You know how sometimes, a recipe just falls into your lap and changes your life? Well, it happened to me. There I was, hanging out at one of my favourite spots, aka the fish counter at the grocery store, and right beside me was this guy I know, looking all dapper in a suit. Turns out he’s waiting for some fresh seafood, just like I am. Turns out he’s not picking up some extra last minute groceries for his wife. Turns out he’s actually a super foodie (surprise, surprise) and he’s the chef of the family. Yes, he dons the proverbial apron and whips up meals all the time, putting husbands the world over to culinary and marital shame.
After I got over my delight, followed by some very heated foodie talk—Do you leave tails on deveined shrimp? Which size scallops are the best? You shuck your own oysters?—we finally parted, only to swap photos of our meals on Facebook later that night. My seafood bouillabaisse was good, great even. But his seafood medley plate looked downright divine—and he claimed it’s one of the easiest meals he prepares.
So obviously, I begged for the recipe and I’m sharing it here. Seafood love is easy to spread around.
BEN’S DECEPTIVELY SIMPLE SEAFOOD MEDLEY
Serves 2 (very lucky) people
WHAT YOU NEED
- 2 full squid
- 6 large sea scallops
- 12 large shrimps, deveined, tails left on
- 4 Lobster Tails, with shells
- 1 teaspoon olive oil
- Fresh pressed garlic, 2 cloves
- 1 tsp melted butter
- Salt and pepper
- 2 frying pans
WHAT YOU DO
- Marinate squid and scallops with oil, salt, and pepper.
- Marinate shrimp and lobster tails with salt, pepper, paprika, fresh pressed garlic and melted butter.
- Heat up 2 frying pans.
- In one, heat up a teaspoon of olive oil on high heat then add a little butter (oil prevents the butter from burning) then sear then squid and scallops. Note: Don’t overcook or they will get rubbery. 3 minutes for the squid, and 2-3 minutes per side for the scallops (golden brown sides, medium inside).
- Heat the second pan, add the shrimp and lobster tails and let it cook in that melted butter marinade. As soon as those grey raw shrimp turn pink, they’re done.
Serve with a green salad, fresh, hot bread, and a crisp chilled Sauvignon Blanc.
Ben Rogul is a local Torontonian with a passion for food and men’s fashion. He’s always on the hunt for a new culinary adventure around the city or in his kitchen. For more food inspiration, follow him on Instagram @brandnameben.