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Main Dishes » Seafood » Seafood Medley in Tomato-Butter Sauce

Seafood Medley in Tomato-Butter Sauce

by Lynne Webb on June 9, 2011 (Updated July 26, 2022) // 5 Comments

Loosely based on classic Southern-style shrimp and grits, this seafood medley in its light, buttery sauce is really easy to prepare.
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Loosely based on classic Southern-style shrimp and grits, this seafood medley in its light, buttery sauce is really easy to prepare.

A shallow bowl of soft polenta topped with shrimp, scallops, mussels, and squid cooked in a light, tomato butter sauce.

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 and Soft Polenta

Seafood Medley with Tomato-Butter Sauce

4.54 from 49 votes
  |  Leave a Review
Loosely based on classic Southern-style shrimp and grits, this seafood medley in its light, buttery sauce is really easy to prepare.
Yield: 6 servings
Prep Time: 15 mins
Cook Time : 10 mins
Total Time : 25 mins
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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.

Author: Lynne Webb | 

Course: Seafood
 | 
Cuisine: American

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Comments

  1. Sylvia Tomasu-Dunn says

    January 2, 2023 at 3:20 pm

    5 stars
    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.

    Reply
    • Lynne Webb says

      January 3, 2023 at 6:34 pm

      Hi Sylvia,
      I’m glad you enjoyed the seafood. It sounds like a wonderful meal served along with the prime rib.

      Reply
  2. Natalie Gorman says

    September 17, 2022 at 5:40 pm

    5 stars
    Great recipe. It was delicious!

    Reply
  3. TOM says

    June 9, 2011 at 7:50 pm

    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?

    Reply
    • Lynne Webb says

      June 10, 2011 at 6:21 am

      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.

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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