Seafood Platter For Two
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
SIMPLE SEAFOOD PLATTER
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
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 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
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- The lobster. Live lobsters don't store well at home, so either cook the lobster the day you buy it and remove the meat from the shell, or buy a lobster that has been cooked and frozen at sea, and thaw it yourself overnight in the fridge.
- The crab. Lobster might be a byword for luxury, but for the true roll-up-the-sleeves seafood platter experience, boiled crab is where it's at. Buy your blue swimmers cooked (they don't store well raw) or your mud crabs live.
- The sauce. Marie Rose sauce (the sauce for prawn cocktails) plays well with crustaceans of all kinds. The cheat's version is simply a mix of mayonnaise and tomato ketchup.
- The dressing. Mignonette is the classic choice here: a vinegar sauce flavoured with shallot and pepper that goes gangbusters with oysters. But there's also something to be said for ponzu, the Japanese sauce of soy, mirin and citrus.
- The prawns. Getting the very best wild-caught Australian prawns in good nick can be a challenge at Christmas; the safest bet for a platter is sourcing good frozen cooked prawns ahead and thawing them overnight in a colander in the crisper.
- The lemons. If you were feeling really Martha Stewart you could wrap them in muslin to spare your guests the inconvenience of pips in their oysters. Limes are a nice addition here, as are blood limes or finger limes.
- The clams. Add a bit of excitement to your platter with some clams, simply boiled in salted water till they pop open.
- The oysters. There's no substitute for the freshness of an oyster shucked to order. Rock oysters from northern NSW are a good choice in summer; kept cool (ideally at about 14°C) and wrapped in a damp cloth, they'll hold unopened for at least a week.
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- The Original Seafood Platter. 1 Lobster. 40g butter, chopped. 12 Scallops. 2 tbs olive oil. 2 tsp finely chopped dill. 2 tsp finely chopped chives. 2 tsp finely chopped flat-leaf parsley.
- The Grilled Seafood Platter. 1/2 cup olive oil. 3 garlic cloves, finely chopped. 10 basil leaves, chopped. 1/3 cup lemon juice. 12 scallops on half shell.
- The Simple Seafood Platter. about 800g prawns. One pack of Norwegian Smoked Salmon. lemon wedges, to serve. brown bread, to serve. juice 1 lemon. 1 tbsp Dijon mustard.
- The Raw and Pure Seafood Platter. 16 freshly shucked oysters. 16 scallops. 16 Carabinero Prawns. 2 tbs each salmon and flying fish roe. 250g each sashimi grade salmon, kingfish and tuna, thinly sliced.
- The Shellfish Seafood Platter. 2 kg mixed seafood, such as clams, mussels, prawns and scallops. 2 cloves garlic, peeled. sea salt. freshly ground black pepper.
- Seafood Platter with 3 Sauces. 1 live crab (about 1.35kg), placed in freezer for 30 minutes. 3 live lobsters, placed in freezer for 20 minutes.
- The Party Seafood Platter. Cooked prawns. Ocean trout rillettes. Whipped double cream with salmon roe, served with blinis. Holland Royal Blue Mussels.
- The Seafood Platter for Two. 2 Lobsters, halved & cut into bite size pieces. 8 cooked Tiger Prawns. 8 cooked Carabinero Prawns. rock salt to serve (optional)
- The Fried Seafood Platter (for the little ones) 500g cleaned squid. 40 Tiger Prawns. 500g halibut fillet. Sunflower or canola oil, to deep-fry. 300ml Thai sweet chilli sauce.
- Mixed Sushi & Sashimi Seafood Platter. 100g each sashimi-grade tuna, salmon & kingfish, sliced into 8 pieces. Shredded carrot, daikon (white radish) & cucumber, wasabi paste, Japanese pickled ginger, lemon slices & shiso leaf, to garnish.
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- Casa Loma. BlueBlood Steakhouse. This high-end steakhouse inside Casa Loma serves a decadent seafood tower with king crab, lobster, jumbo prawns, oysters and salmon crudo on their terrace.
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