Seafood Basil Recipe

Prepare and marinate seafood

Pat shrimp, scallops and calamari dry with paper towels. In a bowl combine 1 tsp sea salt, 1/2 tsp black pepper, 1 tbs lemon juice and 1 tbs olive oil. Toss seafood in the marinade and let rest 10–15 minutes in the refrigerator while you prepare the sauce. Do not overmarinate shrimp and scallops (max 20 minutes).

When ready to cook, heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil (from the Sauce section) and sear scallops 1–2 minutes per side until golden; transfer to a plate. Quickly sear shrimp 1–2 minutes per side until pink and opaque; transfer to the plate. Quickly sauté calamari rings 45–60 seconds until just cooked through; transfer. Seafood will finish cooking in the sauce later.

Build the sauce

Using the same skillet, reduce heat to medium and add remaining 1.5 tbs extra-virgin olive oil and 1 tbs butter. Add the finely chopped shallot and cook 2–3 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add halved cherry tomatoes and cook 2–3 minutes until they begin to soften and release juices. Sprinkle in 1/4 tsp red pepper flakes and lemon zest; stir.

Pour in 120 ml white wine to deglaze the pan, scraping up browned bits. Increase heat briefly to bring to a simmer and reduce by about half (2–3 minutes).

Add 100 ml fish or light chicken stock, bring to a gentle simmer and let the sauce reduce slightly for 2–3 minutes so it thickens lightly. Taste and season with salt and black pepper as needed.

Return the seared scallops, shrimp and calamari to the skillet, nestling them into the sauce. Simmer together 1–2 minutes just to finish cooking and to allow flavors to meld. Do not overcook — seafood should be just opaque and tender.

Remove the pan from heat and stir in the chiffonaded basil leaves (about 1 cup) so the residual heat wilts them and releases aroma. Add the reserved whole basil leaves for garnish if using.

If the sauce needs a glossy finish, stir in the remaining 1/2 tbs butter off heat to mount the sauce (optional).

Divide cooked linguine or place slices of crusty bread on plates. Spoon the seafood and basil-tomato sauce over the pasta or alongside the bread, making sure to include pan juices.

Garnish with whole basil leaves and sprinkle with grated Parmesan if desired. Serve immediately.