1/2 Meat & 1/2 Seafood Combo Recipe

Pick proteins

Select one meat and one seafood from the list. Use a total of 16 oz combined (for example: 8 oz chicken + 8 oz shrimp). Pat proteins dry with paper towels and trim as needed so pieces are uniform in size for even cooking.

Light scoring (for firm seafood)

If using scallops or salmon, lightly score thicker pieces to help them cook through evenly. For calamari, cut into uniform rings. For ground lamb meatballs, form into 1-inch diameter balls and press slightly flat so they cook evenly.

Make marinade

In a medium bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp salt, 1 tsp black pepper and 1 tsp red pepper flakes (optional). Whisk to combine.

Marinate proteins

Place both selected proteins in a shallow dish or resealable bag. Pour half the marinade over the meat and half over the seafood so each gets some flavor but avoid over-marinating delicate seafood. For robust meats (beef, pork, chicken), marinate 20–30 minutes at room temperature or up to 2 hours refrigerated. For seafood (shrimp, scallops, salmon, calamari), marinate 10–20 minutes refrigerated only to avoid break down.

Bring to room temp

About 15 minutes before cooking, remove proteins from refrigerator to take the chill off. Reserve any leftover marinade (do not reuse raw marinade on cooked proteins unless you simmer it first).

Heat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1–2 tbs vegetable oil and swirl to coat.

Cook meat (first)

If proteins have significantly different cook times, start with the longer-cooking meat (chicken, pork, beef). Add the meat in a single layer without crowding. Cook meat pieces 3–5 minutes per side depending on thickness, stirring or turning to brown all sides, until external color is deeply browned and internal temperature reaches safe level (chicken 165°F / 74°C, pork 145°F / 63°C with 3-minute rest, beef as desired). Remove meat to a warm plate and tent with foil.

Cook seafood (second)

Wipe out the pan if burnt bits remain and add 1 tbs vegetable oil. Return to high heat. Add seafood in a single layer (do not crowd). Cook shrimp 1–2 minutes per side until opaque and pink, scallops 1–2 minutes per side until golden crust forms and just opaque through center, salmon cubes 2–3 minutes per side until opaque and flake easily, calamari 1–2 minutes total until just cooked (avoid overcooking).

Combine briefly

Return the cooked meat to the pan with the seafood for 30–60 seconds to warm through and marry flavors. Add reserved marinade only if you first bring it to a boil in a small saucepan for 2–3 minutes to kill bacteria, then reduce slightly and spoon over proteins.

Finish with butter and citrus

With heat off or on low, add 1 tbs butter to the pan and swirl until melted to create a glossy finish. Stir in 1 tsp fresh lemon juice, 1 tbsp chopped parsley or cilantro and 1 tbsp sliced green onions. Taste and adjust seasoning with salt, pepper or a squeeze of lemon.

Serve

Transfer the half-meat, half-seafood combo to a serving plate. Serve over steamed rice or mixed greens, garnish with lemon wedges and extra green onions. Offer extra sauce on the side if desired.

If serving with rice, keep rice warm in a covered pot. For mixed greens, dress lightly with vinaigrette and plate alongside proteins. Provide lemon wedges for squeezing at the table.