad oil

1 garlic clove, minced

lemon-pepper seasoning salt

2 plum tomatoes, diced

1 bunch fresh arugula or watercress

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant.

  2. Add the shrimp and sea scallops to the skillet. Season generously with lemon-pepper seasoning salt, stirring gently to coat evenly.

  3. Cook for 3–4 minutes, stirring occasionally, until the shrimp are opaque and the scallops develop a golden crust. Shrimp and scallops are done when shrimp reach an internal temperature of 145F and scallops are firm and opaque throughout.

  4. Add the diced plum tomatoes to the skillet and stir gently. Cook for 1–2 minutes more to warm the tomatoes through.

  5. Arrange a bed of fresh arugula on serving plates, then top with the shrimp, scallops, and tomato mixture. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.5

This is a genuinely quick weeknight dish that stays honest about its 20-minute claim—searing shellfish is fast, and the ingredient list is bare. Charlotte's coastal proximity and the year-round availability of shrimp and scallops at Harris Teeter, Food Lion, and Walmart make this a reliable grab. The real cost driver is the shellfish itself: expect $12–16 for enough quality shrimp and scallops to feed six, which lands the per-serving protein expense at $2–2.50, reasonable for a special weeknight. One caveat is that arugula wilts quickly and the dish does not reheat well, so this is a same-night eat; also confirm that your store has pre-portioned lemon-pepper seasoning or budget time to zest and crack pepper yourself if they stock only bulk spices.

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