Mix Seafood Recipe - Grill & Fry a Stunning Platter

Get ready to transform your kitchen into a seafood paradise! Forget those cold, mayonnaise-laden seafood salads you might be used to. We’re diving into a vibrant, warm, and utterly delicious Mixed Seafood Platter that’s designed to impress without breaking a sweat. This isn't just a recipe; it's your guide to a show-stopping seafood feast, where succulent grilled shrimp, perfectly pan-fried calamari, and seared scallops meet crisp greens and a bright, zesty lemon-garlic herb sauce.
Imagine a beautiful board piled high with perfectly cooked seafood, nestled on a bed of fresh salad, all brought together by one knockout dressing. This `mix seafood recipe` is your ticket to a gourmet experience, promising multiple seafood types cooked perfectly with minimal stress. Whether you're a seasoned chef or just starting your culinary journey, we'll walk you through every step to create a `seafood main course` that's fresh, flavorful, and incredibly satisfying. Get ready to master the art of the `seafood platter`!

Ingredients

• For the Seafood:
• 1 lb large shrimp, peeled, deveined, tails on or off (fresh or frozen, thawed)
• 1 lb large scallops, adductor muscle removed (fresh or frozen, thawed)
• 1 lb calamari, cleaned, bodies sliced into rings, tentacles left whole (fresh or frozen, thawed)
• 2 tbsp olive oil (for cooking seafood)
• Salt and freshly ground black pepper, to taste
• For the Salad Greens & Crunch:
• 5-6 oz mixed greens (arugula, mesclun, or spring mix)
• 1 large cucumber, thinly sliced or diced
• 1 pint cherry tomatoes, halved
• 2 celery stalks, thinly sliced, or 1/2 bulb fennel, thinly shaved
• 1/2 cup roasted red peppers, drained and sliced (from a jar)
• 1/4 cup fresh parsley or basil, chopped (for garnish and flavor)
• For the Lemon-Garlic Herb Sauce:
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (from 1-2 lemons)
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: pinch of red chili flakes for a little kick

Directions

1. Prep for Perfection (No Soggy Platter Here!):
   1. Thaw & Dry Seafood: If using frozen seafood, thaw it completely in the refrigerator overnight or under cold running water. Once thawed, pat all the seafood aggressively dry with paper towels. This is crucial for getting a good sear and preventing a watery platter.
   2. Chop Veggies: Wash and chop all your salad vegetables (cucumber, cherry tomatoes, celery/fennel, roasted red pepper). Keep the mixed greens and chopped veggies separate and chilled until assembly.
   3. Mix the Sauce: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, Dijon mustard, salt, pepper, and optional chili flakes until well combined. Taste and adjust seasoning as needed. Reserve about half of the sauce for drizzling over the finished platter.
2. Cook the Seafood (Smart Order for Success):
   1. Get Ready: Heat your grill or grill pan over medium-high heat. For pan-frying, heat a large skillet (cast iron works great!) over medium-high heat. Add 1 tbsp olive oil to the grill pan/skillet for grilling shrimp, and another 1 tbsp for pan-frying calamari and scallops.
   2. Grill the Shrimp: Season the dried shrimp with salt and pepper. Place them on the hot grill or grill pan in a single layer. Cook for 1-2 minutes per side, until pink and opaque with nice grill marks. Don't overcrowd the pan; cook in batches if necessary. Transfer cooked shrimp to a warm plate and set aside.
   3. Pan-Fry Calamari: Add the calamari rings and tentacles to the hot skillet (you might need to add a touch more oil if your pan is dry). Season with salt and pepper. Cook for only 1-2 minutes, stirring frequently, until opaque and just cooked through. Calamari cooks very quickly and can become rubbery if overcooked! Transfer immediately to the warm plate with the shrimp.
   4. Pan-Sear Scallops: Ensure your skillet is hot and dry (add a tiny bit more oil if needed). Season the dried scallops with salt and pepper. Place them in the hot pan without moving them for 1.5-2 minutes, until a beautiful golden-brown crust forms. Flip and cook for another 1-1.5 minutes until opaque and firm. Transfer to the plate with the other seafood.
   5. Hold Warm: If any seafood finishes early, keep it on a warm plate. Avoid covering with foil tightly, as this can steam the seafood and make it rubbery.
3. Assemble the Feast (The Grand Reveal):
   1. Lay the Base: On a large, beautiful serving platter, spread out the mixed greens and chopped vegetables (cucumber, tomatoes, celery/fennel, roasted red peppers).
   2. Lightly Dress the Salad: Drizzle a small amount of the reserved lemon-garlic herb sauce over the greens and toss gently to coat. This adds flavor without making the salad soggy.
   3. Pile on the Seafood: Artfully arrange the warm grilled shrimp, pan-fried calamari, and seared scallops on top of the dressed salad. You can create separate sections for each type of seafood for a stunning "seafood board" effect.
   4. Finish with Flourish: Drizzle the remaining lemon-garlic herb sauce generously over all the seafood. Garnish with extra fresh parsley or basil and a few lemon wedges for squeezing. Serve immediately and watch it disappear!