Mixed Seafood Medley Recipe

Inspect and pat dry

Rinse the shrimp, scallops, calamari, and mussels under cold water. Discard any mussels with cracked shells or that do not close when tapped. Pat all seafood dry with paper towels; dryness helps achieve a good sear.

Marinate

In a large bowl combine 2 tbsp olive oil, lemon juice, minced garlic, 1 tbsp chopped parsley, smoked paprika, red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper. Add the shrimp, scallops, and calamari rings and toss to coat. Cover and refrigerate for 15–20 minutes. Keep mussels separate (do not marinate).

Reserve the remaining 1 tbsp olive oil and any small amount of marinade left in the bowl to finish the dish. Taste the reserved marinade and, if needed, adjust with a pinch more salt or a squeeze of lemon before finishing.

Sauté aromatics

Heat a large wide skillet or sauté pan over medium-high heat. Add the butter and the reserved 1 tbsp olive oil. When butter foams, add the finely chopped shallot and cook 1–2 minutes until softened and translucent but not browned.

Deglaze and make broth

Increase heat to high, add the white wine (if using) and scrape up any bits from the pan. Let the wine reduce by half, about 2–3 minutes. Add the stock and bring to a gentle simmer.

Cook mussels

Add the mussels to the simmering broth, cover, and cook 4–5 minutes until mussels open. Remove opened mussels with tongs to a bowl and discard any that remain closed. Keep the cooking liquid in the pan.

Sear marinated seafood

Increase heat to high. Add the marinated shrimp, scallops, and calamari (in a single layer — work in batches if necessary) to the pan. Sear without moving for 1–2 minutes to develop color, then flip/turn and cook another 1–2 minutes until shrimp are opaque and scallops are firm and just cooked through. Cooking times will vary by size: avoid overcooking calamari and scallops. Return the cooked mussels to the pan and toss gently to combine and warm through for 30–60 seconds.

Remove the pan from heat. Stir in lemon zest, remaining chopped parsley (1 tbsp), the reserved marinade drizzle if desired, and the 1 tsp olive oil for sheen. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer the seafood medley to a serving platter, garnish with additional parsley and lemon wedges. Drizzle a little extra olive oil over the top.

Serve immediately with crusty bread to soak up the pan juices or spoon over cooked pasta. Provide lemon wedges alongside for extra brightness.