In a shallow bowl or rimmed tray combine 4 tbsp olive oil, 3 tbsp lemon juice, 2 tbsp orange juice, minced garlic, parsley, dill, 2 tbsp dry white wine (if using), 1 tsp black pepper, 1.75 tsp sea salt and 1 tsp lemon zest. Whisk to emulsify. Add scallops, shrimp and fish pieces and turn to coat. Cover and refrigerate for 15–20 minutes (no longer than 30 minutes) to let flavors penetrate while the potatoes roast.

Pat dry before cooking

Remove seafood from marinade and gently pat each piece dry with paper towels, reserving the marinade for finishing. Dry surfaces ensure a good sear on scallops and shrimp.

Sear scallops & shrimp

Heat a large heavy skillet over medium-high heat until hot. Add 1 tbsp neutral oil (not listed separately) or use 1 tbsp of the reserved olive oil. When shimmering, place scallops flat side down spaced apart and sear 1.5–2 minutes without moving until a golden crust forms. Flip and sear the other side 30–45 seconds; transfer to a plate. Add shrimp to the same skillet and sear 1–1.5 minutes per side until opaque and slightly charred. Remove and keep warm with scallops. Quickly add the fish pieces to the hot pan and sear 1–2 minutes per side until just cooked through; remove and keep warm with other seafood.

Crisp Components

Prepare potatoes

Preheat oven to 220°C (425°F). Halve or quarter fingerling potatoes so pieces are uniform. Toss potatoes with 2 tbsp olive oil, smoked paprika and 0.75 tsp kosher salt. Spread in a single layer on a rimmed baking sheet.

Roast potatoes

Roast for 25–30 minutes, turning once, until edges are golden and centers are tender when pierced. While potatoes roast, arrange arugula, radish and cucumber on a serving platter and set aside.

Finish salad bed

When potatoes are done, transfer hot potatoes onto the arugula bed and toss gently to wilt greens slightly and distribute warm potatoes.

Sauce & Finishing

Make pan sauce

Return the skillet used for seafood to medium heat. Add 2 tbsp unsalted butter and melt. Pour in 60 ml white wine to deglaze, scraping browned bits from the pan. Allow wine to reduce by half (about 1–2 minutes). Add reserved marinade and bring to a gentle simmer for 1 minute to cook garlic and combine flavors. Stir in 60 ml light cream and 1 tbsp capers; simmer until slightly thickened, about 1–2 minutes. Taste and adjust seasoning with a pinch more salt or lemon juice if needed.

Finish with butter & herbs

Off heat, swirl in 1 tsp finishing olive oil and 1 tbsp chopped chives into the sauce. Return scallops, shrimp and fish to the pan for 20–30 seconds just to warm and coat with sauce (do not overcook).

Plate

Arrange the seafood over the warm potato and arugula bed. Spoon extra sauce over the seafood and potatoes. Sprinkle microgreens over the top if using and add a few lemon wedges on the side for squeezing. Serve immediately.