Loosely based on classic Southern-style shrimp and grits, this seafood medley in its light, buttery sauce is really easy to prepare.
Made with a combination of mussels, shrimp, squid, and scallops simmered in a tomato-butter sauce and served over creamy polenta, the dish is a soul-satisfying blend of simple ingredients and flavors. A green salad with a simple vinaigrette is all you need to complete the meal.
The key to this dish is to be sure you don’t overcook your seafood. It only takes about five minutes for everything to cook through, so staying attentive is important. Also, be sure the polenta is ready to serve as soon as the seafood is done cooking.
Seafood Medley with Tomato-Butter Sauce
Loosely based on classic Southern-style shrimp and grits, this seafood medley in its light, buttery sauce is really easy to prepare.
Ingredients
- 2 lbs fresh mussels
- 3/4 lb large shrimp
- 3/4 lb squid
- 3/4 lb dry-packed sea scallops
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion, chopped
- 4 to 5 cloves garlic, minced
- 28 ounce can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter
- 1 tablespoon fresh parsley, chopped
- [Creamy Polenta]
Instructions
- Rinse the mussels under cold water and trim any beards with kitchen shears.
- Peel and devein the shrimp, leaving the tails on.
- Rinse the squid and remove the "cartilage" from the interior of the tubes. Separate the tentacles and slice the tubes into rings about 3/8-inch thick.
- Heat the olive oil over medium heat, add the onion and cook until soft and translucent, about 2 minutes.
- Add the garlic and cook until soft, about 2 minutes more. Add the tomatoes, salt, and pepper, stir to combine, and cook for 5 minutes, stirring occasionally.
- Bring about 2 inches of water to a boil in a large pot with a steamer insert. Add the mussels, cover, and cook until they have all opened.
- Remove from the heat, keep covered, and set aside.
- Increase the heat on the tomato sauce to medium-high, wait until it begins to simmer, then add the shrimp.
- Cook for 2 minutes, or until the shrimp begin turning opaque around the edges.
- Add the squid and continue cooking for 1 minute more. Add the scallops and butter, and continue to cook until the butter has melted and the seafood has cooked through. Total cooking time should be no more than 5 to 6 minutes.
- To serve, spoon a serving of polenta into the bottom of 6 shallow bowls.
- Arrange a serving of mussels around the outside of each bowl, then spoon the seafood tomato mixture into the center.
- Top with chopped fresh parsley and serve immediately.
Recipe Notes
If you have any leftover tomato-butter sauce, freeze it and use it in a soup or pasta dish at a later date.
Nutrition Information
Nutrition Facts
Seafood Medley with Tomato-Butter Sauce
Amount per Serving
Calories
389
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
7
g
Cholesterol
299
mg
100
%
Sodium
910
mg
40
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
47
g
94
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Sylvia Tomasu-Dunn says
Last minutes idea. Lucky I found this recipe. Main dish
Was prime ribs. This recipe was a hit!! Perfect to compliment everything. Will definitely make this again.
Lynne Webb says
Hi Sylvia,
I’m glad you enjoyed the seafood. It sounds like a wonderful meal served along with the prime rib.
Natalie Gorman says
Great recipe. It was delicious!
TOM says
I am not familier with dry-packed sea scallops. Are these different from the ones I purchase at my local supermarket? Can I use the ones from my market? How about bay scallops?
Lynne Webb says
The word “dry,” when referring to scallops, means that they have not been soaked in the brine-like solution often used to help prevent them from losing their natural moisture. If not clearly marked, ask your fishmonger if the scallops you’re buying are “wet” or “dry.” We generally recommend dry scallops for several reasons; you’re not paying extra for the weight of the brine solution, the solution itself (usually phosphate based) can sometimes impart a faint chemical flavor and wet scallops are almost impossible to sear (not an issue in this recipe).
If you’ve had good luck with the scallops from your market in the past, there’s no reason they wouldn’t be fine for this recipe. Bay scallops are okay too – they’ll just cook a little bit quicker than the others.