Seafood Dinner


Servings: 4-6
  • 1 lb scallops (I prefer the small ones)
  • 1 lb shrimp, peeled and deveined
  • 1 1⁄2 lbs cod (or other mild white fish)
  • 1 (16 ounce) jar salsa (mild or hot, your choice)
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 lemon
  • 2 tablespoons butter (not margarine)
  • 1 -2 tablespoon olive oil
  • kosher salt
  • ground black pepper
  • Heat olive oil and butter over medium heat.
  • Cut fish into large chunks and sprinkle with salt and pepper, to taste and brown lightly in oil and butter (about 1 minute per side).
  • Remove fish from pan and set aside.
  • Add wine (careful to keep wine from direct heat while pouring into pan) and deglaze pan.
  • Stir in jar of salsa and chicken broth. Let broth simmer over medium heat until liquid begins to bubble.
  • Add scallops and shrimp to broth, stir gently, cover, and let simmer for 10 minutes.
  • Cut lemon in half, squeeze juice into pan.
  • Add fish back to pan and gently stir.
  • Replace cover and simmer another 6-7 minutes.
  • Serve in large bowls with crunchy bread and enjoy!