Platter Of Roasted Shellfish With Trio Of Sauces Recipes

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PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES



Platter of Roasted Shellfish with Trio of Sauces image

Provided by Jeanne Thiel Kelley

Categories     Roast     Low Cal     Crab     Lobster     Scallop     Shrimp     Summer     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

8 tablespoons extra-virgin olive oil, divided
1/4 cup minced shallots
2 tablespoons minced fresh Italian parsley
1/2 teaspoon finely grated lemon peel
3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
6 uncooked jumbo shrimp (about 12 ounces), peeled, deveined, butterflied
6 very large sea scallops
2 pounds cooked large Alaska King crab legs, cut lengthwise in half
3 tablespoons water
Lemon wedges
Fresh Italian parsley sprigs
Lemongrass and Cilantro Sauce
Saffron Mayonnaise
Roasted Grape Tomato, Orange, and Basil Relish

Steps:

  • Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
  • Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
  • Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.

ROASTED SEAFOOD



Roasted Seafood image

Provided by Nigella Lawson : Food Network

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds white-skinned potatoes (about 3 baking potatoes)
8 cloves garlic, unpeeled
2 small red onions
1 unwaxed lemon
1/4 cup regular olive oil
12 ounces small clams in their shells
6 to 8 baby squid
1 1/4 pounds or 16 unpeeled raw colossal-size shrimp with heads-on
3 tablespoons dry white vermouth or white wine
Salt and freshly ground black pepper
2 to 3 tablespoons roughly chopped parsley leaves

Steps:

  • Preheat the oven to 425 degrees F. Cut the potatoes, without peeling, into thick slices and each slice into quarters. Put them into a large roasting pan with the whole garlic cloves.
  • Quarter the onions, peel them (I find it easier to do it this way around), then halve each quarter horizontally. Quarter the lemon and cut each quarter into 1/2-inch pieces. Add the onion and lemon to the pan with the potatoes and garlic.
  • Drizzle with 2 tablespoons of the oil and roast for 1 hour.
  • Meanwhile, soak the clams in a bowl of water - if any are smashed or don't close after they've soaked, throw them away. Slice the squid into rings.
  • After 1 hour, take the pan out of the oven and put it over low heat on the stove top so that the pan doesn't cool while you add the seafood.
  • Arrange the drained closed clams, baby squid rings, and whole raw shrimp over the potatoes, garlic, lemon pieces, and onions.
  • Splash the seafood with the remaining 2 tablespoons of oil and the vermouth, then season with salt and pepper, to taste.
  • Put the roasting pan back in the oven for 15 minutes, by which time the clams should have opened and the shrimp have turned pink. Discard any clams that have not opened.
  • Scatter with parsley and serve straight from the pan: it couldn't look more beautiful.
  • Make Ahead Note: Potatoes can be prepared 1 day ahead. Submerge in a bowl of water and store in the refrigerator. Drain and pat dry before using. Onions and lemons can be cut 1 day ahead and stored in bowls tightly covered with plastic wrap in the refrigerator.

SEAFOOD PLATTER



Seafood Platter image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 18

Crushed ice
16 raw oysters on the half shell
16 raw littleneck clams on the half shell
3 (1 1/2 pounds each) cooked lobsters, cut in 1/2
16 cooked jumbo shrimp, peeled and deveined, with tails on
2 cooked blue claw crabs
Lemons, halved
Mustard Sauce, recipe follows
Mignonette Sauce, recipe follows
1 1/4 cups good mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/4 teaspoon kosher salt
2 shallots, minced
3/4 cup good Champagne vinegar or white wine vinegar
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives

Steps:

  • Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
  • Combine all the ingredients and serve with the seafood.
  • Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.

SEAFOOD BAKE FOR TWO



Seafood Bake for Two image

A quick, easy and delicious way to make a romantic seafood dinner!

Provided by MICHELLE0011

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 2

Number Of Ingredients 10

2 (4 ounce) halibut fillets
6 scallops
6 peeled and deveined jumbo shrimp, tail still attached
⅓ cup dry white wine
2 tablespoons melted butter
1 tablespoon lemon juice
½ teaspoon seafood seasoning, such as Old Bay™
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
  • Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.

Nutrition Facts : Calories 391.7 calories, Carbohydrate 3.9 g, Cholesterol 231.4 mg, Fat 16.1 g, Fiber 0.2 g, Protein 48 g, SaturatedFat 8 g, Sodium 465.8 mg, Sugar 0.6 g

ROASTED SHELLFISH WITH CORIANDER, FENNEL, AND MEYER LEMON



Roasted Shellfish with Coriander, Fennel, and Meyer Lemon image

Provided by Bon Appétit Test Kitchen

Time 35m

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 tablespoons olive oil
2 pounds stone crab claws or Canadian snow crab legs, shells cracked with mallet or cut with scissors
8 farmed Manila clams or quahogs (about 1 1/2 pounds), scrubbed
16 farmed mussels, scrubbed, debearded
1/2 cup chopped shallots
1/2 cup dry white wine
1/3 cup fresh Meyer lemon juice or 1/4 cup fresh lemon juice and 1/4 cup fresh orange juice
2 tablespoons (1/4 stick) butter
Chopped fresh chives

Steps:

  • Preheat oven to 500°F. Process coriander seeds and fennel seeds in spice grinder or coffee mill until coarsely ground. Place heavy large roasting pan over 2 burners and heat over medium heat. Add ground coriander and fennel seeds and stir 1 minute. Add olive oil, cracked crab, Manila clams, and mussels; stir to coat. Place pan in oven. Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to platter as they open, about 10 minutes.
  • Using tongs, transfer crab, clams, and mussels to platter (discard any clams and mussels that do not open); tent with foil to keep warm. Heat same pan over 2 burners over high heat. Add shallots and wine and boil 1 minute. Add lemon juice and boil until sauce thickens slightly, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Pour sauce over shellfish. Sprinkle with chives and serve.

SEAFOOD TRIO W/SHRIMP, SCALLOPS AND CRAB



Seafood Trio W/Shrimp, Scallops and Crab image

This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression on me that I've tried to find someone... anyone... who served it ever since, but with no success. Now, here is my own version that I believe captures the original qualities I've tried so many years to find. A very nice factor with this recipe is you don't need fresh seafood to make it. We live 45 miles from the nearest fresh fish market, so we've learned to not depend on fresh fish for the success of our recipes. If you have access to fresh shellfish for this recipe, it will be even better, but if you need to use IQF seafood, the recipe will work perfectly well if you simply allow your shellfish to thaw gently, either in cold running water, or overnight in the refrigerator. The sauce is not heavy but still rather rich, and will actually thin some as it cooks because the shellfish will give up some of its moisture.

Provided by Rare Affaire

Categories     Crab

Time 55m

Yield 2 serving(s)

Number Of Ingredients 14

8 ounces bay shrimp (100 count or smaller)
8 ounces bay scallops (60-80 count... the small, bite-sized ones, not the big guys)
8 ounces lump crabmeat (Dungeness is my favorite and was used in the original, but your region may have something you prefer)
4 scallions, sliced very thin (use all the white and as much of the green as you like)
1 1/2 tablespoons olive oil
3 tablespoons Wondra Flour (or you may substitute AP flour)
1 cup clam juice (available in bottles or cans near the canned tuna in most stores)
2 tablespoons dry white wine
2 tablespoons cream
sea salt, to taste (kosher can be used)
1 smidgen cayenne (that's about half a pinch)
1 pinch white pepper
1 tablespoon flat leaf parsley, minced
1/4 cup panko breadcrumbs (optional) or 1/4 cup Italian seasoned breadcrumbs (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
  • Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
  • Add flour and stir until all oil is absorbed, forming a heavy paste.
  • Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
  • Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
  • Add 1/2 of the clam juice, repeating the process.
  • Stir in the wine.
  • Stir in the cream.
  • Add cayenne and white pepper.
  • Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
  • Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
  • Add parsley and stir to incorporate.
  • Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
  • Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
  • Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
  • If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
  • Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
  • Remove from oven and allow to rest for 5 minutes before serving.

SEAFOOD PLATTER FOR TWO



Seafood Platter for Two image

GORGEOUS! Soft music, candlelight and plenty of Chablis creates an atmosphere made perfectly for two people who wish to become reacquainted. We had the pleasure of savouring something very similar to this recipe in a restaurant called Le Concoure, in Paris, many years ago. We enjoyed it so much that we returned to Le Concoure the next evening for a repeat performance; we were not disappointed. A restaurant in Toronto, called Danakas Palace created this recipe and shares it with all to enjoy.

Provided by TOOLBELT DIVA

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 19

2 lobster tails
6 scampi
6 prawns
6 shrimp
8 crab legs
8 oysters, shelled
8 scallops, shelled
2 ounces breadcrumbs
2 teaspoons finely chopped garlic
1 ounce dry white wine
3 ounces butter
3 teaspoons lemon juice
1 pint vegetable oil
cognac, to flame seafood
6 green asparagus spears
1 whole lemon
1 whole fresh tomato
seafood cocktail sauce (optional)
tartar sauce, if you wish (optional)

Steps:

  • TO PREPARE: Cut the lobster tails and bend back in butterfly style.
  • Shell and devein the scampis, prawn and shrimps.
  • Extract the meat from the crab claws.
  • If not already done, remove the oysters and scallops from the shell and coat with breadcrumbs.
  • Finally, wash the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
  • PROCEED WITH THE FOLLOWING COOKING METHODS, SIMULTANEOUSLY: CRABMEAT: Place the crabmeat in a small ovenproof dish, add 1/3 tsp garlic, 1 tsp lemon juice and half the white wine and bake in a moderate oven for 10-15 minutes.
  • LOBSTER TAILS: Place in an oven pan; add 1 oz (25 g) butter and 1 tsp lemon juice and bake in moderate oven 8- 10 minutes.
  • Melt 1 oz (25 g) butter in a frying pan; add 1/3 tsp garlic and the remaining wine.
  • Sauté scampi, prawns and shrimp for 2 minutes, stirring continuously.
  • Heat the oil and deep fry the scallops until golden; transfer to a small ovenproof dish; add the remaining butter, garlic and lemon juice and place in a broiler for 5 minutes.
  • Reheat the oil and deep fry the oysters until golden.
  • Cut the whole lemon in half and remove the seeds.
  • Cut the tomato into wedges.
  • Steam asparagus spears for 5 minutes and plunge immediately into ice water.
  • To serve: Arrange attractively on a bed of lettuce on a silver platter.
  • Garnish with lemon halves and tomato wedges.
  • Drape asparagus spears across the top of the tray.
  • Pour over the Cognac, set aflame and serve immediately.

Nutrition Facts : Calories 3210.8, Fat 263.9, SaturatedFat 52.2, Cholesterol 562.8, Sodium 7027.3, Carbohydrate 41.5, Fiber 3.8, Sugar 5.1, Protein 165.6

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Top Asked Questions

How do you make a seafood platter?
Step 1, Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces. Step 2, Combine all the ingredients and serve with the seafood. Step...
What do you serve with seafood platters?
There are few platters more impressive than those piled high with fresh, local seafood. Finish off the jewels of the sea with delicious dipping sauces; serve with chilled white wine, or go all the way with a bottle of bubbles.
How to prepare a lobster fillet with salmon relish?
For the relish, finely chop the parsley, shallot and capers. Mix with the oil and vinegar; chill until ready to serve. 3. Bring a large pan of salted water to the boil. Add the lobster tails and simmer for 6 minutes, until cooked through. Remove and leave to cool completely, then halve lengthways. 4. Slice the salmon and arrange on a plate.
What do you serve with lobster fillets?
Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.

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