SEAFOOD PLATTER

A SEAFOOD PLATTER WORTH SHARING THIS CELEBRATORY SEASON.

Chill the Chardonnay and get ready to thrill your guests with this pull-out-all-the-stops seafood platter – it’s the ultimate shared dish for a festive celebration.

INGREDIENTS

Crushed ice, to serve

  • 1.5kg large cooked tiger prawns, peeled, deveined, tails intact
  • 2 large cooked blue swimmer crabs, quartered
  • 400g sashimi-grade salmon or tuna, sliced
  • Wasabi, soy sauce, pickled ginger, aioli, lemon wedges and cocktail sauce, to serve
Lobster Tails with Herb Butter

  • 2 shallots, thinly sliced
  • ¼ cup (60ml) lemon juice
  • ¼ cup finely chopped dill
  • 50g butter, melted
  • 1 tsp hot English mustard
  • 4 raw lobster tails, halved lengthways (about 150g each)


Scallops with Lime-Ginger Dressing

  • 16 scallops in the shell
  • 1 tbs salt-reduced soy sauce
  • 1 tbs lime juice
  • 1 tbs rice wine vinegar
  • 1 tbs finely grated fresh ginger
  • 50g butter, diced into 16 pieces
  • 1 shallot, thinly sliced diagonally


Oysters with Red Wine Vinegar Dressing

  • 2 dozen oysters
  • ¼ cup (60ml) red wine vinegar
  • 2 shallots, thinly sliced
  • Micro herbs, to serve

EQUIPMENT

METHOD

1. To make the lobster tails with herb butter, combine shallot, lemon juice, dill, butter and mustard in a medium bowl. Season. Line a baking tray with foil. Place lobsters, cut-side down, on lined tray. Heat grill on high. Cook lobster for 3-4 mins or until shells turn pink. Turn over and spoon half the herb butter over the lobster. Cook for a further 2-3 mins or until just tender. Drizzle with the remaining herb butter to serve.

2. To make the scallops with lime-ginger dressing, line a large baking tray with foil. Place scallops on lined tray. Combine the soy sauce, lime juice, vinegar and ginger in a small bowl.

Spoon dressing evenly over scallops. Top each scallop with a piece of butter. Heat grill on high. Cook for 2-3 mins or until tender and just cooked. Sprinkle with shallot to serve.

3. To make the oysters with red wine vinegar dressing, combine vinegar and shallots in a small saucepan over medium heat. Cook for 2-3 minutes or until liquid thickens and reduces by about half. Set aside to cool. Spoon dressing evenly over oysters. Sprinkle with micro herbs to serve.

4. Arrange the lobster and scallops on a serving platter. Cover another large serving platter with crushed ice. Arrange oysters, prawns, crab and sashimi salmon or tuna on large platter. Serve with dipping sauces.

 

WINE MATCH

CLASSIC

Chardonnay