Sea Seafood Recipe

Inspired by King Claw - Juicy Seafood & Bar

Time40m

Serves4

Make Sea Seafood Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

1 1/8 lb (500 g) Shrimp, peeled and deveined

14 1/8 oz (400 g) Scallops

10.6 oz (300 g) Mussels, cleaned

10.6 oz (300 g) Calamari, cleaned and sliced

Vegetables & Herbs

4 tsp Garlic, minced

2 medium Shallots, finely chopped

8.82 oz (250 g) Cherry tomatoes, halved

1 cup Fresh parsley, chopped

2 medium Lemon, juiced

Liquids & Seasonings

4 tbsp olive oil

1/2 cup (120 ml) White wine

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Red pepper flakes

Method

Preparation

Prepare the seafood

Rinse the shrimp, scallops, mussels, and calamari under cold water. Pat dry with paper towels and set aside.

Chop the vegetables

Mince the garlic, finely chop the shallots, and halve the cherry tomatoes. Chop the fresh parsley and set aside.

Cooking

Sauté aromatics

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallots, sautéing until softened and fragrant, about 2-3 minutes.

Add the seafood

Increase the heat to medium-high and add the shrimp, scallops, mussels, and calamari to the skillet. Cook for about 3-5 minutes, stirring occasionally until the seafood is opaque and cooked through.

Deglaze with wine

Pour in the white wine, scraping any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.

Add tomatoes and season

Add the halved cherry tomatoes, lemon juice, salt, black pepper, and red pepper flakes. Stir well to combine and cook for another 2-3 minutes until the tomatoes are soft.

Finish with parsley

Remove the skillet from heat and stir in the chopped parsley. Adjust seasoning to taste.

Serving

Plate and serve

Serve the seafood hot, garnished with additional parsley if desired, alongside crusty bread or over a bed of cooked pasta or rice.