This Seafood Medley in a light, buttery sauce is super easy to make. With a mix of mussels, shrimp, squid, and scallops, served over creamy polenta, it’s a comforting blend of simple ingredients and flavors. Add a green salad with a simple vinaigrette, and you’ve got a complete meal.
The secret to this dish is not to overcook the seafood. Make sure the polenta is ready to serve as soon as the seafood finishes cooking. I’ve been making this recipe for years, and it’s always a hit. Whether you use it as an appetizer, a side dish, or a main course over rice, it never disappoints.
You can even customize it by adding or removing different seafood, though the cooking times might change. This dish is quick and easy, taking just about 20 minutes from start to finish. Every time I serve it to family and friends, they always go back for seconds.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry the medley with one tablespoon of oil in a non-stick skillet over medium-high heat for 2-3 minutes. It will taste just as delicious as when it was freshly made!
Seafood Medley Recipe
Ingredients
- 2 tbsp Cooking oil divided
- 3 large Garlic cloves minced
- 1 lb medium Shrimp raw, peeled, and deveined, patted dry
- 1 lb small to medium Scallops patted dry
- 1 lb imitation Crab meat chopped
- 1 tsp Italian seasoning add more to taste
Instructions
- Heat a large skillet over medium heat. Add 1 tablespoon of cooking oil and the minced garlic. Sauté the garlic for about 20-30 seconds until fragrant.
- Add the shrimp to the skillet. Sauté for 3 to 5 minutes, flipping them halfway through. The shrimp will turn opaque white and pink when done. Transfer the cooked shrimp to a large mixing bowl.
- Add a little more cooking oil to the skillet. Sauté the scallops for about 3 to 5 minutes until they are slightly browned. If needed, increase the heat and let some liquid cook out before browning. Transfer the scallops to the mixing bowl with the shrimp.
- Add the chopped imitation crab meat to the skillet. Sauté for about 2 minutes, stirring occasionally. Transfer the crab to the mixing bowl.
- Stir in 1 teaspoon of Italian seasoning with the seafood in the mixing bowl. Serve the medley warm.
Notes
- If you don’t have Italian seasoning, you can mix equal parts of dried basil, oregano, rosemary, and thyme (about one teaspoon each). This blend is handy for other recipes too.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- When searing shrimp, don’t stir them. Let them cook on one side, then flip them over to cook the other side.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 230 kcal |
| Carbohydrates | 16g |
| Protein | 25g |
| Fat | 7g |
| Cholesterol | 123mg |
| Fibre | 1g |
| Sugar | 3g |
| Iron | 1mg |
What Type of Oil Should I Use?
You can use any cooking oil you prefer. Olive oil, canola oil, or vegetable oil all work well. If you want to add a little extra flavor, try using a light olive oil.
Can I Use Fresh Crab Meat Instead of Imitation Crab?
Absolutely! Fresh crab meat can be used instead of imitation crab. Just make sure to cook it thoroughly as you would with the other seafood in the recipe. Fresh crab will give the medley an even richer flavor.
How Do I Know When the Shrimp and Scallops Are Fully Cooked?
Shrimp are done when they turn opaque white and pink. They should be firm to the touch. Scallops are ready when they have a slight golden brown color on the outside and are firm but still slightly translucent in the center. Be careful not to overcook them, as they can become tough.