Roasted Zesty Herb Seafood Medley with Crispy Potatoes and Sweet Corn

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Zesty Herb Seafood Medley with Crispy Potatoes and Sweet Corn

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Herb Seafood Medley with Crispy Potatoes and Sweet Corn

Enjoy a vibrant blend of succulent shrimp and tender scallops, perfectly roasted with zesty herbs and a splash of lemon. Paired with crispy roasted potatoes and sweet corn, this dish offers a delicate balance of flavors and textures that satisfies without compromising your nutritional goals.

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NUTRITION

373kcal
Protein
42.4g
Fat
7.5g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Shrimp

3 oz Scallops

1 small Potato

1/2 cup Sweet Corn

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Parsley

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and scrub the potato, then cut it into small cubes for crispiness. Toss the potato cubes with a drizzle of olive oil, salt, pepper, and half of the mixed dried herbs.

  • 3

    Spread the potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until golden and crispy, stirring halfway through.

  • 4

    Meanwhile, prepare the seafood by patting the shrimp and scallops dry. In a bowl, combine lemon juice, minced garlic, the remaining dried herbs, chopped fresh parsley, and a pinch of salt and pepper.

  • 5

    Toss the seafood gently in the herb mixture so they are well coated.

  • 6

    Heat a non-stick skillet over medium-high heat and add the seafood medley. Sauté for about 2-3 minutes per side until the shrimp turn pink and the scallops are opaque and lightly seared.

  • 7

    Lightly warm the sweet corn in a small pot or in the microwave for about 1-2 minutes.

  • 8

    Plate the roasted potatoes on a serving dish, layer the seafood medley over the top, and scatter the sweet corn around. Finish with a final drizzle of olive oil and a squeeze of fresh lemon if desired.

Roasted Zesty Herb Seafood Medley with Crispy Potatoes and Sweet Corn

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Zesty Herb Seafood Medley with Crispy Potatoes and Sweet Corn

YOUR SOLIN GENERATED RECIPE

Roasted Zesty Herb Seafood Medley with Crispy Potatoes and Sweet Corn

Enjoy a vibrant blend of succulent shrimp and tender scallops, perfectly roasted with zesty herbs and a splash of lemon. Paired with crispy roasted potatoes and sweet corn, this dish offers a delicate balance of flavors and textures that satisfies without compromising your nutritional goals.

NUTRITION

373kcal
Protein
42.4g
Fat
7.5g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Shrimp

3 oz Scallops

1 small Potato

1/2 cup Sweet Corn

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Parsley

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and scrub the potato, then cut it into small cubes for crispiness. Toss the potato cubes with a drizzle of olive oil, salt, pepper, and half of the mixed dried herbs.

  • 3

    Spread the potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until golden and crispy, stirring halfway through.

  • 4

    Meanwhile, prepare the seafood by patting the shrimp and scallops dry. In a bowl, combine lemon juice, minced garlic, the remaining dried herbs, chopped fresh parsley, and a pinch of salt and pepper.

  • 5

    Toss the seafood gently in the herb mixture so they are well coated.

  • 6

    Heat a non-stick skillet over medium-high heat and add the seafood medley. Sauté for about 2-3 minutes per side until the shrimp turn pink and the scallops are opaque and lightly seared.

  • 7

    Lightly warm the sweet corn in a small pot or in the microwave for about 1-2 minutes.

  • 8

    Plate the roasted potatoes on a serving dish, layer the seafood medley over the top, and scatter the sweet corn around. Finish with a final drizzle of olive oil and a squeeze of fresh lemon if desired.