Ingredients:

  • 1 lb large shrimp (16/20 count), peeled and deveined
  • 0.5 lb sea scallops, side muscle removed
  • 0.5 lb squid rings (calamari)
  • 6 cloves fresh garlic, thinly sliced
  • 0.5 cup fresh flat-leaf parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • 1 large lemon, zested and juiced
  • 3 tbsp unsalted butter, chilled and cubed
  • 2 tbsp extra virgin olive oil
  • 0.25 cup dry white wine (Pinot Grigio)
  • 0.5 tsp red pepper flakes
  • 1 tsp flaky sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the shrimp, scallops, and squid rings bone-dry using kitchen paper towels. Season with salt and pepper only seconds before cooking to prevent moisture extraction.
  2. Heat the extra virgin olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until it shimmers.
  3. Add the scallops and shrimp in a single layer, ensuring the pan is not crowded. Sear for 2 minutes without moving them to develop a mahogany-colored crust.
  4. Flip the seafood and add the squid rings and sliced garlic. Sauté for an additional 60 seconds.
  5. Deglaze the pan with the dry white wine, scraping up any browned bits (fond). Let the wine reduce by half (about 30 seconds).
  6. Reduce heat to low. Whisk in the chilled cubed butter one piece at a time to emulsify the sauce. Stir in the lemon zest, lemon juice, red pepper flakes, parsley, and chives. Remove from heat immediately to prevent the squid from becoming rubbery.