Amen Sampler Recipe

Name: Amen Street Fish & Raw Bars Amen Sampler Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 12 pieces Shrimp; 8 pieces Scallops; 200 grams Calamari; 200 grams Salmon fillet; 1 whole Lemon; 3 cloves Garlic cloves; 4 tablespoons Olive oil; 2 tablespoons Fresh parsley; to taste Salt; to taste Black pepper

Inspired by Amen Street Fish & Raw Bar

Time30m

Serves4

A variety of seafood options served together.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood Ingredients

12 pieces Shrimp

8 pieces Scallops

7.05 oz (200 grams) Calamari

7.05 oz (200 grams) Salmon fillet

1 whole Lemon

3 cloves Garlic cloves

4 tablespoons olive oil

2 tablespoons Fresh parsley

to taste Celtic sea salt

to taste black pepper

Method

Preparation Instructions

Prepare the Ingredients

Rinse the shrimp, scallops, and calamari under cold water. Pat dry with paper towels. Cut the salmon fillet into bite-sized pieces. Mince the garlic and chop the parsley.

Sauté the Seafood

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and scallops, cooking for about 3-4 minutes until they turn pink and opaque. Remove from the skillet and set aside.

Cook the Calamari

In the same skillet, add another 1 tablespoon of olive oil. Add the calamari and cook for 2-3 minutes until they are tender. Remove from heat.

Sear the Salmon

Add the remaining 1 tablespoon of olive oil to the skillet. Place the salmon pieces in the skillet, and season with salt and black pepper. Sear for about 2-3 minutes on each side until cooked through.

Combine and Serve

Return the shrimp and scallops to the skillet. Squeeze the lemon juice over the seafood and add the chopped parsley. Toss gently to combine. Serve the seafood sampler warm on a platter.