Scampi And Chicken Recipe

Season and butterfly chicken

Pat the chicken breast dry and slice horizontally to make a thinner cut (or butterfly to about 1/2 inch thickness). Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Season seafood

Pat shrimp, scallops, and lobster meat dry with paper towels. Lightly season the shrimp and scallops with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Keep lobster meat chilled until ready to add to the sauce.

Place peeled and cubed potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 12–15 minutes. Drain well.

Return potatoes to the pot off the heat. Add 2 tbsp butter and 1/2 cup warm milk. Mash to your desired texture. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm and cover until serving.

Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add carrots and sauté 2 minutes, then add broccoli florets and yellow bell pepper. Sauté until vegetables are crisp-tender, about 4–5 minutes.

Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and cover to keep warm.

In a large skillet or sauté pan, heat 1 tbsp olive oil and 2 tbsp butter over medium-high heat until shimmering.

Add the seasoned shrimp and scallops in a single layer. Cook without moving until edges turn opaque, about 1–2 minutes per side for shrimp and 1–2 minutes total for scallops depending on size. Remove seafood to a plate (they will finish cooking in the sauce).

Reduce heat to medium. Add remaining 2 tbsp butter to the pan. Add minced garlic and minced shallot; sauté until fragrant and translucent, about 45–60 seconds, taking care not to brown the garlic.

Deglaze the pan with 1/2 cup dry white wine (or 1/2 cup chicken broth), scraping up browned bits. Let it reduce by about half, 2–3 minutes.

Stir in 1/2 cup seafood or chicken stock, 1 tsp tomato paste, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce (if using), and 2 tbsp fresh lemon juice. Simmer gently 2 minutes to marry flavors.

Lower heat to medium-low and stir in 1/4 cup heavy cream. Simmer 1–2 minutes to slightly thicken. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper and optional 1/2 tsp lemon zest.

Return the cooked shrimp and scallops to the pan along with the chopped lobster meat and the reserved chicken (see next step for chicken finishing). Spoon sauce over the seafood and simmer very gently 1–2 minutes until everything is hot and shrimp/scallops are just cooked through.

While making the sauce (or before starting sauce), heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add the seasoned, butterflied chicken breast and cook 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 3 minutes, then slice into strips or bite-size pieces.

Add sliced chicken to the scampi/seafood pan in the final 1–2 minutes of sauce simmer so the chicken warms and picks up sauce flavors.

Divide mashed potatoes between plates (or into one large serving platter). Arrange the vegetable medley alongside or atop the potatoes as preferred.

Spoon the scampi, shrimp supreme sauce, and mixed seafood and chicken over or next to the mashed potatoes, ensuring an even distribution of sauce, shrimp, scallops, lobster, and chicken.

Garnish with 1 tbsp chopped fresh parsley and lemon wedges. Serve immediately.