Seafood Recipe

Make the marinade

In a medium bowl whisk together 0.25 cups extra-virgin olive oil, 2 tbsp fresh lemon juice, minced garlic, chopped parsley, chopped dill, 1 tsp smoked paprika, 0.5 tsp red pepper flakes, 1 tsp Kosher salt and 0.5 tsp black pepper until combined.

Marinate seafood

Place shrimp, scallops, and white fish pieces in a shallow dish. Pour half of the marinade over the seafood (reserve the other half for finishing). Toss gently to coat, cover, and refrigerate for 15–20 minutes while you prepare other ingredients. Do not marinate mussels (they will open during cooking).

Prepare vegetables

While seafood marinates, halve the cherry tomatoes, thinly slice the fennel and shallot, and zest the lemon. Tear basil leaves and set aside.

Sauté aromatics

Heat a large wide skillet or sauté pan over medium heat and add the remaining 1 tbsp of olive oil from the reserved marinade (if needed). Add sliced shallot and fennel and cook, stirring, until softened and translucent, about 4–5 minutes.

Deglaze and build sauce

Add halved cherry tomatoes to the pan and cook 2 minutes until they begin to soften. Pour in 0.5 cups dry white wine (or seafood stock) and bring to a simmer, scraping up any bits from the bottom of the pan. Let the liquid reduce by about one-third, 3–4 minutes.

Cook mussels

Increase heat to medium-high, add cleaned mussels to the skillet, cover, and steam 4–5 minutes, shaking the pan once, until mussels open. Discard any mussels that remain closed. Transfer opened mussels to a bowl and keep the cooking liquid in the pan.

Sear scallops and shrimp

Pat scallops and shrimp lightly with paper towel to remove excess marinade. Add 1 tbsp olive oil to the pan if it looks dry, then add scallops (flat side down) and sear 1.5–2 minutes without moving until golden. Flip scallops and add shrimp and the marinated white fish pieces; cook shrimp 1–2 minutes per side and fish 2–3 minutes total, turning gently so pieces cook through but remain firm. Timing may vary; seafood is done when opaque and registers 125–135°F for scallops/fish and shrimp are pink and curled. Return the mussels to the pan and toss gently to combine.

Finish sauce

Pour the reserved half of the marinade into the pan along with lemon zest and torn basil. Stir gently to coat the seafood and warm through about 1 minute. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Toast bread slices: heat a grill pan or skillet over medium-high, spread butter on each bread slice if using, and toast 1–2 minutes per side until golden. Alternatively, broil briefly.

Plate and garnish: Spoon the seafood and sauce into shallow bowls or a large serving platter. Garnish with extra chopped parsley or basil and serve with toasted bread alongside to soak up the sauce.