Mixed Seafood Florentine
Dive into the ocean's bounty with this luxurious Mixed Seafood Florentine, a dish that perfectly blends succulent shrimp, tender sea scallops, and briny mussels with a decadent garlic-Parmesan cream sauce. Served on a bed of vibrant sautéed spinach, this elegant recipe offers bursts of flavor from white wine, fresh lemon juice, and a hint of paprika. Ready in just 40 minutes, it’s an ideal choice for a romantic dinner or an impressive dinner party centerpiece. Serve this seafood sensation with crusty bread or over pasta for a complete, restaurant-quality meal that’s packed with protein and low in carbs. Perfect for seafood lovers, this one-pan masterpiece is sure to become a new favorite!
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Recipe Information
Ingredients
- 12 large Shrimp (peeled and deveined)
- 8 Sea scallops
- 12 Mussels (cleaned and debearded)
- 6 cups Baby spinach
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 0.5 cup White wine
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (chopped)
Instructions
Begin by seasoning the shrimp and scallops with salt, pepper, and paprika. Set aside.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
Add the shrimp and scallops to the skillet and sear for 2 minutes per side, or until they are golden brown and opaque. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1 minute, until fragrant.
Pour in the white wine and lemon juice, stirring to deglaze the pan and scrape up any browned bits. Let the mixture simmer for 2 minutes.
Add the mussels to the skillet, cover with a lid, and cook for 5 minutes or until the mussels have opened. Discard any that remain closed. Remove the mussels from the skillet and set them aside with the shrimp and scallops.
Lower the heat to medium and stir in the heavy cream. Simmer for 3 minutes, allowing the sauce to thicken slightly.
Gradually stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Adjust seasoning with more salt and pepper if needed.
In a separate skillet, heat the remaining 2 tablespoons of butter over medium heat. Add the baby spinach and sauté for 2-3 minutes, until wilted.
To serve, divide the sautéed spinach among four plates as a base. Top with the mixed seafood (shrimp, scallops, and mussels), and drizzle the creamy garlic-Parmesan sauce over the top.
Garnish with freshly chopped parsley and serve immediately with crusty bread or over pasta, if desired.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 3797 mg | 165% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.7 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 853 mg | 66% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1748 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
