Seafood Menus Recipe

Inspect and rinse

Rinse shrimp, scallops, calamari, mussels and clams under cold running water. Discard any mussels or clams with cracked shells or that do not close when tapped. Pat seafood dry with paper towels.

Marinate seafood

Place shrimp, scallops and calamari in a large bowl. Add 1 tablespoon olive oil, 1 tablespoon lemon juice, half of the minced garlic, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat and let sit at room temperature for 10 minutes (do not over-marinate delicate seafood). Mussels and clams should remain un-marinated and kept cold until cooking.

In a small bowl combine remaining olive oil, remaining lemon juice, remaining minced garlic, smoked paprika, red pepper flakes, chopped parsley, remaining kosher salt and black pepper. This mixture will be used to flavor the pan and finish the dish.

Sauté and steam

Heat a large wide skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the marinated shrimp, scallops and calamari in a single layer. Sear for 1–2 minutes per side until just opaque; remove and set aside (they will finish cooking later).

To the same pan, add the white wine (or seafood stock) and scrape up browned bits. Add mussels and clams, cover and steam for 4–6 minutes until shells open (discard any that remain closed).

Return the seared shrimp, scallops and calamari to the pan. Add the remaining 1 tablespoon butter and the prepared marinade/seasoning mix. Toss gently to combine and heat through for 1–2 minutes so flavors meld. Taste and adjust seasoning with more salt, pepper or lemon juice as needed.

Finish and serve

Sprinkle with remaining fresh parsley. Serve immediately with lemon wedges and optional crusty bread or cooked linguine/rice to soak up the broth.