Seafood Trio with Fire Roasted Tomato Garlic Sauce
Dive into the ultimate ocean-inspired feast with this Seafood Trio with Fire Roasted Tomato Garlic Sauce! Featuring a tantalizing medley of juicy shrimp, tender sea scallops, and fresh mussels, this dish is bathed in a bold and aromatic tomato garlic sauce infused with the smoky depth of fire-roasted tomatoes, a splash of dry white wine, and a hint of crushed red pepper flakes for a subtle kick. Perfectly seared scallops and plump shrimp complement the briny sweetness of mussels, creating a luxurious combination that’s both easy to prepare and impressive to serve. Ready in under an hour, this versatile dish can be enjoyed with crusty bread for dipping or spooned over a bed of linguine for a comforting seafood pasta dinner. Garnished with fresh basil, parsley, and a pop of lemon, this recipe is a sensational centerpiece for both weeknight dinners and special occasions!
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Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 8 pieces Sea scallops
- 500 grams Fresh mussels, cleaned and debearded
- 400 grams Fire-roasted diced tomatoes
- 4 cloves Garlic, minced
- 3 tablespoons Olive oil
- 120 milliliters Dry white wine
- 2 tablespoons Fresh basil, chopped
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 piece Lemon, sliced for garnish
- 1 tablespoon Fresh parsley, chopped for garnish
Directions
Step 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 2
Add the fire-roasted diced tomatoes to the skillet along with the dry white wine. Stir to combine and bring to a simmer.
Step 3
Stir in the basil, crushed red pepper flakes, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Step 4
Meanwhile, heat the remaining 1 tablespoon of olive oil in another large skillet over medium-high heat. Pat the scallops dry with a paper towel and season lightly with salt and pepper.
Step 5
Sear the scallops in the hot skillet for 2-3 minutes per side, until they develop a golden crust. Remove from the skillet and set aside.
Step 6
In the same skillet, add the shrimp and cook for 2 minutes per side, until they turn pink and opaque. Remove and set aside.
Step 7
Add the cleaned mussels to the tomato garlic sauce. Cover the skillet and cook over medium heat for 5-7 minutes, or until all the mussels open. Discard any that remain closed.
Step 8
Return the shrimp and scallops to the skillet with the mussels and sauce. Gently toss to coat the seafood in the sauce and ensure everything is heated through for 2 minutes.
Step 9
Serve the seafood trio immediately, garnished with chopped parsley and lemon slices. Enjoy with crusty bread or over a bed of linguine, if desired.
Nutrition Facts
| Serving size | (1512.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1465.2 |
| Total Fat 55.8g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 721.0mg | 0% |
| Sodium 6739.9mg | 0% |
| Total Carbohydrate 67.5g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 13.7g | |
| Protein 156.2g | 0% |
| Vitamin D 376.5IU | 0% |
| Calcium 460.6mg | 0% |
| Iron 25.9mg | 0% |
| Potassium 3458.4mg | 0% |
Source of Calories