Seafood Scampi Recipe

Clean and season seafood

Rinse clams and mussels under cold water, discard any with cracked shells or that do not close when tapped. Pat scallops and shrimp dry with paper towels. Lightly season scallops and shrimp with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; set aside in a single layer for 5–10 minutes.

Pre-cook shellfish if needed

If your clams and mussels are very sandy, soak them in cold salted water for 20 minutes before rinsing again. Drain well before cooking.

Sear scallops and shrimp

Heat a large wide skillet (preferably stainless steel) over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil until shimmering. Sear scallops 1–2 minutes per side until golden brown and just opaque in the center; transfer to a plate and tent lightly. In the same pan, add the optional 30 ml white wine to deglaze, scrape any browned bits, then add a little more butter if needed and cook shrimp 1–2 minutes per side until pink and opaque. Transfer shrimp to the plate with scallops. Set the pan aside; keep fond in pan for the sauce.

Steam clams and mussels

In a separate medium saucepan or the same large skillet wiped clean, add 200 ml white wine and 120 ml broth and bring to a simmer. Add clams and mussels, cover, and steam for 5–7 minutes, shaking the pan occasionally, until shells open. Discard any that remain closed. Remove cooked shellfish with a slotted spoon and reserve cooking liquid (strain through a fine mesh into a bowl to remove grit).

Build the sauce

Return the skillet used for scallops/shrimp to medium heat (or use a clean large skillet). Add 2 tablespoons butter. When melted, add the finely minced shallot and sauté 2–3 minutes until translucent but not browned. Add the minced garlic and 1/4 tsp red pepper flakes and cook 30–45 seconds until fragrant.

Deglaze and reduce

Pour in the reserved strained shellfish cooking liquid (about 120 ml if available) and the 200 ml white wine. Scrape up any browned bits from the pan. Bring to a simmer and reduce by about one-third, 3–5 minutes.

Finish the creamy sauce

Lower heat to medium-low and stir in 120 ml heavy cream. Simmer gently for 2–3 minutes until slightly thickened. Add 1.5 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Stir in the remaining 1 tablespoon butter to enrich the sauce. Taste and adjust seasoning with salt and pepper as needed.

Return seafood to pan

Add the seared scallops, shrimp, and the steamed clams and mussels (in their shells) to the sauce. Gently toss or spoon the sauce over the seafood to coat and warm everything together for 1–2 minutes. Sprinkle 3 tablespoons chopped parsley and adjust seasoning with additional lemon juice or salt if desired.

Serve

Spoon the seafood and creamy garlic white wine sauce into a wide shallow bowl or serving dish. Garnish with extra parsley and a grind of black pepper. Serve immediately with warmed, lightly toasted pita bread for dipping and sopping up the sauce.