Seafood Delight Recipe

Marinate seafood

In a bowl combine olive oil (3 tbs), lemon juice (2 tbs), minced garlic (3 cloves), chopped parsley (2 tbs), sea salt (1 tsp), black pepper (1 tsp) and red pepper flakes (1/4 tsp). Add shrimp, scallops and mussels and toss to coat. Cover and refrigerate while you prepare the base (15–20 minutes).

Pat dry

Just before cooking, remove seafood from marinade. Pat shrimp and scallops dry with paper towels (reserve marinade). Discard any mussels that remain open after a gentle tap.

Sweat aromatics

Heat a large wide skillet or sauté pan over medium heat. Add unsalted butter (2 tbs) and extra virgin olive oil (1 tbs). When butter has melted and is shimmering, add finely chopped shallot (1 large) and sliced fennel (1 cup). Cook, stirring, until softened and translucent, about 4–5 minutes.

Add tomatoes and spinach

Add halved cherry tomatoes (1.5 cups) and cook 2–3 minutes until they begin to soften. Add baby spinach (3 cups) in batches, stirring until wilted.

Deglaze and make broth

Pour dry white wine (60 ml) into the pan to deglaze, scraping any browned bits from the bottom. Let the wine reduce for about 1–2 minutes. Add fish or vegetable stock (250 ml) and the reserved marinade. Bring to a gentle simmer and cook for 3–4 minutes to marry flavors.

Cook mussels

Push vegetables to the edges of the pan to make space in the center. Add mussels (12 pieces) and cover the pan with a tight-fitting lid. Steam for 3–5 minutes until mussels open. Remove opened mussels to a bowl; discard any that remain closed after cooking.

Pan-sear shrimp and scallops

Using a second skillet, heat a tablespoon of olive oil over medium-high heat. Add shrimp (12 pieces) in a single layer and sear 1–2 minutes per side until opaque and just cooked; transfer to a plate. In the same skillet, sear scallops (8 pieces) 1.5–2 minutes per side without moving until a golden crust forms; do not overcrowd — cook in batches if needed.

Combine seafood

Return seared shrimp and scallops to the vegetable pan along with the steamed mussels and any juices. Stir gently to combine and warm through for 1–2 minutes. Taste and adjust seasoning with flaky sea salt (1/2 tsp) and additional black pepper if needed.

Remove pan from heat. Stir in fresh dill or extra parsley (1 tbs). Squeeze lemon wedges (to taste) over the seafood and give one gentle toss.

Serve immediately in shallow bowls with crusty bread (1 loaf) to soak up the broth. Offer extra lemon wedges at the table.