Ingredients:

  • 200g shrimp, peeled and deveined
  • 200g scallops
  • 200g mussels, cleaned
  • 200g calamari, cleaned and sliced into rings
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions:

  1. Rinse all seafood under cold water. Pat them dry with paper towels. Set aside.
  2. In a large skillet, heat olive oil and butter over medium heat. Add onion and sauté until translucent, about 3-5 minutes.
  3. Stir in minced garlic and red pepper flakes; cook for an additional 1 minute until fragrant.
  4. Add shrimp and scallops; sauté for 2-3 minutes until they begin to turn pink. Stir in mussels and calamari; cook for another 3-4 minutes.
  5. Carefully pour in white wine to deglaze the pan, scraping up any browned bits. Simmer for 5-6 minutes.
  6. Squeeze in the juice of 1 lemon and season with salt and pepper. Stir in fresh parsley.
  7. Transfer seafood medley to serving plates or a bowl. Garnish with extra parsley and serve immediately.