Pat all seafood dry with paper towels. Trim scallops’ side muscle if present, and cut fish into 2-inch pieces so pieces are similar size for even cooking.

Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper and set aside while you make the marinade (about 5 minutes).

Marinade and Seasoning

Make marinade

In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, dried oregano, red pepper flakes, remaining 1 tsp kosher salt and 3/4 tsp black pepper until combined.

Add the prepared seafood to the bowl and toss gently to coat. Let marinate at room temperature for 10–15 minutes (no longer than 30 minutes for delicate seafood).

Cooking and Sauce

Sear seafood

Heat a large skillet over medium-high heat until hot. Add 1 tbsp olive oil. Working in two batches if needed to avoid crowding, add shrimp and scallops first. Sear 1–2 minutes per side until just opaque and lightly browned. Transfer to a plate. Add another 1 tbsp oil and sear fish pieces 2–3 minutes per side until cooked through and opaque; transfer to plate. Quickly sear calamari rings 45–60 seconds just until they turn opaque — do not overcook.

Make pan sauce

Lower heat to medium, add butter to the skillet and let it melt. Add the white wine (or stock) and scrape up brown bits from the pan with a wooden spoon. Let simmer 2–3 minutes until reduced by about one-third. Stir in lemon zest, capers (if using), and remaining marinade left in the bowl. Simmer gently 1 minute to combine and cook the garlic through.

Return all seafood to the skillet, spoon the sauce over and warm through for 1–2 minutes, tossing gently so everything is coated. Taste and adjust seasoning with additional salt or lemon juice as desired.

Stir in chopped parsley right before serving.

Serve

Transfer seafood and sauce to a warmed serving platter. Serve with crusty bread or over rice/pasta and lemon wedges on the side to squeeze over.

Leftovers: cool to room temperature and refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of stock or water to prevent drying.