Recipe courtesy of Triple George Grill

Seafood Cioppino

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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2 tablespoons olive oil

1 teaspoon minced garlic

1 teaspoon minced shallots

1/2 pound Sea scallops

1/2 pound (16/20 count) shrimp

1/4 pound sliced yellow onion

1/2 pound thinly sliced assorted bell peppers

1/2 pound littleneck or Manila clams

1/2 pound mussels

1 pound Dungeness or lump crabmeat

2 cups red wine

2 cups marinara sauce

1/2 teaspoon chopped fresh thyme leaves

1 teaspoon freshly chopped oregano leaves

Salt and freshly ground black pepper

Sourdough bread, for serving


  1. In a large saucepot set over medium heat, add olive oil and heat. Add the garlic and shallots and saute until the garlic is on the verge of browning, about 2 minutes. Add the scallops. After the scallops cook for about 1 minute, add the shrimp, onions, and peppers. When the shrimp start to turn pink, add the mussels and clams. Cover the pot with a lid until the shells of the mussels and clams open, about 8 minutes. Once the clams and mussels open, add the crabmeat, red wine, and marinara sauce, and bring to a simmer. Add the thyme and oregano, and season with salt and pepper. Serve the cioppino in bowls with warm fresh sourdough bread on the side.