Aug 31 2026
Restaurants›Pizza Delight›Seafood Recipe

Seafood Recipe

Inspired by Pizza Delight
Time35m
Serves3

Shrimp, scallops, and minced Atlantic lobster with our made-in-house creamy mushroom and clam sauce.

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Ingredients

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Seafood

Creamy Mushroom & Clam Sauce

To Finish / Optional

Method

Seafood

  1. 1

    Prep seafood

    Pat shrimp and scallops dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss lobster meat with a pinch of salt and set aside.

  2. 2

    Light dusting

    Place 2 tablespoons of flour on a plate and lightly dredge scallops and shrimp, shaking off excess. This helps develop a light sear and slightly thicken the sauce when finished.

  3. 3

    Sear seafood

    Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 3 tablespoons unsalted butter. When butter foams, add scallops spaced apart and sear undisturbed 1.5–2 minutes per side until golden brown and just opaque in center. Transfer scallops to a plate and tent loosely with foil. In the same pan, add shrimp and sear 1–1.5 minutes per side until opaque and curled. Transfer shrimp to the plate. Wipe pan with paper towel leaving flavored fond.

Creamy Mushroom & Clam Sauce

  1. 4

    Sweat aromatics

    Reduce heat to medium. Add 2 tablespoons butter and 1 tablespoon olive oil to the skillet. When butter melts, add 1 cup diced yellow onion and cook, stirring, 4–5 minutes until translucent but not browned. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

  2. 5

    Cook mushrooms

    Add the sliced cremini and button mushrooms (8 oz + 4 oz) to the pan. Increase heat to medium-high and cook 6–8 minutes, stirring occasionally, until mushrooms release their liquid and begin to turn golden. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper while cooking.

  3. 6

    Deglaze

    Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by about half, 3–4 minutes.

  4. 7

    Add clams and stock

    Stir in 1 cup clams with their juice and 1 cup low-sodium chicken or seafood stock. Bring to a gentle simmer and reduce by about one-third, 3–4 minutes.

  5. 8

    Finish cream sauce

    Lower heat to medium-low. Stir in 1 cup heavy cream, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon fresh thyme leaves, and 1 teaspoon salt. Simmer gently 4–6 minutes until slightly thickened to coat the back of a spoon. Taste and adjust seasoning with more salt or pepper if needed.

  6. 9

    Incorporate lobster

    Fold in the minced Atlantic lobster meat and warm through 1–2 minutes — do not boil once lobster is added to avoid toughness. Stir in 2 tablespoons chopped fresh parsley.

  7. 10

    Return seafood to pan

    Nestle the seared scallops and shrimp into the sauce just to reheat, spooning sauce over each piece, 1–2 minutes. If sauce becomes too thick, loosen with up to 2 tablespoons reserved stock or water.

  8. 11

    Final touches

    Taste and finish with 1 tablespoon grated Parmesan (optional), 1 tablespoon chopped chives or extra parsley, and a pinch (1/4 tsp) red pepper flakes if using. Squeeze a lemon wedge over the dish and serve immediately.

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