My husband took one bite, closed his eyes, and whispered, “This tastes like a five-star bistro.” The kids—who usually turn up their noses at “fancy food”—licked their bowls clean and asked for seconds. Even my seafood-skeptic uncle begged for the recipe.
Now it’s our go-to for birthdays, anniversaries, and “just because” nights when we want to eat like royalty without leaving home. It’s creamy, luxurious, and full of rich, briny flavor—and the best part? It all comes together in one skillet.
Ingredients (Serves 4–6):
½ lb scallops (dry-packed, patted dry)
½ lb medium shrimp (peeled & deveined)
½ lb white fish (cod or halibut, cubed)
¼ lb lump crabmeat (optional but indulgent)
3 tbsp butter
2 shallots, finely diced
3 garlic cloves, minced
½ cup dry white wine (or seafood stock)
1 cup heavy cream
½ cup seafood or fish stock
1 tbsp Dijon mustard
1 tsp fresh thyme (or ½ tsp dried)
½ tsp smoked paprika
¼ tsp cayenne (optional, for heat)
Salt & black pepper to taste
½ cup grated Gruyère cheese
2 tbsp chopped parsley
Zest of 1 lemon + lemon wedges for serving
Crusty baguette (for dipping)
Instructions:
- In a large oven-safe skillet, melt 1 tbsp butter over medium-high heat. Quickly sear scallops and shrimp for 1–2 minutes per side. Remove and set aside.
- Add remaining butter, shallots, and garlic. Sauté for 2 minutes until fragrant and soft.
- Deglaze with white wine and let simmer 3 minutes to reduce by half.
- Stir in cream, seafood stock, Dijon, thyme, paprika, cayenne, salt, and pepper. Simmer 5 minutes until slightly thickened.
- Gently fold in seared seafood, white fish, crabmeat, and lemon zest.
- Sprinkle Gruyère cheese over the top and broil for 3–5 minutes until bubbly and golden.
- Garnish with parsley and serve with lemon wedges and warm baguette.
Pro Tip: Want extra crunch? Mix the Gruyère with panko breadcrumbs before broiling. Swap in lobster for the crab if you’re feeling extra fancy.
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