Serves 6 to 8
This is a great dish to serve family style— just set it in a bowl in the center of the table with a serving spoon. Alongside, serve a pile of grilled or crusty bread or a bowl of hot polenta. It is perfect for a casual dinner party among friends.
- 1 pound extra-large shrimp, peeled and deveined (about 30)
- 1½ teaspoons kosher salt
- All-purpose flour, for dredging
- ½ cup extra-virgin olive oil, plus more for drizzling
- 1 pound sea scallops, side muscle or “foot” removed
- 6 cloves garlic, crushed and peeled
- 8 leafy sprigs fresh thyme
- 2 cups dry white wine
- Juice of 1 lemon
- ¼ teaspoon crushed red pepper flakes
- 24 littleneck clams, scrubbed
- 1 pound mussels, scrubbed and debearded if necessary
- 1 bunch scallions, white and green parts, chopped (about 1 cup)
- ¼ cup chopped fresh Italian parsley
- 1 to 2 tablespoons fine bread crumbs
- Crusty bread, for serving
Season the shrimp with ½ teaspoon of the salt. Spread some flour on a rimmed sheet pan, and dredge the shrimp in the flour, tapping off the excess. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat, and add the shrimp. Cook, turning once, until seared on both sides, about a minute per side. Remove to a plate.
Add 2 more tablespoons oil to the pot. Season the scallops with ½ teaspoon salt. Dredge the scallops in flour, and brown on both sides, like the shrimp, about 1 minute per side. Remove to the plate with the shrimp.
Pour out any oil left in the pot, and wipe it clean with a paper towel. Over medium-high heat, add the remaining ¼ cup olive oil. When the oil is hot, add the garlic and thyme, and cook until sizzling, about 1 minute. Add the wine, lemon juice, and red pepper flakes, and bring to a simmer. Dump in the clams, and cover the pot. Simmer just until they begin to open, about 3 minutes. Add the mussels, season with the remaining ½ teaspoon salt, and cover again. Cook about 3 to 4 minutes more, and discard any that haven’t opened.
Add the shrimp, scallops, scallions, and parsley. Cook and toss just until the shrimp and scallops are heated through, about 3 minutes.
With a spider, transfer the seafood to a serving bowl, leaving the cooking juices behind. Bring the juices to a boil, and sprinkle in a tablespoon of the bread crumbs. Bring to a simmer, and cook until sauce is thickened, adding up to 1 tablespoon more bread crumbs if it is still too loose. Drizzle in a little olive oil, pour all of the juices over the seafood, and serve right away with crusty bread.