Cook the Seafood: Pat the shrimp and scallops dry with a paper towel (this ensures a good sear). Increase the heat to medium-high and add them to the skillet. Cook for 2-3 minutes, just until the shrimp turn pink and the scallops are lightly golden on the outside and opaque. Avoid overcooking.
Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by about half, which will take 1-2 minutes.
Create the Sauce: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Simmer gently, stirring frequently, until the cheese has melted and the sauce has thickened to a creamy consistency that coats the back of a spoon, about 3-4 minutes.
Serve: Remove from heat, stir in the fresh parsley, and divide the mixture into warm mini casseroles, ramekins, or serving bowls. Serve immediately.
Chef’s Tips for Success
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The Key is Freshness: For the most tender and flavorful result, use the freshest, highest-quality seafood you can find.
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Don’t Overcook: Shrimp and scallops cook very quickly. They are done as soon as they turn opaque. Overcooking will make them tough and rubbery.
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Perfect Pairing: Serve with warm, crusty bread, flaky puff pastry shells, or a side of angel hair pasta to soak up every last drop of the delicious sauce.
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Wine Note: Choose a dry white wine you would enjoy drinking. The flavor is central to the sauce, so avoid “cooking wine.”
