Seafood Recipe

Combine marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, smoked paprika, salt, black pepper and red pepper flakes (if using).

Place shrimp, scallops and fish pieces in a shallow dish. Pour half the marinade over the seafood and toss gently to coat. Marinate on the counter for 10–15 minutes (or up to 30 minutes in fridge). Reserve the remaining marinade for later.

Heat a large skillet over medium heat. Add 1 tbs olive oil. Add the sliced shallot and cook, stirring, until softened, about 2–3 minutes.

Add the halved cherry tomatoes and cook until they begin to blister and release juices, about 3–4 minutes.

Pour in 1 cup dry white wine (or seafood stock) and bring to a gentle simmer, scraping up any browned bits. Let simmer 2–3 minutes to reduce slightly.

Stir in the reserved marinade and 1 tbs butter. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Push the tomato/shallot mixture to one side of the pan and add the remaining 1 tbs olive oil. Pat seafood dry if needed. Add fish pieces first in a single layer and sear 1–2 minutes per side until lightly golden (fish will still be slightly undercooked).

Add scallops to the pan and sear 1–2 minutes per side until opaque and lightly browned.

Finally add the shrimp and cook 1–2 minutes per side until pink and just cooked through. Total seafood cooking time will vary but should be quick — about 4–6 minutes after the fish is started.

As seafood finishes, spoon sauce over the pieces to coat and finish cooking. Add the remaining 1 tbs butter and lemon zest; swirl to melt and incorporate.

Fold in the baby spinach and chopped basil or parsley; cook 30–60 seconds until wilted and glossy.

Taste and adjust seasoning. Transfer seafood and sauce to a warm serving platter or divide among plates. Serve immediately with crusty bread or over pasta/rice and lemon wedges on the side.