Seared Shrimp & Scallops in Apple Cider Cream Sauce

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author my Bottomless Boyfriend


  • 2 tablespoons olive oil
  • 1 pound shrimp
  • 1 pound scallops
  • 4 scallions diced
  • 2 garlic cloves minced
  • 1 1/2 cups apple cider
  • 2 cups light cream
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 2 apples chopped into small cubes
  • 1 tablespoon sugar
  • 1/2 cup water
  • 1/2 box Barilla Whole Grain Spaghetti
  • 1 teaspoon cornstarch mixed into 1 tablespoon water optional


  1. In a large saucepan over medium-high heat, heat the olive oil. Pan-sear the shrimp and scallops about 2 minutes per side, or until golden on the surface. You do not need to cook them all the way through. Remove the shrimp and scallops and set aside.
  2. In the same saucepan, saute the scallions and garlic until soft, about 2-3 minutes.
  3. Add the apple cider and let it boil for 1 minute. Then add the cream. Add the oregano, basil, thyme, and salt and pepper to taste. Lower the heat so that the sauce simmers.
  4. In a separate saucepan, over medium-high heat, boil the apples in the sugar and water until all the water has evaporated and the apples are soft, about 10 minutes.
  5. While the apples cook, prepare the pasta according to manufacturer's directions.
  6. When the apples are done cooking, add them to the cream sauce. If the sauce is too thin for your liking, you may thicken it by adding the cornstarch and water mixture. Once the sauce is to your desired consistency, add the shrimp and scallops and simmer until they are cooked through, about 3 more minutes.
  7. Plate the pasta and pour the apple cider cream sauce on top or mix everything together and serve!