Indulge in the ocean’s finest with this delectable Seafood Medley, a dish that brings the best of the sea to your table. This recipe combines succulent shrimp, tender scallops, and flaky fish fillets, all cooked to perfection in a savoury garlic and herb butter sauce. The fresh flavours of the seafood are beautifully complemented by a hint of lemon and a touch of white wine, making this dish a true feast for the senses. Perfect for a special dinner or a weeknight treat, this Seafood Medley is sure to impress your family and guests alike.
About Seafood Medley
Not only is this dish incredibly tasty, but it’s also surprisingly easy to prepare. With minimal prep and cooking time, you can quickly prepare a restaurant-quality meal. Serve it over a bed of rice or pasta or alongside crusty bread to soak up the delicious sauce. Whether you’re a seafood lover or just looking to try something new, this Seafood Medley is a must-try recipe that will become a staple in your culinary repertoire.
Here is a Seafood Ramen Recipe in 40 Minutes
Seafood Medley Recipe for Dinner
Recipe by Eric4
servings15
minutes15
minutes30
minutesIngredients:
1 lb shrimp, peeled and deveined
1 lb scallops
1 lb white fish fillets (such as cod or halibut), cut into bite-sized pieces
4 cloves garlic, minced
1/4 cup unsalted butter
1/4 cup olive oil
1/2 cup white wine
1 lemon, juiced
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Instructions:
- Prep the seafood: Rinse the shrimp, scallops, and fish fillets under cold water and pat dry with paper towels. Season with salt and pepper.
- Cook the seafood: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and scallops, cooking until they turn opaque and start to brown, about 2-3 minutes per side. Remove from the skillet and set aside.
- Make the sauce: Melt the butter over medium heat in the same skillet. Add the garlic and sauté until fragrant, about 1 minute. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes.
- Combine and finish: Return the shrimp, scallops, and fish to the skillet, tossing to coat in the sauce. Cook for 2-3 minutes until the fish is cooked and the sauce thickens slightly. Sprinkle with fresh parsley before serving.
Ideas for Serving
- Over rice: Serve the Seafood Medley over a bed of fluffy white rice or flavorful pilaf to soak up the delicious sauce.
- With pasta: Toss the seafood and sauce with linguine or fettuccine for a satisfying seafood dish.
- Crusty bread: Pair with crusty French or garlic bread to mop up every last drop of the buttery sauce.
- Vegetable sides: Complement the seafood with steamed asparagus, roasted broccoli, or a fresh garden salad.
Nutritional Information (per serving)
- Calories: 350
- Protein: 40g
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
History
Seafood medleys are a beloved part of coastal cuisine, often inspired by the abundant and diverse seafood in coastal regions. This dish draws from Mediterranean influences, where combining garlic, lemon, and fresh herbs is a classic pairing with seafood. Historically, seafood medleys were a way to use the day’s fresh catch, combining various types of seafood to create a hearty and flavorful meal.
FAQs
Can I use frozen seafood?
Yes, frozen seafood can be used if fresh is not available. Thaw it completely and pat it dry to remove excess moisture before cooking.
What other types of fish can I use?
You can use any firm white fish, such as haddock, tilapia, or snapper. The key is to use a fish that holds up well during cooking and absorbs the flavours of the sauce.
Can I make this dish ahead of time?
While seafood is best enjoyed fresh, you can prepare the sauce and partially cook the seafood ahead of time. Finish cooking the seafood in the sauce before serving to ensure it stays tender and flavorful.
What can I substitute for white wine?
If you prefer not to use wine, you can substitute chicken or vegetable broth. The wine adds depth of flavor, but the dish will still be delicious without it.