Seafood Trio Salmon, Shrimp & Scallops

Seafood Trio

Salmon, Shrimp & Scallops

15 MIN
$89.99 12 Servings
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From the Test Kitchen

Stock up for weekly meals with chef-curated bundles of high-quality meat and/or seafood! Each one comes with 12 servings of protein, versatile spices, and cooking inspiration.
This Seafood Trio bundle includes:
4 servings of Salmon
4 servings of Shrimp
4 servings of Sea Scallops

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  • Nutrition
    PER SERVING
  • Calories
    290 Cals (est.)
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fresh
ingredients
Seafood Trio Salmon, Shrimp & Scallops
Title
  • 4 Skin-On Salmon Fillets
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 20 oz Sustainably Sourced Sea Scallops
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Salmon
1 Salmon

Pat the fish dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate.

*An instant-read thermometer should register 145°F.

Shrimp
2 Shrimp

Pat the shrimp dry with paper towels. Place in a large bowl. Season with salt, pepper, and a spice blend. Stir to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Scallops
3 Scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

Tips from Home Chefs

Seafood Trio

Salmon
1 Salmon

Pat the fish dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate.

*An instant-read thermometer should register 145°F.

2 Shrimp

Pat the shrimp dry with paper towels. Place in a large bowl. Season with salt, pepper, and a spice blend. Stir to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

Shrimp
Scallops
3 Scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

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