Seafood Pan Roast
Dive into the luxurious flavors of a classic Seafood Pan Roast—an indulgent, one-pan dish that brings the best of the ocean to your table. This recipe combines succulent jumbo shrimp, tender sea scallops, and briny mussels in a rich, velvety sauce made with dry white wine, crushed tomatoes, and a splash of heavy cream. Aromatics like garlic, onion, and red bell pepper infuse the dish with depth, while paprika and cayenne add just the right kick of spice. Perfectly balanced and ready in just 45 minutes, this show-stopping seafood dinner is ideal for weeknight meals or elegant entertaining. Serve it with warm, crusty bread to soak up every last drop of the flavorful sauce, and watch it become your new favorite recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 1 cup dry white wine
- 14 ounces canned crushed tomatoes
- 0.5 cup heavy cream
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces jumbo shrimp, peeled and deveined
- 8 large sea scallops
- 1 pound mussels, cleaned and debearded
- 2 tablespoons fresh parsley, chopped
- 1 loaf crusty bread, for serving
Instructions
Heat the olive oil and butter in a large, deep skillet or sauté pan over medium heat.
Add the minced garlic, chopped onion, and diced red bell pepper to the pan. Sauté for 4–5 minutes or until softened and fragrant.
Pour in the dry white wine, scraping up any brown bits from the bottom of the pan. Let it cook for 2 minutes to reduce slightly.
Stir in the crushed tomatoes, heavy cream, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
Add the jumbo shrimp and sea scallops to the pan, nestling them into the sauce. Cover and cook for 3 minutes.
Add the mussels to the pan, ensuring they're evenly distributed. Cover the pan again and cook for an additional 5–7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
Sprinkle the dish with freshly chopped parsley for a burst of color and freshness.
Serve immediately with slices of warm, crusty bread for dipping into the flavorful sauce.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2322 mg | 101% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.7 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1362 mg | 29% | |
*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.
