Simple Seafood Platter Recipes

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SIMPLE SEAFOOD PLATTER



Simple seafood platter image

Raid your local fishmongers for a selection to suit your budget and you have an instant impressive starter

Provided by Barney Desmazery

Categories     Starter

Time 10m

Number Of Ingredients 7

about 800g mixed seafood prawns , smoked salmon and gravadlax
lemon wedges, to serve
brown bread , to serve
juice 1 lemon
1 tbsp Dijon mustard
150ml good-quality mayonnaise
small bunch dill , finely chopped

Steps:

  • Whisk the lemon juice with the mustard, then mix into the mayonnaise with the dill. Prepare up to a day ahead and chill.
  • Lay out the seafood on a platter with lemon wedges and a bowl of the mayonnaise in the middle so everyone can help themselves. Serve with plenty of fresh brown bread.

Nutrition Facts : Calories 448 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 2.89 milligram of sodium

SEAFOOD PLATTER RECIPE



Seafood Platter Recipe image

Learn how to plate up a seafood platter to make an easy starter. Listed below are some suggested portions as well as seafoods to include.

Provided by Akshita Pacholi

Categories     Appetizer

Time 15m

Number Of Ingredients 13

200 g prawns
8 oysters
200 g smoked salmon
1 lobster
2 crab legs
100 g clams
100 g mussels
fresh ice (optional)
4 lemon wedges
1 lemon
1 tbsp mustard
3 tbsp mayonaise
dill

Steps:

  • Mix together the lemon juice, mustard and mayonnaise. Put this in a small bowl. Add dill as garnish.
  • Put your sauce in the middle of plate. Add fresh ice to the rest of the plate. This will help position the seafood on the plate later.
  • Place any large seafood such as crab legs and lobster on to the plate first and in one corner. Place your oysters around the edge of the plate either next to your lobster and crab legs or directly opposite.
  • Add prawns, clams and mussels in one corner. Place your smoked salmon one corner. You can style these by rolling them up.
  • Finally add lemon wedges in any free space.

Nutrition Facts : Calories 185 kcal, Carbohydrate 5 g, Protein 17 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 697 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SYDNEY SEAFOOD PLATTER



Sydney Seafood Platter image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 9

2 yabbies (substitute 2 small lobsters)
2 black mussels
2 rock oysters
6 prawns, shelled and deveined
Salt and pepper
Preferred seasonings
1/4 cup butter
1 clove garlic, chopped
1/2 lemon, sliced

Steps:

  • Choose a broad, shallow pan with a steaming rack that fits snugly. Be sure you also have a lid that will fit snugly over the steaming pan. Arrange the seafood on a heatproof plate that fits into the steamer. Sprinkle the seafood with salt, pepper, and any preferred seasonings. Bring the water to a boil in the steamer, set the plate of seafood on the steamer rack. Put the rack over the boiling water and cover tightly with the lid. Steam the seafood until it is cook and the shells open.
  • In a small pan, saute the butter and garlic until bubbly, then transfer to a dipping bowl and place on a platter.
  • Place the seafood on a platter next to the dipping sauce and garnish with some lemon slices.

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 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

SIMPLE SEAFOOD SHEET PAN MEAL



Simple Seafood Sheet Pan Meal image

Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10x15-inch baking pan. Then let your oven do the work! If desired, serve with additional citrus wedges or slices and any fresh herb you like.

Provided by Juliana Hale

Categories     Everyday Cooking     Sheet Pan Dinner Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 pound broccoli florets
3 teaspoons olive oil
1 tablespoon minced garlic
2 teaspoons za'atar, divided, or more to taste
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
1 ½ pounds skin-on salmon fillets
1 medium lemon, thinly sliced
¼ cup crumbled feta cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
  • Arrange broccoli in a single layer on the prepared pan. Drizzle with 2 teaspoons oil. Sprinkle with garlic, 1/2 of the za'atar, and 1/8 teaspoon each salt and pepper.
  • Roast in the preheated oven for 10 minutes.
  • Drizzle salmon with remaining 1 teaspoon oil, remaining za'atar, and remaining salt and pepper. Top with lemon slices. Add to the pan. Roast until vegetables are tender and fish flakes easily when tested with a fork, 12 to 15 minutes.
  • Sprinkle with feta cheese.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 12.1 g, Cholesterol 97.7 mg, Fat 23.9 g, Fiber 4.5 g, Protein 35.3 g, SaturatedFat 6.2 g, Sodium 441.2 mg, Sugar 2.6 g

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