Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 lb sea scallops, tough side muscle removed
  • 0.5 lb calamari rings and tentacles, cleaned
  • 1 lb firm white fish, cut into 2-inch chunks
  • 1 lb mussels or clams, scrubbed and debearded
  • 0.5 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • 4 cloves garlic, minced
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat all seafood bone-dry with paper towels to ensure a proper sear and prevent steaming.
  2. In a small bowl, whisk together olive oil, lemon juice, lime juice, minced garlic, dill, parsley, smoked paprika, salt, and black pepper until emulsified.
  3. Toss the seafood in the marinade and let rest for 30 minutes. Do not exceed 45 minutes to avoid the acid breaking down the protein texture.
  4. Preheat outdoor grill to high heat. Place the white fish chunks and mussels on the grates first, cooking until the fish reaches an internal temperature of 145°F (63°C).
  5. Add skewered calamari and shrimp to the grill. Cook until the shrimp are opaque and calamari edges are slightly charred.
  6. Sear the scallops on high heat quickly on both sides until a mahogany-colored crust forms but the center remains buttery.