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- 1 lb large shrimp, peeled and deveined - 1 lb scallops, patted dry When choosing seafood, fresh is best. Fresh seafood has a bright color and a clean smell. If fresh seafood is not available, frozen works too. Just make sure to thaw it properly. For shrimp, look for ones that are firm and shiny. They should smell like the sea, not fishy. Scallops should also be plump and white. Avoid any that have a dull color or strong odor. Before cooking, rinse the seafood under cold water. Pat it dry with a paper towel to help with browning. - 1 lb baby potatoes, halved - 1 cup cherry tomatoes, halved - 1 lemon, zested and juiced - 3 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For veggies, I like using baby potatoes and cherry tomatoes. They roast well and add great flavor. You can swap in asparagus or bell peppers for a twist. Use fresh herbs like parsley for garnish. You can also try dill or basil for a new taste. Adjust spices to fit your taste buds. If you like heat, add more red pepper flakes. - Large sheet pan - Mixing bowls - Measuring spoons - Paper towels A sturdy sheet pan is key for even cooking. I prefer a rimmed one to catch any juices. Gather your mixing bowls and measuring spoons for easy prep. After cooking, line the pan with foil for quick cleanup. Just toss the foil out, and your pan is ready for the next meal. To make your seafood feast shine, wash the seafood well. Rinse shrimp under cold water and pat dry. For scallops, dry them gently with a paper towel. This helps them brown nicely when cooked. Next, chop your vegetables. Halve the baby potatoes and cherry tomatoes evenly. This ensures they cook at the same rate. Slice them into equal pieces to keep cooking consistent. Measuring your ingredients is key. Use measuring spoons for olive oil and spices. This helps you get the right balance of flavors. Too much or too little can change the dish. Start with a clear plan. Preheat your oven to 425°F (220°C). This high heat gives everything a nice roast. Layer your ingredients wisely. Spread the seasoned potatoes on the sheet pan first. Bake them for 15 minutes before adding other items. This gives them a head start on cooking. After 15 minutes, add the cherry tomatoes. They need less time to cook, so mix them in now. Bake for another 10 minutes. Then, it’s time for the star of the show—shrimp and scallops. Add the seafood evenly over the pan. Bake everything together for 6-8 minutes. Look for the seafood to turn opaque. This means it’s cooked through and safe to eat. Let your dish rest for a minute when it comes out of the oven. This helps the juices settle. While it rests, gather your garnishes. Fresh parsley adds color and flavor. A squeeze of lemon juice brightens the dish. To enhance flavors, consider adding a sprinkle of extra spices. A pinch of salt or a dash of lemon zest can make a big difference. Enjoy the vibrant colors and smells as you serve. How to tell when seafood is done? Seafood is done when it turns opaque. Shrimp should be pink, and scallops should be white. You can also check the texture; it should be firm to the touch. Techniques for preventing overcooking: To avoid overcooking, watch the clock closely. Seafood cooks fast, so check it a few minutes early. You can also remove it from the heat while it’s slightly undercooked. It will keep cooking from the heat left in it. Importance of using a thermometer: A thermometer is a great tool. For shrimp and scallops, aim for 120°F. This ensures they are cooked perfectly without drying out. Serving straight from the pan vs. transferring to plates: Serving from the pan brings a fun, casual vibe. It allows everyone to dig in right away. If you want a more formal look, transfer the seafood to a large platter. Creative garnishing techniques: Garnish with fresh parsley and lemon wedges. This adds color and freshness. You can also sprinkle some paprika on top for a pop of flavor. Creating a seafood feast ambiance: Set your table with blue and white dishes. Use shells or sea glass as decor. Play soft music to enhance the seaside feel. How to minimize sticking: To reduce sticking, use parchment paper on your sheet pan. It creates a non-stick surface and makes cleanup easier. One-pan cooking tips: Layer your ingredients wisely. Start with potatoes, then add tomatoes, and finish with seafood. This ensures even cooking and less mess. Efficient dishware use for easy cleanup: Use one bowl for mixing seafood and another for veggies. This cuts down on the number of dishes. Wipe down the pan right after cooking to keep it clean. {{image_2}} You can switch out shrimp and scallops for other seafood. Consider using fish like salmon or cod. They cook well and add great flavor. Incorporating seasonal vegetables is a fun way to change this dish. Try using asparagus in spring or Brussels sprouts in fall. Each season brings tasty options. For holiday themes, you can add festive touches. Use red bell peppers for Christmas or zucchini for summer gatherings. These swaps make your feast extra special. Switching up marinades and spices can create new taste experiences. Try a lemon-garlic mix for a fresh kick. A soy sauce and ginger blend adds an Asian twist. Experiment with different oils, too. Avocado oil gives a light flavor. Coconut oil adds a tropical vibe. Each oil changes the dish’s taste in fun ways. You can also explore global flavor inspirations. Mediterranean herbs like thyme or rosemary can elevate the dish. Or, try spices like cumin for a Middle Eastern flair. Making gluten-free adjustments is easy. Simply ensure all sauces and spices are gluten-free. Use tamari instead of soy sauce for a safe option. For low-carb variations, skip the potatoes. Replace them with cauliflower or zucchini. These veggies keep the meal light and still filling. If you want vegetarian alternatives, consider adding chickpeas or tofu. These options pair well with seafood. They make the meal hearty and satisfying without losing flavor. To store your leftover seafood, follow these steps for the best results: - Refrigeration: Place leftovers in an airtight container. This helps keep them fresh. Use them within two days for best flavor. - Freezing: For longer storage, wrap seafood tightly in plastic wrap, then in aluminum foil. This prevents freezer burn. You can freeze it for up to three months. - Reheating: To reheat, use a low oven setting. This keeps the seafood tender. Avoid microwaving, as it can make seafood tough. Knowing how long your seafood lasts is key: - Fridge Timeline: Fresh, cooked seafood stays good in the fridge for 2 to 3 days. - Signs of Spoilage: Look for a change in color or an off smell. If it smells fishy, it’s time to toss it. - Safe Defrosting: Always defrost seafood in the fridge overnight. This keeps it safe and fresh. Planning ahead can make cooking easier: - Prepping Ingredients: Chop veggies and measure spices a day before. This saves time when cooking. - Batch Cooking: Make a larger batch of seafood and veggies. You can enjoy them throughout the week. - Portioning Suggestions: Use small containers to store single servings. This helps with meal planning and portion control. For a sheet pan feast, I love using shrimp and scallops. They cook fast and taste great. Other good choices include fish like salmon or cod. These seafood types have nice textures and flavors. When picking seafood, look for fresh options. Check for clear eyes and a clean smell. If buying from a store, ask about its source. Sustainable seafood is best for our oceans. Look for labels like "wild-caught" or "responsibly farmed." Yes, you can use frozen seafood. Just be sure to thaw it before cooking. The best way to thaw seafood is in the fridge overnight. If you're in a hurry, you can run it under cold water for about 30 minutes. Using frozen seafood may change cooking times. Frozen shrimp and scallops may take a minute longer to cook. Keep an eye on them to make sure they don’t overcook. You can tell seafood is done when it turns opaque. Shrimp will look pink, and scallops will be white. You can also use a fork to check. If it flakes easily, it is ready. For best results, I recommend using a food thermometer. For shrimp, aim for 120°F, and for scallops, 130°F. This way, you ensure perfect doneness every time. This guide helps you create a delicious seafood sheet pan meal. You learned how to choose fresh seafood, select the right veggies, and use helpful kitchen tools. I shared easy steps for prepping, cooking, and presenting your dish. Plus, I offered tips for perfect cooking and simple cleanup. No matter your cooking level, these strategies help you make a tasty meal. Enjoy experimenting with flavors and adjusting to your taste. Happy cooking!

Sheet Pan Seafood Feast

Elevate your dinner routine with this Sheet Pan Seafood Feast! Featuring juicy shrimp and tender scallops paired with baby potatoes and cherry tomatoes, this one-pan meal is both delicious and easy to prepare. With just 40 minutes from prep to plate, it’s perfect for busy weeknights or special occasions.
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 lb scallops, patted dry

1 lb baby potatoes, halved

1 cup cherry tomatoes, halved

1 lemon, zested and juiced

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine baby potatoes, 2 tablespoons of olive oil, half of the minced garlic, paprika, oregano, red pepper flakes, salt, and pepper. Toss to coat evenly.

      Spread the seasoned potatoes on a large sheet pan in a single layer and bake for 15 minutes to give them a head start.

        While the potatoes are baking, prepare the seafood. In another bowl, mix shrimp and scallops with the remaining olive oil, garlic, lemon juice, lemon zest, and a pinch of salt and pepper.

          After the potatoes have baked for 15 minutes, remove the pan from the oven and add the cherry tomatoes.

            Return the pan to the oven and bake for another 10 minutes.

              After 10 minutes, add the shrimp and scallops evenly over the pan. Bake everything for an additional 6-8 minutes, or until the seafood is opaque and cooked through.

                Remove the pan from the oven and let it rest for a minute before garnishing with fresh parsley and a squeeze of lemon juice.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve directly on the sheet pan for a rustic feel or transfer to a large platter, garnished with extra lemon wedges and parsley for a pop of color!