Seafood Medley (in Foil) Recipe

Preheat and prepare seafood/veg

Preheat oven to 425°F (220°C). Pat shrimp and scallops dry with paper towels. If using mussels or clams, discard any that are open and do not close when tapped. Slice potatoes thinly (about 1/8-inch). Halve cherry tomatoes, mince garlic and shallot, chop parsley, and slice lemon into thin rounds. Cut white fish into 1 1/2-inch pieces.

Season seafood lightly: in a bowl toss shrimp, scallops and fish pieces with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon old bay seasoning; set aside.

Lay out foil and potatoes

Lay 8 sheets of foil on a work surface (two sheets can be overlapped for extra strength). Brush the center of each sheet with a little olive oil to prevent sticking. Divide the potato slices evenly among the 8 sheets, arranging in a single layer in the center. Sprinkle each portion of potatoes with a pinch of salt and pepper and 1/8 teaspoon smoked paprika.

Add vegetables and aromatics

Top the potatoes on each sheet with equal portions of corn (about 2 tablespoons each), halved cherry tomatoes (about 2 tablespoons each), minced shallot (about 1/2 teaspoon each) and minced garlic (about 1/2 clove each). Sprinkle a few chopped parsley leaves over the veg and place 2 thin lemon rounds over each pile.

Arrange seafood

Divide the seasoned shrimp, scallops and fish evenly between the 8 packets (about 2 shrimp + 1–2 scallops + 2–3 fish pieces per packet). If using mussels/clams, add 1–2 per packet, tucking them into the veg so they steam open.

Add butter, wine and finishing seasoning

Divide the white wine or seafood stock among the packets (about 1 tablespoon + 2 teaspoons / packet). Dot each packet with 1/2 tablespoon of butter and drizzle about 1/4 teaspoon olive oil. Sprinkle each packet with a pinch of old bay, a pinch of smoked paprika, and a few red pepper flakes if using. Add a small extra pinch of salt and pepper to taste.

Seal packets

Fold the long sides of the foil up over the filling, then fold the short ends together tightly to create sealed packets with some headspace for steam. Make sure seams are well sealed to trap steam but not crushed flat; leave a little air inside so juices can circulate.

Bake packets on a rimmed baking sheet in the preheated 425°F (220°C) oven for 12–15 minutes. Check for doneness at 12 minutes: shrimp should be pink and opaque, scallops firm and opaque, fish flaky and cooked through, and mussels/clams (if used) should be open. If any components are not done, reseal and return to oven for 2–4 more minutes. For a slightly browned top, open packets carefully and broil 1–2 minutes—watch closely to avoid overcooking.

Carefully open packets (steam will be hot). Spoon any accumulated pan juices over the seafood. Sprinkle with remaining chopped parsley and serve each packet with a lemon wedge for squeezing. Serve immediately, either in the foil for rustic presentation or transfer to plates.

Optional: accompany with crusty bread to soak up juices or a simple green salad.