Seafood Trio with Fire Roasted Tomato Garlic Sauce
Dive into the ultimate ocean-inspired feast with this Seafood Trio with Fire Roasted Tomato Garlic Sauce! Featuring a tantalizing medley of juicy shrimp, tender sea scallops, and fresh mussels, this dish is bathed in a bold and aromatic tomato garlic sauce infused with the smoky depth of fire-roasted tomatoes, a splash of dry white wine, and a hint of crushed red pepper flakes for a subtle kick. Perfectly seared scallops and plump shrimp complement the briny sweetness of mussels, creating a luxurious combination that’s both easy to prepare and impressive to serve. Ready in under an hour, this versatile dish can be enjoyed with crusty bread for dipping or spooned over a bed of linguine for a comforting seafood pasta dinner. Garnished with fresh basil, parsley, and a pop of lemon, this recipe is a sensational centerpiece for both weeknight dinners and special occasions!
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 8 pieces Sea scallops
- 500 grams Fresh mussels, cleaned and debearded
- 400 grams Fire-roasted diced tomatoes
- 4 cloves Garlic, minced
- 3 tablespoons Olive oil
- 120 milliliters Dry white wine
- 2 tablespoons Fresh basil, chopped
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 piece Lemon, sliced for garnish
- 1 tablespoon Fresh parsley, chopped for garnish
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fire-roasted diced tomatoes to the skillet along with the dry white wine. Stir to combine and bring to a simmer.
Stir in the basil, crushed red pepper flakes, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Meanwhile, heat the remaining 1 tablespoon of olive oil in another large skillet over medium-high heat. Pat the scallops dry with a paper towel and season lightly with salt and pepper.
Sear the scallops in the hot skillet for 2-3 minutes per side, until they develop a golden crust. Remove from the skillet and set aside.
In the same skillet, add the shrimp and cook for 2 minutes per side, until they turn pink and opaque. Remove and set aside.
Add the cleaned mussels to the tomato garlic sauce. Cover the skillet and cook over medium heat for 5-7 minutes, or until all the mussels open. Discard any that remain closed.
Return the shrimp and scallops to the skillet with the mussels and sauce. Gently toss to coat the seafood in the sauce and ensure everything is heated through for 2 minutes.
Serve the seafood trio immediately, garnished with chopped parsley and lemon slices. Enjoy with crusty bread or over a bed of linguine, if desired.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 6740 mg | 293% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.7 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 461 mg | 35% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3458 mg | 74% | |
*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.
