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Seaside Coastal Seafood Medley

This dish features a vibrant mix of shrimp, scallops, and mussels sautéed with garlic, fennel, and lemon zest in a dry white wine sauce. The seafood is cooked quickly to retain tenderness, resulting in a visually appealing, fragrant, and succulent dish with a light, saucy finish. Perfect as a simple yet elegant coastal-inspired main course.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp, peeled and deveined preferably firm and sweet
  • 8 oz scallops preferably dry-packed
  • 1 lb mussels, cleaned use canned if fresh unavailable
  • 4 cloves garlic, minced fresh for aroma
  • 1 fennel bulb fennel, thinly sliced adds a fresh, licorice-like crunch
  • 1 lemon lemon, zested and juiced brightens the dish
  • 1/2 cup white wine dry and crisp
  • 2 tablespoons olive oil for sautéing
  • to taste Salt and pepper for seasoning

Equipment

  • Heavy skillet or pan
  • Sharp knife
  • Lemon squeezer
  • Serving dishes

Method
 

  1. Prepare all your seafood: peel and devein the shrimp, pat dry the scallops, and clean the mussels. Set aside.
  2. Thinly slice the fennel bulb and zest the lemon, then juice half of the lemon. Keep everything within easy reach.
  3. Heat olive oil in a heavy skillet over medium heat, until it shimmers and begins to gently sizzle.
  4. Add the minced garlic and sliced fennel to the pan, sautéing until fragrant and the fennel starts to soften, about 2-3 minutes. You’ll notice the garlic turning golden and the fennel becoming translucent.
  5. Pour in the white wine and bring it to a gentle simmer, allowing the alcohol to evaporate and the flavors to mingle, about 2 minutes.
  6. Add the mussels to the pan, covering with the aromatic liquid, and cook until they open, about 4-5 minutes. Discard any mussels that do not open.
  7. Gently place the scallops and shrimp into the pan, cooking for 3-4 minutes until the shrimp turn pink and the scallops are opaque. You’ll hear a gentle sizzle and see the seafood cook evenly.
  8. Squeeze the lemon juice over the seafood and sprinkle the lemon zest for a bright, citrusy aroma. Season with salt and pepper to taste.
  9. Cook for another minute, allowing the flavors to meld and the sauce to slightly reduce. The seafood should look tender and glistening, with a fragrant lemony sauce coating everything.
  10. Transfer the seafood medley to a serving dish, spooning over some of the flavorful sauce and fennel slices for presentation. Serve immediately while hot, with crusty bread if desired.

Notes

For an extra touch, sprinkle fresh herbs like parsley or fennel fronds before serving. Pair with a chilled glass of white wine or sparkling water for a complete coastal experience.