Make Your Seafood Combo Recipe

Clean and dry

Pat all seafood dry with paper towels. Inspect mussels and discard any with cracked shells or that do not close when tapped. Remove excess moisture so seafood sears rather than steams.

Make marinade

In a large bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, paprika, smoked paprika, red pepper flakes, kosher salt and black pepper until combined.

Add the shrimp, scallops, calamari and mussels to the bowl and toss gently to coat. Marinate at room temperature for 10–15 minutes (no more than 30 minutes) to avoid breaking down delicate proteins.

Heat pan

Heat a large heavy skillet or sauté pan over medium-high heat until hot. Add 1 tbs olive oil and 1 tbs butter and swirl to coat.

Sear scallops and shrimp

Remove scallops from marinade and pat lightly if very wet. Place scallops in pan spaced apart and sear 1.5–2 minutes per side until golden brown. Transfer scallops to a plate. Add shrimp to the same pan in a single layer and cook 1.5–2 minutes per side until pink and opaque. Transfer shrimp to the plate with scallops.

Cook calamari

Add a touch more oil if needed. Add calamari rings and cook quickly 45–60 seconds per side until just firm and opaque — do not overcook or they become rubbery. Transfer to plate with other seafood.

Finish mussels

Wipe the pan lightly if there are large browned bits building up; keep residual fond. Add the remaining 1 tbs butter and the 1/2 cup white wine (or seafood stock). Bring to a simmer, scrape up browned bits, then add mussels and cover with a lid. Steam 3–5 minutes until mussels open (discard any that remain closed).

Return scallops, shrimp and calamari to the pan with the mussels and simmer 30–60 seconds to warm and mingle flavors. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Finish and garnish

Turn off heat, stir in remaining chopped parsley or basil and a squeeze of fresh lemon juice. Spoon seafood and pan jus onto a warmed serving platter.

Serve

Serve immediately with lemon wedges on the side. This combo pairs well with crusty bread, steamed rice, or pasta to soak up the pan juices.