1lbmedium shrimpraw, peeled and deveined, patted dry
1lbsmall to medium scallopspatted dry
1lbimitation crab meatchopped
1teaspoonItalian Seasoningadd more to taste - see first note in the notes section below
Instructions
Heat a large skillet over medium heat. Add 1 tablespoon of cooking oil and the pressed or minced garlic. Saute garlic for about 20-30 seconds.
Add the peeled, deveined shrimp. Sautee the shrimp for 3 to 5 minutes, flipping them over half way through. The shrimp will turn opaque white and pink. Transfer to a large mixing bowl.
Add a little more cooking oil and sautee scallops until slighly browned for about 3 - 5 minutes, depending on the size of the scallops. You may need to increase the heat and allow some liquid to cook out before the scallops begin to brown. Transfer the scallops to the mixing bowl with the shrimp.
Add the diced crab to the skillet and saute for about 2 minutes, stirring occasionally. Transfer the crab to the mixing bowl and stir in 1 teaspoon of Italian seasoning. Serve warm.
Notes
If you don't have Italian Seasoning, you can add dried basil, oregano, rosemary, and thyme in equal parts, say one teaspoon of each, and use it later for other recipes too.
Store leftovers in an air-tight container in the refrigerator for up to 3 days
Do not stir shrimp when searing, simply cook on one side and then flip them over to cook the other side
Do not overcook shrimp; they will become rubbery. Sear them until just opaque white and pink and then remove them from the hot skillet.
Make sure the scallops are patted dry
Do not overcrowd the pan when cooking shrimp and then scallops