I don’t know about you but seafood medley is one of my favorite things. It has a little bit of everything so you don’t have to limit yourself to just scallops or just shrimp.
Seafood Medley
Seafood medley can be almost anything. The package I had to work with contained shrimp, bay scallops, calamari and cod. There is also nothing that says you can’t create your own seafood medley from what you might have on hand – you don’t have to depend on a pre mixed package. I love how easy it is to prepare and how versatile it is. For example, I had a thawed bag of seafood medley and got to thinking of what I could make. One thing I had a lot of was garlic. Last year he presented me with 20lbs from the garden. I’ve been using it wherever I can.
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hrSeafood Medley in Garlic Wine Sauce
Serves 2
1 lb mixed seafood
1 TBS olive oil
1 cup white wine
2 TBS dry sherry
4 cloves garlic, minced
1 TBS fresh lemon juice
1 tsp Thai basil
1 TBS unsalted butter, softened
2 TBS all purpose flour
salt and pepper
2 cups prepared Jasmine rice
side vegetable of choice
- Thaw and drain the seafood medley if frozen. Set aside until ready to cook.
- Set a heavy bottomed pan over medium heat. (I used my cast iron skillet and it worked perfectly.)
- Add the olive oil and let it warm up.
- Add the garlic and lower the heat. Let the garlic cook but not fry for about 5 minutes. You do not want it to start turning brown or to burn or it will get bitter.
- After the garlic has cooked add the white wine and turn the heat back up to medium and reduce the wine by half.
- Add the lemon juice and Thai basil. Adjust the seasoning with salt and pepper.
- Add the seafood and cook just until the shrimp turn pink about 5 minutes.
- Carefully remove the cooked seafood and set aside.
- Let the broth in the pan continue to cook on low heat.
- Mix the softened butter with the flour to make a very thick paste for lack of a better word
- Bring the pan sauce to a simmer and using a wire whisk take about a third of the butter/flour paste and quickly stir it into the sauce to thicken it. Do so twice more until all of the paste is absorbed.
- Add the sherry and cook for about a minute.
- Carefully add the cooked seafood back into the pan and stir gently.
- Lower the heat and cook for about a minute until it is warmed through.
- Serve the seafood and its sauce over the hot Jasmine rice with your vegetable of choice. I had made roasted green beans as they are coming out of the garden right now – not in the huge volumes they have in past years but enough for us to eat with our dinners at night.
How was the Seafood Medley in Garlic Wine Sauce?
This was so simple, yet so good. It came together in about 20 minutes and we were both scraping our plates. The bay scallops were so sweet – I haven’t had them in so many years I had forgotten how good they can be! The calamari rings were tender, the shrimp were tasty and the cod flaked perfectly. I used the second bag I had on hand in a sort of Seafood Pot Pie; I made it less complex by just making a topper for the rich seafood stew. It’s quite delicious.
If you prefer your mixed seafood plated rather than in a bowl try “Blackened” Seafood Medley on Orange Scented Rice. It’s not the butter laden, fire breathing blackened of old but rather a more modern take on the flavors. Even more simple is Mixed Seafood on Citrus Rice Salad – a very refreshing and bright dish.
Seafood Medley in Garlic Wine Sauce – Recipe
Super easy and truly delicious
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Saute
- Cuisine: American
Ingredients
- 1 lb mixed seafood
- 1 TBS olive oil
- 1 cup white wine
- 2 TBS dry sherry
- 4 cloves garlic, minced
- 1 TBS fresh lemon juice
- 1 tsp Thai basil
- 1 TBS unsalted butter, softened
- 2 TBS all purpose flour
- salt and pepper
- 2 cups prepared Jasmine rice
- side vegetable of choice
Instructions
- Thaw and drain the seafood medley if frozen.
- Set aside until ready to cook.
- Set a heavy bottomed pan over medium heat. (I used my cast iron pan and it worked perfectly.)
- Add the olive oil and let it warm up.
- Add the garlic and lower the heat. Let the garlic cook but not fry for about 5 minutes. You do not want it to start turning brown or to burn or it will get bitter.
- After the garlic has cooked add the white wine and turn the heat back up to medium and reduce the wine by half.
- Add the lemon juice and Thai basil. Adjust the seasoning with salt and pepper.
- Add the seafood and cook just until the shrimp turn pink about 5 minutes.
- Carefully remove the cooked seafood and set aside. Let the broth in the pan continue to cook on low heat.
- Mix the softened butter with the flour to make a very thick paste for lack of a better word.
- Bring the pan sauce to a simmer and using a wire whisk take about a third of the butter/flour paste and quickly stir it into the sauce to thicken it.
- Do so twice more until all of the paste is absorbed.
- Add the sherry and cook for about a minute.
- Carefully add the cooked seafood back into the pan and stir gently.
- Lower the heat and cook for about a minute until it is warmed through.
- Serve the seafood and its sauce over the hot Jasmine rice with your vegetable of choice.
Keywords: seafood medley. garlic wine sauce, seafood
