Seafood Recipe

Prepare seafood

Rinse all seafood under cold water. Pat shrimp, scallops, and calamari dry with paper towels. If using mussels/clams in shell, scrub and debeard them; discard any with cracked shells or that don't close when tapped. Place all prepped seafood in a large bowl.

In a smaller bowl combine olive oil, minced garlic, lemon juice, white wine, smoked paprika, red pepper flakes, salt and black pepper. Whisk to combine.

Pour half the marinade over the seafood and toss gently to coat. Reserve the other half for cooking. Let the seafood sit for 10–15 minutes at room temperature (no more than 30 minutes) to absorb flavors.

Heat a large heavy skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the chopped shallot and sauté 1–2 minutes until fragrant and translucent (not browned). Add the reserved marinade to the pan and let it reduce slightly for 1 minute.

Add the seafood to the pan in a single layer, starting with scallops and mussels/clams (if using) as they take slightly longer. Sear scallops 1.5–2 minutes per side until golden. Add calamari and shrimp; sauté another 2–3 minutes, stirring or tossing gently until shrimp are opaque and curled and calamari is just cooked through. If mussels/clams are used in shell, cover pan with a lid after adding wine mixture and cook 3–4 minutes until shells open (discard any that do not open).

Sprinkle fresh thyme and chopped parsley over the seafood as it finishes cooking and toss to combine.

Reduce heat to low and stir in butter until melted and glossy, coating the seafood. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Transfer the seafood to a warmed serving platter or plates. Garnish with extra parsley and lemon wedges. Serve immediately with crusty bread to soak up the sauce or over cooked rice/pasta.