Seafood Recipe

Prepare seafood

Pat the shrimp, scallops, and fish pieces dry with paper towels. Drying ensures better sear and prevents steaming.

Season all seafood evenly with 3/4 of the salt, 3/4 of the pepper, and 1/2 the paprika.

Marinate briefly

In a bowl, whisk together olive oil, lemon juice, minced garlic, remaining paprika, remaining salt and pepper, and red pepper flakes (if using). Add seafood and toss gently to coat. Let sit 10 minutes at room temperature (do not exceed 30 minutes or delicate seafood will over-marinate).

Cook aromatics

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once butter foams, add chopped shallot and sauté 1–2 minutes until translucent but not browned. Add cherry tomatoes and cook 2–3 minutes until they begin to soften and release juices. Stir in baby spinach and cook until wilted, about 1 minute. Transfer vegetables to a bowl and keep warm.

Sear scallops and fish

Wipe the skillet clean and return to medium-high heat. Add remaining 1 tablespoon olive oil. When hot (it should shimmer but not smoke), place scallops flat-side down and sear without moving for 1.5–2 minutes until a golden crust forms. Flip and sear 30–45 seconds until cooked through; remove to a plate. Add fish pieces to the same pan, giving them room. Sear 2–3 minutes per side until opaque and just flaking. Remove fish to the plate with scallops.

Cook shrimp

If needed, add the remaining 1 tablespoon butter to the pan. Add the marinated shrimp in a single layer and sear 1–1.5 minutes per side until pink and just cooked through. Do not overcook. Remove shrimp with tongs to the plate with other seafood.

Deglaze and make sauce

Reduce heat to medium. Add shallot/tomato/spinach mixture back to the skillet. Pour in the white wine (or broth) to deglaze, scraping up browned bits with a wooden spoon. Let simmer 1–2 minutes to reduce slightly. Stir in heavy cream (if using) and the remaining 1 tablespoon butter. Add lemon zest and taste; adjust seasoning with remaining salt and pepper as needed.

Return all seafood to the pan and gently toss in the sauce for 1 minute to warm through, spooning sauce over pieces. Sprinkle chopped parsley over top.

Divide cooked rice, pasta, or bread among 4 plates. Spoon the seafood and sauce over the base. Garnish with additional parsley and a lemon wedge if desired. Serve immediately.