A quick sauté of frozen mixed seafood with garlic and red pepper flakes, brined and ready to cook. The squid, mussels, and shrimp cook fast in one pan; you just need to time the sear right and finish with lemon. Dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 530 calories a serving, 47 g protein, 7 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons oil in a large skillet over high heat until smoking. While the oil heats, slice 4 cloves garlic thin and thaw the 1 lb seafood mix in a colander under cold water for two minutes, shaking gently to drain.
2. When oil is hot, add the drained seafood in a single layer and let it sear without stirring for two minutes until the shrimp and scallops turn opaque at the edges and the squid firms slightly. Stir once and sear another minute.3 min
3. Add the garlic, 1 teaspoon red pepper flakes, a pinch of salt and pepper, and 2 tablespoons butter. Toss to coat and cook one more minute until the garlic is fragrant and the butter foams. The squid should be tender and the mussels open.1 min
4. Squeeze the juice from half the lemon into the pan, toss once, and plate. Serve with lemon wedges and crusty bread for the broth.

Note Swap red pepper flakes for smoked paprika if you prefer less heat. Keeps three days refrigerated in an airtight container. Serve over pasta, rice, or with grilled bread to soak the pan sauce; stretch it by tossing with a pound of cooked linguine.