Ingredients:

  • 1 pound (450 g) shrimp, peeled and deveined
  • 1 pound (450 g) sea scallops, cleaned
  • 1 pound (450 g) fresh mussels, scrubbed and debearded
  • 4 tablespoons (60 ml) extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • ½ cup (120 ml) white wine (such as Sauvignon Blanc)
  • Juice and zest of 1 lemon
  • 2 tablespoons (30 g) fresh parsley, chopped
  • Salt and pepper, to taste

Instructions:

  1. Rinse shrimp and scallops under cold water; pat dry.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add minced garlic and red pepper flakes to skillet; sauté until fragrant (about 30 seconds).
  4. Add shrimp to skillet; cook until pink and opaque (about 2-3 minutes). Remove and set aside.
  5. Add scallops to the skillet; cook until golden brown (about 2-3 minutes per side). Remove and set aside.
  6. Add mussels and white wine; cover and cook until mussels are open (about 5 minutes).
  7. Return shrimp and scallops to the skillet; add lemon juice, lemon zest, and parsley. Stir gently to combine.
  8. Taste and season with salt and pepper as needed; heat for another minute.
  9. Transfer to serving plates and garnish with additional parsley if desired.