Sumptuous Chilean Seafood Medley with Quinoa and Salsa Criolla

Discover this sumptuous Chilean Seafood Medley with Quinoa and Salsa Criolla recipe, featuring succulent shrimp, scallops, and fish in a zesty white wine sauce served over flavorful quinoa. This mouthwatering dish is perfect for a seafood lover's meal or a dinner party that will impress guests with its stunning presentation and delicious taste.

🕒 Prep - 20 minutes, Cook - 25 minutes, Total - 45 minutes

🍽 Servings: 6

🔥 Difficulty: Intermediate

🌎 Cuisine: Chilean

Allergens

Shellfish (shrimp), Fish, Gluten (potential in quinoa)

Ingredients

1 pound large shrimp, peeled and deveined
1 pound sea scallops
1 pound white fish fillets (such as cod or halibut)
1 cup quinoa, rinsed and drained
2 cups water
Salt and pepper, to taste
1/2 cup white wine
3 tablespoons olive oil
1 small red onion, finely chopped
1 red bell pepper, finely chopped
1 large tomato, seeded and diced
1/4 cup fresh parsley, chopped
1 lemon, zested and juiced
2 cloves garlic, minced

Instructions

In a medium saucepan, bring water to a boil and add quinoa. Reduce heat, cover, and simmer for 15 minutes or until cooked through. Remove from heat and fluff with a fork. Season with salt and pepper to taste. Set aside.
In a large skillet, heat olive oil over medium high heat. Add onion and bell pepper, sautéing until softened and slightly golden, about 5 minutes.
Stir in tomato, parsley, lemon zest, and garlic, cooking for an additional 2 minutes.
Pour in white wine, stirring to deglaze the pan. Bring mixture to a simmer and cook for 3 4 minutes until slightly thickened. Season with salt and pepper to taste. Set aside.
In a separate skillet or grill pan, season shrimp, scallops, and fish fillets with salt and pepper. Cook shrimp and scallops over medium high heat for 2 3 minutes per side until opaque and cooked through. Remove from heat and set aside. Cook fish fillets for 4 5 minutes per side or until fully cooked and flaky.
Divide quinoa among six plates, topping each with a portion of shrimp, scallops, and fish fillets. Spoon Salsa Criolla over the seafood and quinoa, garnishing with fresh parsley and lemon wedges.

Chef’s Insight

The contrast between the creamy quinoa, tender seafood, and zesty salsa creates a delightful textural experience that will have your guests raving about this dish long after they've taken their last bite.

Notes

For an added touch of elegance, garnish each plate with a sprig of fresh parsley and lemon wedges.

Substitutions

For gluten-free diets, ensure the quinoa is labeled as such. You can substitute white rice or cauliflower rice for quinoa if preferred. Swap out sea scallops with bay scallops or large shrimp if desired.

Alternative Preparations

This dish can be prepared on a grill, with the seafood being grilled instead of sautéed.

Alternative Methods

If using a grill, cook the seafood and vegetables separately, then assemble the plates as directed.

Best Storage Practice

Store cooked shrimp, scallops, and fish in an airtight container in the refrigerator for up to 2 days. The Salsa Criolla can be stored in a separate container and will last up to 4 days.

Shelf Life

Quinoa stored in an airtight container will keep for up to 6 months.

Plating Tips

Arrange the quinoa in a circular mound, with seafood arranged atop the grains. Drizzle Salsa Criolla over the seafood and quinoa, ensuring each bite has a burst of color and flavor.

Nutrition Facts

This dish provides a well-rounded meal, with protein from the seafood, complex carbohydrates from the quinoa, and vitamins and antioxidants from the Salsa Criolla.