Brandolini created this seafood concoction as a nightly special to highlight a great trio of shellfish.

Adapted from Executive Chef Scott Brandolini of Seaglass.

Seafood
6 (16/20) shrimp, peeled and deveined, tail on juice of 1 lime
1 teaspoon paprika
salt to taste
freshly ground black pepper to taste
5 tablespoons extra virgin olive oil, divided
½ cup medium diced Spanish onion
3 tablespoons ready-made sofrito, divided
1 cup rice
1½ cups water
1 tablespoon minced shallots
1 tablespoon minced garlic
10 P.E.I. mussels
6 (10/20 size) local scallops
1 teaspoon minced chili pepper
¼ cup dry white wine
¼ cup lobster stock (reduced to a concentrate)
½ cup low-sodium chicken broth
¼ cup fresh English spring peas
1 pinch chili threads, optional

Pico de gallo
1 large tomato, finely diced
½ Spanish onion, finely diced
1 jalapeño chili pepper, finely diced
1 red bell pepper, finely diced
1 tablespoon roughly chopped cilantro
juice of 1 lime
1 tablespoon wine vinegar
salt to taste
freshly ground black pepper to taste

1. Start preparing the seafood. In a small bowl, mix together shrimp, lime juice, paprika, and salt and pepper to taste. Let marinate for 30 minutes at room temperature.

2. Prepare the pico de gallo. In a medium bowl, combine all ingredients and stir to mix well. Set aside.

3. Continue preparing the seafood. In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat. Add onion and cook until translucent, about 5 to 7 minutes. Stir in 1½ tablespoons of the sofrito and salt and pepper to taste. Stir in rice to coat with onion and seasoning. Add water, bring to boil, stir, reduce to low simmer, cover, and cook until rice is cooked and all the water has been absorbed, about 20 to 22 minutes.

4. Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add shallots, garlic, chili pepper, and remaining 1½ tablespoons sofrito and sauté for 1 minute. Add mussels and scallops and cook for 1 minute, then turn scallops. Add marinated shrimp and toss to coat everything with the seasonings. Deglaze with wine, then add lobster stock and chicken broth. Add peas and cook until scallops are medium rare, the shrimp is cooked through, and the mussels are fully opened.

5. To serve, spoon rice into 2 shallow bowls. Top with seafood and broth and garnish with reserved pico de gallo and chili threads, if desired.