Step 1

Put all the seafood in a bowl and season with 1/3 tsp kosher salt and 1/3 tsp freshly cracked pepper. 

Step 2

Heat 1-1/2 Tbsp olive oil in a non-stick pan over medium heat. 

Step 3

Add shrimp, fish, and scallops, and cook for about 6 minutes total, stirring occasionally. Make sure the pan is large enough that the seafood isn’t crowded. If they touch each other, they’ll steam. Cook in batches if necessary. 

Step 4

When done cooking, remove from heat, put in a bowl, and squeeze some fresh lemon juice over it (about 1 Tbsp).

Step 5

In the same pan, heat 2 Tbsp butter until the butter bubbles but doesn’t smoke. 

Step 6

Add 2 Tbsp minced shallots, 1 tsp paprika, 1/4 tsp cayenne pepper, and a pinch of nutmeg (optional). 

Step 7

Stir a couple of times while cooking for about about 2 minutes (until shallots turn translucent). 

Step 8

Add 2 Tbsp flour and quickly whisk everything together (this step takes maybe 10 seconds).

Step 9

Add 1 c milk and 1/2 c half & half and whisk until it reaches desired consistency. It’ll take about 2 minutes for the flour and liquids to fully interact. Therefore, give it a little time before adjusting the desired thickness (by adding more milk or flour).

Step 10

Taste.

Step 11

Add kosher salt and freshly cracked pepper. Taste.

Step 12

Add 2 Tbsp dry sherry and whisk everything for 30 seconds or so. Taste again. 

Step 13

Get your (ideally pre-warmed) plates ready.

Step 14

Put the cooked seafood back into the cream sauce and stir for a couple of minutes. 

Step 15

Sprinkle some roughly chopped Italian flat-leaf parsley on top and serve over pasta, or with some French baguette or garlic bread.