Seafood Trio W Shrimp Scallops and Crab
Dive into oceanic indulgence with this luxurious Seafood Trio featuring succulent shrimp, buttery sea scallops, and delicate lump crab meat, all brought together in a tantalizing garlic butter sauce. Perfectly seared shrimp and scallops create a golden, caramelized crust, while fresh crab meat is gently tossed in zesty lemon and optional dry white wine for a flair of elegance. With just 30 minutes from start to finish, this one-skillet recipe is as simple as it is impressive, making it ideal for both weeknight dinners and special occasions. Serve this versatile dish over fluffy mashed potatoes or steamed rice, and garnish with fragrant parsley and lemon wedges for a restaurant-quality meal in the comfort of your own home.
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Recipe Information
Ingredients
- 12 pieces Large shrimp (peeled and deveined)
- 12 pieces Sea scallops
- 1 cup Lump crab meat
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 piece Lemon (juiced and zested)
- 2 tablespoons Fresh parsley (chopped)
- 1 cup Dry white wine (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Pat the shrimp and scallops dry with paper towels to remove excess moisture. This will help them sear properly.
Season the shrimp and scallops evenly with salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the scallops to the skillet in a single layer. Cook for 2-3 minutes on each side until they develop a golden-brown crust. Remove and set aside.
Add another tablespoon of olive oil to the skillet, and cook the shrimp for 1-2 minutes per side, or until pink and opaque. Remove and set aside with the scallops.
Lower the heat to medium and add the remaining butter to the skillet. Stir in the minced garlic and sauté for 1 minute until fragrant.
If using wine, pour it into the skillet and let it simmer for 2 minutes to reduce slightly. If not using wine, proceed to the next step.
Stir in the lemon juice, zest, and lump crab meat. Cook for 2-3 minutes, gently tossing to coat the crab in the buttery sauce.
Return the shrimp and scallops to the skillet. Toss everything together and heat through for another 1-2 minutes.
Sprinkle with chopped parsley and serve immediately over a bed of creamy mashed potatoes or rice. Garnish with extra lemon wedges, if desired.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 6020 mg | 262% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2847 mg | 61% | |
*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.
