Ingredients

• 500 g Large shrimp
• 200 g Scallops
• 500 g Fresh mussels
• 30 ml Extra virgin olive oil
• 4 cloves Garlic
• 120 ml Dry white wine
• 1/2 bunch Fresh coriander
• 1 unit Lemon
• 1/2 tsp Red chili flakes (piri-piri)
• 150 g Broa de milho (Portuguese corn bread)
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Prepare the seafood: peel the shrimp, leaving the tails on; rinse and pat dry the scallops; clean and scrub the mussels, discarding any that are open and do not close when tapped.

2. 2

   Roughly crumble the broa de milho into coarse crumbs. In a dry pan over medium heat, toast the broa crumbs until golden and crispy. Set aside.

3. 3

   Finely chop the garlic and fresh coriander. Zest and juice the lemon.

4. 4

   In a large skillet or wok, heat the olive oil over medium-high heat. Add the chopped garlic and chili flakes, sauté for 1 minute until fragrant (do not let the garlic brown).

5. 5

   Add the shrimp and scallops to the pan. Sauté for 2-3 minutes per side until almost cooked through. Add the mussels, cover the pan, and cook for 2-3 minutes until they open. Discard any unopened mussels.

6. 6

   Deglaze with the white wine and let it reduce for 1 minute. Stir in the chopped fresh coriander and lemon juice.

7. 7

   Season with salt and freshly ground black pepper to taste. Gently toss to combine.

8. 8

   Serve the hot seafood medley immediately, garnished generously with the crispy broa de milho crumbs. Serve with a lemon wedge for those who wish to add more acidity.