Ingredients:

  • 4 flounder fillets (about 6 ounces / 170 grams each)
  • 2 tablespoons olive oil (30 mL)
  • Salt and pepper, to taste
  • 1 tablespoon fresh lemon juice (15 mL)
  • 8 ounces (225 grams) large shrimp, peeled and deveined
  • 8 ounces (225 grams) scallops, rinsed and patted dry
  • 8 ounces (225 grams) mussels, cleaned and debearded
  • 2 cloves garlic, minced
  • 1 cup (240 mL) white wine
  • 2 tablespoons fresh parsley, chopped (30 mL)
  • 1 tablespoon unsalted butter (14 grams)

Instructions:

  1. Clean and chop shellfish as necessary. Mince garlic and chop parsley.
  2. Pat flounder fillets dry; season both sides with salt, pepper, and lemon juice.
  3. Heat one tablespoon of olive oil in the skillet over medium-high heat. Add garlic; sauté until fragrant (1 minute).
  4. Add shrimp and scallops; cook until shrimp turns pink and scallops turn golden brown (3-4 minutes).
  5. Add mussels; pour in white wine, cover, and steam until mussels open (3-5 minutes).
  6. Use a slotted spoon to transfer shellfish to a plate; set aside. Add butter to the skillet; stir to combine with the pan juices.
  7. Add remaining olive oil to the skillet. Sauté flounder fillets until golden brown and cooked through (3-4 minutes per side).
  8. Return shellfish to the pan; toss gently until heated through. Plate flounder, topping with shellfish medley and sauce. Garnish with fresh parsley.