Seafood Combo Recipe

Name: Leonard's Food Quarters Seafood Combo Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 count shrimp; 200 g bay scallops; 200 g calamari rings; 12 count mussels (cleaned, debearded); 3 tbsp extra-virgin olive oil; 2 tbsp lemon juice; 3 cloves garlic (minced); 1 tsp paprika; 0.25 tsp crushed red pepper flakes; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 120 ml dry white wine; 2 tbsp unsalted butter; 2 tbsp fresh parsley (chopped); 4 count lemon wedges; 4 servings crusty bread or cooked rice/pasta

Inspired by Leonard's Food Quarters

Time35m

Serves4

Make Seafood Combo Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

12 count shrimp

7.05 oz (200 g) bay scallops

7.05 oz (200 g) calamari rings

12 count mussels (cleaned, debearded)

Marinade & Seasoning

3 tbsp extra-virgin olive oil

2 tbsp ReaLemon lemon juice

3 cloves Garlic (minced)

1 tsp Watkins paprika

1/4 tsp Crushed red pepper flakes

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

Cooking Liquids & Finish

1/2 cup (120 ml) dry white wine

2 tbsp Unsalted butter

2 tbsp Fresh parsley (chopped)

4 count lemon wedges

Optional Accompaniments

4 servings crusty bread or cooked rice/pasta

Method

Prep Seafood

Clean and dry

Rinse shrimp, scallops, calamari and mussels under cold water. Peel and devein shrimp if needed (leave tails on or off per preference). Pat all seafood thoroughly dry with paper towels to ensure good sear.

If mussels are closed, discard any that do not close when tapped. Remove beards and scrub shells. Set seafood aside on a tray in a single layer.

Marinade

In a large bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 1 tsp paprika, 1/4 tsp crushed red pepper, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until emulsified.

Add shrimp, scallops and calamari to the bowl and toss to coat. Marinate for 10–15 minutes at room temperature (do not marinate longer than 30 minutes for delicate seafood). Reserve mussels separately (do not marinate).

Cook Seafood

Sear shrimp, scallops & calamari

Heat a large heavy skillet or sauté pan over medium-high heat. Add 1 tbsp olive oil. When shimmering, add shrimp in a single layer; cook 1–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate. In the same pan add another 1 tbsp oil if needed, add scallops spaced apart and sear 1.5–2 minutes per side until golden brown. Remove scallops. Add calamari rings and quickly sauté 1–2 minutes until just opaque; remove to plate. Work quickly so seafood does not overcook.

Steam mussels and assemble

Wipe the pan lightly and return to medium heat. Add 120 ml dry white wine and 1 tbsp butter; bring to a simmer. Add mussels, cover tightly and steam 4–6 minutes, shaking pan occasionally, until mussels open (discard any unopened).

Once mussels are open, return shrimp, scallops, and calamari to the pan with the mussels. Add remaining 1 tbsp butter and toss gently to coat and heat through for 1 minute. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Finish & Serve

Stir in chopped fresh parsley and a squeeze of lemon juice from the lemon wedges. Toss gently to combine so butter and juices form a light sauce.

Serve immediately in a shallow bowl or on a platter with lemon wedges on the side. Offer crusty bread to soak up juices or serve over rice/pasta if using an accompaniment.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently over low heat with a splash of water or wine to avoid overcooking.