Ingredients:

  • 1 lb (450 g) shrimp, peeled and deveined
  • 1 lb (450 g) scallops, fresh or thawed
  • 1 lb (450 g) mussels, cleaned and debearded
  • 1 tablespoon olive oil (15 ml)
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter (56 g)
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (optional)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • ¼ cup fresh parsley, chopped (15 g)

Instructions:

  1. Rinse and pat dry the shrimp, scallops, and mussels. Season the seafood with salt and pepper.
  2. In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in red pepper flakes, lemon zest, and lemon juice.
  3. Add shrimp and scallops to the skillet; cook for about 3-4 minutes or until shrimp turns pink. Add mussels; cover and cook until mussels open (about 5-7 minutes).
  4. Remove the skillet from heat; toss in chopped parsley. Check seasoning and adjust with more salt or lemon juice as needed.
  5. Transfer the seafood mix to a serving dish; drizzle with remaining sauce from the skillet.