Combo A Recipe

Thaw and pat dry

If seafood is frozen, thaw overnight in the refrigerator or under cold running water in sealed bags. Pat snow crab, shrimp, and scallops dry with paper towels to remove excess moisture—this helps achieve better sear and sauce adhesion.

Check and trim

Inspect shrimp for any remaining vein; remove if necessary. Remove any tough side muscle from scallops. If snow crab legs are large, optionally cut into 3–4-inch segments for easier serving.

Heat pan and brown shrimp/scallops

In a large heavy skillet or sauté pan over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter foams and oil shimmers, add scallops spaced in a single layer. Sear 1.5–2 minutes per side until golden brown; remove scallops to a plate. Add another 1 tablespoon olive oil if needed, then add shrimp in a single layer. Sear shrimp 1.5–2 minutes per side until just opaque and pink; remove shrimp to the same plate. Do not overcook—they will finish cooking in the sauce.

Build the sauce

Reduce heat to medium. Add remaining 4 tablespoons butter to the pan and melt. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in lemon zest and the juice of the lemon. Sprinkle in Old Bay, smoked paprika, red pepper flakes, kosher salt, and black pepper; cook 15 seconds to bloom the spices.

Deglaze and finish

Pour in the white wine (or seafood broth) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes. Return the scallops and shrimp to the pan along with the snow crab pieces. Gently toss or spoon sauce over the seafood. Cover and simmer 2–3 minutes until crab is heated through and shrimp/scallops are fully cooked but still tender. Taste and adjust seasoning with additional salt or pepper if needed.

Finish with herbs

Remove from heat and stir in chopped fresh parsley. If desired, squeeze an extra bit of lemon juice over the seafood for bright acidity.

Transfer the seafood and sauce to a large serving platter or individual plates. Garnish with lemon wedges and extra parsley. Serve immediately with crusty bread to soak up the sauce or with steamed rice.

Estimated plating: divide among 2–3 people depending on appetite (see servings).