If you’re craving something fresh, light, and loaded with flavor, this mixed seafood recipe hits the mark. It’s quick enough for a weeknight and impressive enough for guests. You get tender shrimp, sweet scallops, and flaky fish all coated in a bright, garlicky sauce.
Everything cooks in one pan, and you can serve it over pasta, rice, or crusty bread. It’s flexible, approachable, and tastes like a cozy seaside dinner without the fuss.
What Makes This Recipe So Good
- Balanced flavors: A simple mix of garlic, lemon, olive oil, and a touch of butter keeps the seafood front and center.
- Fast cooking time: Most of the seafood cooks in minutes, so dinner is on the table quickly.
- Endlessly versatile: Swap in your favorite seafood, add veggies, or change the herbs. It’s hard to mess up.
- One-pan convenience: Less cleanup and more flavor as everything cooks together.
- Restaurant-quality results: Perfect sear on scallops, juicy shrimp, and tender fish with simple techniques anyone can master.
Ingredients
- 12 ounces shrimp, peeled and deveined (medium or large)
- 8 ounces sea scallops, side muscle removed
- 8 ounces firm white fish (cod, halibut, or hake), cut into 1.5-inch pieces
- 8 ounces calamari rings (optional but great for texture)
- 2 tablespoons olive oil, plus more as needed
- 2 tablespoons unsalted butter
- 4 garlic cloves, finely minced
- 1 small shallot, finely chopped
- 1/2 cup dry white wine (or low-sodium seafood/vegetable broth)
- 1 lemon (zest and juice)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon smoked or sweet paprika
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper
- Optional: 1 cup cherry tomatoes, halved
- Optional: 1 tablespoon capers, drained
- Optional to serve: Cooked pasta, warm rice, or crusty bread
Step-by-Step Instructions
- Prep the seafood: Pat shrimp, scallops, and fish very dry with paper towels.This helps browning and prevents steaming. Season all lightly with salt, pepper, and paprika.
- Heat the pan: Use a large, heavy skillet (stainless or cast iron). Add 1 tablespoon olive oil over medium-high heat until shimmering.
- Sear the scallops first: Place scallops in the pan without crowding.Cook 1.5–2 minutes per side until golden with a light crust. Remove to a plate.
- Cook the shrimp: Add another drizzle of oil if needed. Cook shrimp 1–2 minutes per side until just pink and curled.Transfer to the plate with scallops.
- Quick sauté the calamari: If using, cook rings for 45–60 seconds total. Overcooking makes them tough. Transfer to the plate.
- Gently cook the fish: Add a little more oil.Pan-sear fish pieces 2–3 minutes, turning once, until just opaque. Remove to the same plate.
- Build the sauce: Lower heat to medium. Add butter and remaining olive oil.Stir in shallot and cook 1–2 minutes until soft. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Deglaze: Pour in white wine (or broth), scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.Add cherry tomatoes and capers if using. Season with a pinch of salt and pepper.
- Finish with lemon: Stir in lemon zest and half the lemon juice. Taste and adjust.The sauce should be bright, savory, and lightly spicy.
- Return seafood to the pan: Gently fold in the scallops, shrimp, calamari, and fish. Warm through for 30–60 seconds. Don’t overcook.
- Herbs and serve: Take off heat.Add parsley and the remaining lemon juice if you like it zesty. Serve over pasta, spooned on rice, or with bread to soak up the sauce.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 2 days. Seafood is best eaten sooner rather than later.
- Reheat gently: Warm on low heat in a covered skillet with a splash of broth or water until just heated through.Avoid boiling, which toughens seafood.
- Freezing: Not ideal for mixed seafood once cooked, as textures can turn rubbery. If you must freeze, use within 1 month and thaw overnight in the fridge.
Why This is Good for You
- Lean protein: Shrimp, scallops, and white fish provide high-quality protein with less saturated fat.
- Omega-3s: Fish offers heart-friendly fats that support brain and cardiovascular health.
- Nutrient-dense: You get selenium, iodine, B vitamins, and minerals that support energy and thyroid function.
- Lighter sauce: The lemon-garlic base keeps calories reasonable while delivering bold flavor.
Common Mistakes to Avoid
- Not drying the seafood: Moisture prevents browning and leads to a watery sauce.
- Overcrowding the pan: Cook in batches so each piece sears properly.
- Overcooking: Seafood cooks fast. Pull it as soon as it turns opaque or just firm.
- Skipping the deglaze: Those browned bits add deep flavor.Don’t waste them.
- Too much lemon too early: Add lemon near the end so it stays bright and doesn’t turn bitter.
Variations You Can Try
- Tomato-basil: Add crushed tomatoes and fresh basil for a light, summery sauce. Great over linguine.
- Creamy garlic: Stir in 1/3 cup cream after deglazing for a silky, richer finish.
- Spicy Cajun: Swap paprika for Cajun seasoning and add extra red pepper flakes. Serve with rice.
- Mediterranean: Add olives, capers, and artichoke hearts.Finish with oregano and a drizzle of good olive oil.
- Veggie boost: Sauté zucchini, spinach, or fennel with the shallot for added texture and fiber.
- Coconut-lime: Replace wine with coconut milk and finish with lime zest and cilantro.
FAQ
Can I use frozen seafood?
Yes. Thaw completely in the fridge and pat very dry before cooking. Excess water will prevent searing and dilute the sauce.
What’s the best fish for this recipe?
Firm white fish like cod, halibut, haddock, hake, or snapper hold their shape and taste clean.
Avoid very delicate fish that may flake apart too easily.
Do I have to use wine?
No. Low-sodium seafood or vegetable broth works well. You can add a splash of extra lemon for brightness to make up for the missing acidity in wine.
Can I make this dairy-free?
Yes.
Skip the butter and use all olive oil. For richness, finish with a drizzle of high-quality extra-virgin olive oil before serving.
How do I know when scallops and shrimp are done?
Shrimp turn pink and curl into a C shape. Scallops develop a golden crust and feel springy, not mushy.
Both should be opaque but still tender.
What can I serve this with?
Crusty bread, garlic toast, cooked pasta, lemony rice, or a simple green salad all pair beautifully with the sauce.
Can I add mussels or clams?
Absolutely. Steam them in the sauce after deglazing until they open, then add the rest of the seafood back to warm through.
In Conclusion
This mixed seafood recipe keeps things simple and lets great ingredients shine. With a bright lemon-garlic sauce and quick, careful cooking, you get tender, flavorful seafood every time.
It’s flexible enough for whatever you have on hand and easy to dress up for guests. Keep the heat moderate, don’t overcook, and finish with fresh herbs. You’ll have a satisfying, restaurant-worthy meal in under 30 minutes.