Broiled Seafood Combination Recipe

Thaw and pat dry

If seafood is frozen, thaw completely in the refrigerator or under cold running water. Pat shrimp, scallops, fish pieces and calamari dry with paper towels—dry surface ensures good browning and prevents steaming.

Trim scallops of side muscle if present. Cut large fish fillets into uniform pieces (about 1 1/2" to 2" thick) so all seafood cooks at the same rate.

Combine marinade

In a medium bowl whisk together olive oil, melted butter, lemon juice, minced garlic, white wine (if using), lemon zest, chopped parsley, thyme, paprika, red pepper flakes, kosher salt and black pepper until combined.

Reserve about 2 tablespoons of the marinade for basting/finishing. Place the seafood in a shallow dish or large zip-top bag and pour the remaining marinade over it, toss gently to coat. Marinate in the refrigerator 15–20 minutes (no longer than 30 minutes for delicate seafood to avoid 'cooking' in the acid).

Position oven rack 4–6 inches from the broiler element and preheat broiler to high. Line a rimmed broiler pan or baking sheet with foil for easy cleanup and coat lightly with oil or nonstick spray. If using a broiler pan, place the top grid on the pan.

Arrange the marinated seafood on the prepared pan in a single layer with space between pieces so heat circulates — place thicker pieces (fish) toward the center where heat is strongest and smaller items (shrimp, scallops) around them for even cooking.

Broiling strategy

Broil in batches if necessary so pieces aren't crowded. Broiling times vary by size: shrimp and calamari will take about 2–3 minutes per side, scallops 2–4 minutes per side, and 1"–1 1/2" thick fish pieces 4–6 minutes total (no need to flip very thin pieces).

Place the pan under the broiler and watch closely. After the first side has good color (golden edges, light char), flip shrimp and scallops and brush with reserved marinade or melted butter. Fish may be left to cook without flipping if thick; otherwise flip once halfway through. Total broiling time will typically be 6–8 minutes depending on seafood size and broiler intensity.

Check for doneness: Shrimp should be opaque and slightly firm, scallops opaque with light browning and spring back when pressed, fish should flake easily with a fork and be opaque throughout. Avoid overcooking — remove as each component reaches its ideal doneness.

Transfer seafood to a warmed serving platter. Spoon any pan juices over the seafood, drizzle with the reserved marinade or extra melted butter, sprinkle with chopped parsley and season with additional salt and pepper to taste.

Serve immediately with lemon wedges alongside. Suggested accompaniments: steamed rice, roasted potatoes, crusty bread or a simple green salad.