Chef's Tip
Cook the seafood items separately according to their ideal cooking times, then combine them at the end. This prevents the faster-cooking items like shrimp and calamari from becoming overdone while waiting for the swordfish to finish.
Instructions
- Pat all seafood dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat a large sauté pan or skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
- Add swordfish cubes and cook for 2-3 minutes, turning occasionally, until nearly cooked through but still slightly translucent in center. Remove to a plate.
- Add 1 tablespoon olive oil to the pan. Add scallops and sear for 1-2 minutes per side until golden but still slightly translucent in center. Remove to plate with swordfish.
- Add remaining tablespoon olive oil to the pan. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Add calamari and cook for 1 minute until just opaque. Remove all seafood to the plate.
- In the same pan, add remaining tablespoon butter. Add bell peppers, zucchini, shallot, and garlic. Sauté for 3-4 minutes until vegetables begin to soften.
- Add cherry tomatoes and cook for 1 minute more.
- Pour in white wine and clam juice, scraping up any browned bits from bottom of pan. Simmer for 2-3 minutes until slightly reduced.
- Return all seafood to the pan along with any accumulated juices. Add lemon juice, herbs, red pepper flakes if using, and remaining salt and pepper.
- Gently toss to combine and heat through, about 1-2 minutes. Take care not to overcook the seafood.
Plating
Spoon the seafood and vegetable mixture onto warmed plates or into shallow bowls, ensuring each serving has a variety of seafood types. Drizzle with some of the pan sauce and garnish with additional fresh herbs. Serve with crusty bread for soaking up the flavorful sauce, or over rice or pasta if desired.
Storage & Reheating
This dish is best enjoyed immediately after preparation. If necessary, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a covered pan over low heat just until warmed through to avoid overcooking the seafood.
About This Recipe
This colorful medley draws inspiration from the seafood and vegetable combinations served at Boston's waterfront restaurants. The light cooking approach preserves the natural flavors and textures of the ingredients instead of masking them with heavy sauces. The variety of seafood creates an impressive presentation while the seasonal vegetables add freshness, color, and nutritional balance.