Spicy Garlic Butter Seafood Medley

• 1 lb large shrimp, peeled and deveined
• 12 oz sea scallops, patted dry
• 1 lb mussels, cleaned and debearded
• 4 tbsp unsalted butter
• 5 garlic cloves, minced
• 1 tsp red chili flakes (adjust to taste)
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1/2 cup dry white wine or seafood stock
• Crusty bread or cooked rice for serving (optional)

Instructions

1. 1. Prepare the seafood: Rinse shrimp, scallops, and mussels thoroughly. Discard any mussels that are open and do not close when tapped.
2. 2. In a large skillet, heat olive oil over medium-high heat. Add shrimp and scallops, season with salt and pepper, and sear for 2-3 minutes per side until opaque and golden brown. Remove from skillet and set aside.
3. 3. In the same skillet, add butter and melt over medium heat. Add minced garlic and red chili flakes, sauté for about 1-2 minutes until fragrant but not browned.
4. 4. Pour in white wine (or seafood stock), scraping up any browned bits from the pan. Allow to simmer for 2 minutes to reduce slightly.
5. 5. Add mussels to the skillet, cover with a lid, and cook for 5-6 minutes or until mussels open. Discard any mussels that remain closed.
6. 6. Return shrimp and scallops to the skillet. Add lemon zest, lemon juice, and fresh parsley. Toss gently to combine and heat through for 1-2 minutes. Taste and adjust seasoning with salt and pepper.
7. 7. Remove from heat and serve immediately over steamed rice or with slices of crusty bread to soak up the flavorful sauce.

Chef tips

• Make sure your seafood is fresh and properly cleaned, especially mussels, to avoid grit or spoilage.
• If you prefer less spice, reduce red chili flakes or omit entirely.
• For a dairy-free option, substitute butter with extra olive oil or a vegan butter alternative.
• White wine enhances flavor but can be swapped with seafood stock or water if preferred.