Seafood Combo Recipe

Prep seafood

Rinse shrimp, scallops, mussels and calamari under cold water. Pat dry with paper towels. Discard any mussels with broken shells or that do not close when tapped.

Marinate seafood

Place shrimp, scallops and calamari in a large bowl. Add 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss gently to coat and let sit 10–15 minutes in the refrigerator. Do not marinate mussels — keep them separate and cold.

Make sauce base

In a wide, deep skillet or sauté pan over medium heat, add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams, add remaining 2 cloves minced garlic and the bay leaf. Sauté for 30–45 seconds until fragrant but not browned.

Deglaze with wine and lemon

Add the dry white wine, remaining 1 tablespoon lemon juice and lemon zest to the pan. Increase heat to medium-high and simmer 1–2 minutes to reduce slightly and burn off alcohol.

Cook mussels

Add the cleaned mussels to the pan, cover, and steam for 4–6 minutes until shells open. Shake the pan occasionally. Remove any mussels that do not open. Transfer opened mussels to a bowl and leave the cooking liquid in the pan (it’s full of flavor).

Sear scallops & shrimp

Pat scallops and shrimp dry again. In a separate large skillet over high heat, add remaining 1 tablespoon olive oil and 1 tablespoon butter. When smoking slightly, add scallops spaced apart. Sear scallops 1.5–2 minutes per side until a golden crust forms (total 3–4 minutes). Remove scallops and keep warm. In the same skillet, add shrimp and sear 1–1.5 minutes per side until pink and opaque. Remove shrimp.

Cook calamari

Reduce heat on the skillet to medium. Add the calamari rings and sear quickly 1–2 minutes until just opaque — avoid overcooking to prevent rubbery texture. Remove and set aside.

Finish sauce and combine

Return the pan with the wine-mussel cooking liquid to medium heat (if necessary add a splash of water or 1 tablespoon butter). Add the reserved seared scallops, shrimp, calamari and the steamed mussels back into the pan. Stir in chopped parsley, smoked paprika (remaining 1/2 tsp), red pepper flakes, remaining salt and pepper to taste. Warm together for 1–2 minutes so flavors marry and the butter melts into the sauce.

Transfer the seafood combo to a large shallow bowl or platter, spooning the aromatic pan sauce over the top. Garnish with extra chopped parsley and lemon wedges. Serve immediately with crusty bread to soak up the sauce.

Suggested accompaniments: steamed rice, linguine tossed with olive oil, or a green salad.