Seafood Combination Recipe

Clean and dry seafood

Rinse shrimp, scallops, calamari rings, and mussels under cold water. Remove any shells or grit. Pat all seafood thoroughly dry with paper towels—this helps them sear rather than steam.

If mussels are closed, discard any that do not close when tapped. Trim any remaining beards. Slice larger scallops in half horizontally if they are over 30 g each so cooking is even.

Make marinade

In a large bowl combine 3 tbs olive oil, minced garlic, 2 tbs lemon juice, 60 ml dry white wine, 3 tbs chopped parsley, 1 tsp paprika, 1/4 tsp red pepper flakes, 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk until blended.

Add the prepared seafood to the bowl and toss gently to coat. Marinate for 10–15 minutes at room temperature (no longer than 30 minutes) to avoid over-tenderizing delicate seafood.

Heat pan

Heat a large heavy skillet or sauté pan over medium-high heat until hot. Add 1 tbs olive oil and allow it to shimmer.

Sear shrimp and scallops

Add shrimp in a single layer and sear 1–1.5 minutes per side until just opaque and lightly browned. Remove shrimp to a plate. Add scallops to the same pan and sear 1.5–2 minutes per side until golden crust forms. Remove scallops to the plate with the shrimp.

Cook calamari and mussels

Add another 1 tbs olive oil if needed. Add calamari rings and sauté 1–2 minutes until they turn opaque and curl; do not overcook. Remove calamari to the plate. Add mussels to the pan along with remaining marinade and 60 ml (if desired) additional white wine or 30 ml water. Cover and cook 3–4 minutes until mussels open (discard any that remain closed).

Return shrimp, scallops and calamari to the pan with the mussels. Reduce heat to medium-low. Add butter (30 g) and stir gently to melt into the pan juices, coating all seafood. Heat through 1–2 minutes — do not overcook. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if needed.

Transfer the seafood combination to a warmed serving platter or individual plates. Spoon pan juices over the seafood.

Garnish with 1 tbs chopped parsley and serve with lemon wedges and crusty bread or steamed rice to soak up the sauce.

Estimated resting/serve tip: Serve immediately while hot. Leftovers can be refrigerated up to 24 hours but are best fresh.