Seafood Medley in Tomato-Butter Sauce

 

This seafood medley, loosely based on classic shrimp and grits, is incredibly simple to make with its light, buttery sauce.

 

Ingredients

2 lbs fresh mussels

3/4 lb large shrimp

3/4 lb squid

3/4 lb sea scallops

1 tablespoon extra virgin olive oil

1/2 cup onion, chopped

4 to 5 cloves garlic, minced

28 ounce can diced tomatoes

1 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons butter

1 tablespoon fresh parsley, chopped

 

 

 

Clean the mussels under cold water and use kitchen shears to cut the beards. Leave the tails on the shrimp after peeling and deveining them.

Clean the squid and eliminate the "cartilage" from the tubes' inside. Split the tentacles and cut the tubes into 3/8-inch thick discs.

Heat the oil over medium heat, then add the onion and sauté for 2 minutes, or until tender and transparent. Sauté until the garlic is tender, approximately 2 minutes longer. Sauté for 5 minutes, stirring regularly, after adding the tomatoes, salt, and pepper. Inside a large pot with a steamer attachment, heat about 2 inches of water to a boil. Cover and simmer till all the mussels have opened.

 

Take off the heat, cover with a lid, and set aside.

Raise the temperature to medium-high and wait for the tomato sauce to begin simmering before adding the shrimp.

Cook for an additional minute, or until the shrimp are translucent all around the edges. Sauté for 1 minute more after adding the squid. Sauté until the butter has melted and the seafood is cooked throughout, then add the scallops and butter. The whole cooking time really shouldn't exceed 5 to 6 minutes. To distribute, ladle polenta into the bottoms of six shallow dishes. Place a mussel around the outside of each bowl, then ladle the seafood tomato mixture in the middle.

Dish garnished with fresh parsley.