Best 7 Mediterranean Seafood Medley Recipes

SEAFOOD MEDLEY

Steps:

• In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

MEDITERRANEAN SEAFOOD MEDLEY

Steps:

• 1. Wash clams, shrimp and fish. Cut filet into manageable chunks. 2. Heat oil in large fry pan over medium-high heat. Add sliced garlic and saute until brown. Remove. 3. Flour fish filet and put in fry pan. Cook 3 minutes and carefully turn over. 4. Add wine, and enough water to almost cover fish. Reduce heat to simmer. 5. After 5 minutes, add asparagus. 6. Let asparagus cook 5 minutes, then add shrimp, clams and salt. Cover and cook 10 minutes or until fish filet is cooked through and liquid reduces to about 50-75% of original amount. 7. Garnish with sauted sliced garlic and parsley.

STEAMED SEAFOOD MEDLEY

Steps:

• Line a 6-inch bamboo steamer basket with kaffir lime leaves and orange slices; top with tilapia fillets. Season with salt and pepper; set aside.
• Line a separate 6-inch bamboo steamer basket with cilantro, grapefruit slices, and 2 scallions; top with shrimp. Season with salt and pepper; set aside.
• Line another 6-inch bamboo steamer basket with lemon slices and 2 scallions; top with clams. Season with salt and pepper; set aside.
• Line a final 6-inch bamboo steamer basket with parsley and lime slices; top with mussels. Season with salt and pepper; set aside.
• Fill a large skillet with enough water to reach a depth of 1/2 inch; bring to a simmer. Place the steamer baskets into skillet, one on top of the other, beginning with the fish and followed by the shrimp, clams, and mussels. Cook until mussels have opened, 4 to 6 minutes; remove mussels from stack. Cook until remaining seafood is cooked through, about 2 minutes more. Remove from heat. Serve bamboo steamers stacked on a plate along with desired sauces.

MEDITERRANEAN MEDLEY

Steps:

• Preheat the oven to 450°F. Coat a 9 x 13-inch casserole dish with cooking spray.
• Rinse the shrimp and pat dry with paper towels. Combine the shrimp and lemon juice in a large bowl and toss well. Set aside.
• Coat a large skillet with cooking spray and set over medium-high heat. Put the onion in the pan and cook for 8 minutes or until translucent. Add the garlic and cook for 1 minute. Add the tomatoes, clam juice, wine, oregano, basil, 1 tablespoon parsley, and pepper. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Remove the pan from heat. Stir in the reserved shrimp.
• Put the shrimp mixture in the prepared casserole dish. Sprinkle the feta cheese evenly over the top. Bake for 12 minutes or until the shrimp are opaque and the cheese is melted. Remove the dish from the oven and sprinkle the remaining 1 tablespoon parsley over the top. Serve immediately over the linguini, with lemon wedges on the side.

CROCK POT SEAFOOD MEDLEY

Steps:

• Layer shrimp, crab, and scallops in slow cooker.
• Combine soup and milk. Pour over seafood.
• Mix together butter and spices and pour over top.
• Cover. Cook on low 3-4 hours.
• Serve over rice or noodles.

SEAFOOD MEDLEY WITH LINGUINE

Steps:

• In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

MEDITERRANEAN SEAFOOD MEDLEY

Steps:

• Soak squid in milk for 1 to 5 hours; the longer the better. When the squid has finished soaking, strain, and discard the milk.
• Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the garlic, onions, carrots, tomatoes, and diced fennel. Cook and stir until the vegetables soften, about 10 minutes. Stir in tomato paste, and cook an additional 10 minutes. Pour in wine, and increase heat to high. Once the mixture comes to a boil, add the chicken stock, parsley, tarragon, thyme, bay leaves, peppercorns, and saffron. Return to a boil, then reduce heat to medium, and simmer until the liquid has reduced to 1 1/2 cups, about 15 minutes. Strain out the liquid, and discard the solids.
• Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in garlic, and cook until fragrant, about 45 seconds. Add sun-dried tomatoes and fennel; cook for 2 minutes. Pour in the strained saffron broth and chopped thyme; increase heat to medium-high and bring to a boil. Place oysters on top of the fennel, cover, and cook for 1 minute. Set the clams and mussels into the pot, cover, and cook until the shellfish begin to open, about 4 minutes. Stir in the drained squid, recover, and cook for 1 minute, just until the squid firms.
• While the shellfish are cooking, season the sea bass fillets with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place fish into skillet, skin-side down. Cover, and cook until the skin is crispy and the flesh of the fish has firmed and is no longer translucent.
• Pour the fennel-seafood mixture onto a serving platter and place the sea bass fillets on top. Garnish with parsley sprigs and serve.