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

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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.


  • 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]


  • 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.

Tips for Making This Recipe

If you have any leftover tomato-butter sauce, freeze it and use it in a soup or pasta dish at a later date.
Calories: 389kcal, Carbohydrates: 16g, Protein: 47g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Cholesterol: 299mg, Sodium: 910mg, Fiber: 3g, Sugar: 4g
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