Seafood Medley in Tomato & Butter Sauce

How to make a Seafood Medley in Tomato and Butter Sauce.

Ingredients: Serves 4

  •  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


  1. Rinse the mussels under cold water and trim any beards with kitchen shears.
  2. Peel and devein the shrimp, leaving the tails on.
  3. Rinse the squid and remove the “cartilage” from the interior of the tubes.
  4. Separate the tentacles and slice the tubes into rings about 3/8-inch thick.
  5. Heat the olive oil over medium heat, add the onion and cook until soft and translucent, about 2 minutes.
  6. Add the garlic and cook until soft, about 2 minutes more.
  7. Add the tomatoes, salt, and pepper, stir to combine, and cook for 5 minutes, stirring occasionally.
  8. Bring about 2 inches of water to a boil in a large pot with a steamer insert.
  9. Add the mussels, cover, and cook until they have all opened.
  10. Remove from the heat, keep covered, and set aside.
  11. Increase the heat on the tomato sauce to medium-high, wait until it begins to simmer, then add the shrimp.
  12. Cook for 2 minutes, or until the shrimp begin turning opaque around the edges.
  13. Add the squid and continue cooking for 1 minute more.
  14. Add the scallops and butter, and continue to cook until the butter has melted and the seafood has cooked through.
  15. Total cooking time should be no more than 5 to 6 minutes.
  16. Top with chopped fresh parsley and serve immediately with white rice or on it´s own.
  17. Don´t forget some fresh crusty bread for mopping up the delicious juice!
Print Friendly, PDF & Email
Click to rate this post!
[Total: 0 Average: 0]
Please help my blog grow by sharing this post with your friends & family.