Seafood Medley Recipe
This Sautéed Seafood Medley is a hit every time! It's quick, easy, and uses just a few simple ingredients. You can whip it up in about 20 minutes, making it perfect for a fast weeknight dinner. I've been making this for years, and it always gets rave reviews from family and friends. They can't help but reach for seconds!All you need is some seafood and a few basic seasonings—no fancy sauces required. Plus, you can store any leftovers in the fridge for up to 3 days.
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.