Garlic Butter Scallops and Shrimp 4 Steps
Preheat a large cast iron pan on high heat and lightly season both sides of the scallops and shrimp with salt and black pepper.
Add the vegetable oil to the preheated pan and begin searing the scallops and shrimp in the pan until each side is evenly browned, approximately 1-1 ½ minutes per side (it may be necessary to do this in rounds so as to not overcrowd the pan). Once all scallops and shrimp have been cooked remove them to a serving platter and set aside.
Turn the heat of the pan down to medium, add in half of the cold butter, it will start to sizzle and brown immediately, add in the minced garlic and stir the garlic for about 5-10 seconds, being sure not to allow it to burn. Immediately add in the white wine and scrape up all of the browned bits stuck to the pan, reduce the wine by half.
Once the wine has reduced, turn the heat off at this point and swirl in the remainder of the cold butter. Stir vigorously until all of the butter has been incorporated. Mix in the chopped parsley and pour the entire sauce mixture over the cooked scallops and shrimp. Serve immediately alongside lemon wedges.