Mixed Sea Food Recipe

Thaw & Clean

If using frozen seafood, thaw overnight in the refrigerator or under cold running water. Pat all seafood dry with paper towels. Remove any shells or grit from mussels, discard any mussels that do not close when tapped.

Cut & Portion

Cut white fish into uniform 2 cm pieces so everything cooks evenly. Keep shrimp, scallops, calamari and mussels separate on a tray while you prepare the marinade.

In a large bowl combine 3 tbs olive oil, minced garlic, 3 tbs lemon juice, 60 ml white wine, chopped parsley, paprika, red pepper flakes, 1.25 tsp sea salt and 0.5 tsp black pepper. Whisk to emulsify.

Add the prepared seafood to the bowl and gently toss to coat evenly. Marinate on the counter for 10–15 minutes (no longer than 30 minutes for delicate seafood like scallops and shrimp).

Preheat

Heat a large heavy skillet or sauté pan over medium-high heat until hot. Add 1 tbs olive oil and 1 tbs butter and swirl to coat.

Remove the seafood from the marinade with tongs or a slotted spoon, letting excess marinade drip back into the bowl (reserve marinade). Arrange the seafood in a single layer in the hot pan. Cook shrimp and scallops first for 1–2 minutes per side until opaque and lightly browned. Transfer cooked pieces to a plate and keep warm.

Add another 1 tbs olive oil and 1 tbs butter to the pan. Add calamari rings and sear for 1–2 minutes until just firm but not rubbery; transfer to the plate with other seafood.

Add the white fish pieces and cook 2–3 minutes, turning once, until flakes easily. Add mussels to the pan and pour the reserved marinade and wine over everything. Cover the pan and steam for 3–4 minutes until mussels open (discard any that remain closed).

Return shrimp, scallops and calamari to the pan to reheat for 1 minute. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Remove the pan from heat. Stir in the remaining 2 tbs butter (or add in two increments so it melts into the sauce) and squeeze in the juice from 2 lemon wedges. Sprinkle chopped parsley and optional chives over the seafood.

Serve immediately in the pan or transfer to a warmed platter with lemon wedges on the side. Accompany with crusty bread to soak up the sauce or steamed rice.