Shellfish Pan Roast Recipe
Pan seared gulf shrimp, seared scallops, little neck clams, mussels, 1/2 lobster tail, simmered in a lemon-thyme tomato cream sauce. Served over linguine.
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
Pasta
Sauce
Method
Preparation
- 1
- 2
Prepare the Seafood
While the pasta is cooking, rinse the shrimp, scallops, clams, mussels, and lobster tail under cold water. Set aside.
Cooking
- 3
Sear the Seafood
In a large skillet, heat the olive oil and butter over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
- 4
Cook the Shrimp
In the same skillet, add the shrimp and cook for 2-3 minutes until they turn pink. Remove and set aside.
- 5
Add Clams and Mussels
Add the clams and mussels to the skillet and cover. Cook for 5-7 minutes until they open up. Discard any that do not open.
- 6
Make the Sauce
Add the shallots and garlic to the skillet and sauté for 2 minutes until fragrant. Stir in the diced tomatoes, heavy cream, thyme, lemon juice, salt, and black pepper. Simmer for 5 minutes.
- 7
Combine Seafood
Add the seared scallops, shrimp, and lobster tail into the sauce. Stir gently to combine and heat through for another 3-4 minutes.
Serving
- 8
Plate the Dish
Serve the seafood and sauce over a bed of linguine. Garnish with additional thyme if desired.