A platter of roasted shellfish with a trio of sauces is a classic seafood dish that is perfect for entertaining. The combination of briny shellfish, roasted vegetables, and flavorful sauces is sure to please a crowd. Whether you are a seafood lover or just looking for a new and exciting dish to try, this recipe is sure to become a favorite.
Check out the recipes below so you can choose the best recipe for yourself!
PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES
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
Provided by Nigella Lawson : Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
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
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
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
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
Provided by Bon Appétit Test Kitchen
Time 35m
Yield Makes 4 servings
Number Of Ingredients 11
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
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
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
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
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
Tips:
- Selecting Fresh Shellfish: Choose shellfish that are alive and have a fresh, briny smell. Avoid any with cracked or damaged shells.
- Proper Cleaning: Before cooking, thoroughly clean the shellfish to remove any dirt or grit. Scrub mussels and clams with a brush, and soak them in cold water for 20 minutes to help remove sand.
- Cooking Techniques: There are various ways to cook shellfish, including steaming, boiling, grilling, and roasting. Steaming and boiling are gentle methods that preserve the delicate flavors, while grilling and roasting add a smoky, charred flavor.
- Don't Overcook: Shellfish cook quickly, so be careful not to overcook them. Overcooked shellfish become tough and rubbery. As a general guideline, cook shellfish until they are opaque throughout and the shells have opened.
- Flavorful Sauces: Sauces can enhance the taste of shellfish. Consider making a variety of sauces, such as a classic butter sauce, a tangy lemon-herb sauce, or a spicy chili-lime sauce.
Conclusion:
This platter of roasted shellfish with a trio of sauces is a delightful and versatile dish that can be enjoyed as an appetizer or main course. By following these tips, you can select, clean, and cook shellfish perfectly, ensuring a flavorful and memorable dining experience. Experiment with different cooking methods and sauces to find your favorite combinations and impress your guests with this impressive seafood platter. Whether you're hosting a special occasion dinner or simply looking for a delicious and healthy meal, this dish is sure to satisfy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love