Fresh Seafood Recipe

Prepare seafood

If not pre-cleaned, devein shrimp and remove shells (leave tails on or off as preferred). Rinse scallops, mussels (discard any with broken shells or that do not close when tapped), and pat all seafood very dry with paper towels. Cut any large fish into 1- to 1.5-inch pieces so all pieces cook evenly.

Make marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, thyme, 1 tsp salt, 1 tsp pepper and red pepper flakes if using. Whisk to combine.

Marinate briefly

Add the prepared seafood to the bowl and toss gently to coat. Let sit at room temperature for 10–15 minutes (do not marinate for much longer or the acid will start to 'cook' the seafood).

Sauté shallot and tomatoes

Heat a large skillet over medium-high heat. Add 1 tbs olive oil. When hot, add the thinly sliced shallot and sauté 1–2 minutes until translucent. Add the halved cherry tomatoes and cook 2–3 minutes until they begin to soften and release juices.

Cook seafood

Push the vegetables to the side of the skillet (or remove briefly to a plate). Increase heat to medium-high. Add a small amount of oil or a quick brush of oil in the pan and add the marinated seafood in a single layer (work in two batches if your pan is crowded). Cook shrimp and scallops 1.5–2 minutes per side until just opaque and lightly browned. Cook firm fish pieces about 2–3 minutes per side until opaque and flake easily. Mussels should open in 4–5 minutes — discard any that remain closed. Avoid overcooking: seafood should be just opaque and tender.

Deglaze and finish sauce

Once seafood is nearly cooked, pour in 1 tbs white wine (or stock) to deglaze the pan, scraping up any browned bits. Add the cooked vegetables back if removed. Stir in 1 tbs butter and the baby spinach or arugula; cook just until greens wilt (30–60 seconds). Taste and adjust seasoning with a little more salt, pepper or lemon juice as needed.

Serve

Transfer seafood and vegetables to a serving platter or individual plates. Sprinkle with extra chopped parsley and serve with lemon wedges and crusty bread or over pasta/rice to soak up the juices.