This delicious recipe perfect for summer and is created with scallops, mussels, calamari and sea bass.


  • 1 cup Olive oil

  • ¼ cup Garlic – chopped

  • ½ cup Shallots – chopped

  • 1 cup White Wine

  • ¼ cup Parsley – chopped fine

  • 4 cups Bay Scallops 

  • 3 Bay Mussels

  • 4 Green Mussels

  • 3 Shrimp

  • 3 Calamari tubes, cleaned

  • 25 Clams - cleaned

  • 3 Sea bass - diced

  • Salt and white pepper to taste

  • Plate Garnish

  • 1 Baguette Bread Crostini per person

  • 1 tbsp Olive oil

  • 1 tbsp Basil Pesto

  • 1 Tomatoes ¼’s – roasted

  • 2 tbsp Fennel – braised


  • 1.

    Heat a large pot to medium heat and add the oil, garlic, shallots and sauté.

  • 2.

    Add a seafood items and sauté lightly, deglaze with a little white wine and season with salt & white pepper.

  • 3.

    Finish with parsley.

  • 4.

    For each seafood item use this step to cook and then rapidly cool.

  • 5.

    Combine all the seafood items.

  • Plate Garnish:

  • 1.

    Slice the Baguettes on a bias to create a 6 “ inch slice. 1.5” width.

  • 2.

    Brush the Basil pesto over the Bread slices.

  • 3.

    Place the bread on a sheet pan and bake at 350f until golden brown and crispy.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 328kj
  • Fat Total 17g
  • Saturated Fat 2g
  • Protein 33g
  • Carbohydrate 6g
  • Sugar 1g
  • Sodium 548mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Try this gorgeous recipe in person aboard The Celebrity Solstice at specialty restaurant, Tuscan Grille. For more information, visit

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