Seafood Trio Wshrimp Scallops And Crab

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.

SHRIMP, SCALLOPS AND MUSSELS IN A BASIL WINE SAUCE

Steps:

• Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned.
• Add scallions to the pot and saute for another 5 minutes.
• Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues.
• Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.
• Serve with the bread to soak up the sauce in a deep bowl and enjoy!

GRILLED SNOW CRAB W/SHRIMP, SCALLOPS AND CRAWFISH

Steps:

• You will also need two 8" foil pans.
• Crab butter (x2): 1.5 sticks butter (softened), 1tbsp Old Bay, 1tsp Olive oil, 1tsp Garlic juice (from the jar). Blend all together. One for basting the crab, one for dipping.
• As with most outstanding dishes, the preparation is key to developing the flavors. This is how I prep these dishes and the family loves the results. Due to my location, all of these ingredients are frozen from the store. Fresh is always best, but you make do with what you can get your hands on.
• Snow crab: To thaw these I use a large roasting pan and add sea salt (2 tbsp), lemon juice (1/4 C), and garlic juice (2 tbsp) to the water (just enough to cover most of the crab) and place in fridge overnight. About 4 hrs before cook time, drain the crab legs and pat dry with paper towels. Brush crab butter liberally all over the clusters and return to roaster, cover and refrigerate.
• Shrimp and Scallops: To thaw I use a large bowl to combine these and use the same set up as with the crab legs, just adjust the salt/lemon juice/garlic accordingly to the smaller amount of water used. After finishing the snow crab prep, prep your shrimp and scallops-rinse/drain well, back in the bowl and sprinkle 1.5-2 tbsp Tony Chachere over the shrimp and scallops while gently mixing to get a good coverage on all. Cover and back in fridge.
• Crawfish: Since I have to buy these frozen (pre-cooked) to thaw I use the same as the shrimp and scallops, prep is the same also except use the Slap Ya Mama (mudbugs gotta have heat!).
• Prep your grill for around 350 degrees (med to med high) but no hotter than 360. Set up with 3/4 of surface direct heat and 1/4 indirect. I am a charcoal guy so this prep time gives me about 20min to get the rest of my prep stuff done. You gassers will have to adjust accordingly....
• Final prep for shrimp, scallops and crawfish: Take the two 8" foil pans and add ½ stick of butter (softened), 1tsp lemon juice, and 1tsp minced garlic to each. One pan is for the shrimp and scallops and one is for the crawfish. Done worry about melting the butter and mixing all the ingredients for now.
• Shrimp and scallop pan: also add rosemary and 1tsp Tony Chachere, add shrimp and scallops to pan.
• Crawfish pan: add 1tbsp Slap Ya Mama then add crawfish.
• Place uncovered pans on your grill, directly over coals and close the lid. Give it about 4-5 minutes (no peeking!). By this time your butter should be bubbling, if not close lid and wait a couple more minutes. Once your butter is bubbling in both pans, gently stir both pans and tightly cover/seal with foil (this really gets the butter/seasonings cooked in). If you have a larger grill, place both pans on the indirect heat area. If you do not have a large enough grill, then place pans in a pre-heated oven (300 degrees).
• Grab your crab legs, left over crab butter, long handled baster brush, and tongs: the size of your direct heat cooking area will determine how many clusters you cook at once. (Be sure to have a serving dish handy to transfer cooked legs onto so that you can keep cooking. I place my serving dish on top of the 2 foil pans so everything stays hot. Another covered roasting pan on the side will work as well.) I cook my crab legs 3 clusters at a time for about 2-3 min per side (pale underside will brown and top sides will deepen red). 3 clusters provides adequate space for the clusters to be spread out and cook evenly. Don't pile the clusters on top of each other, this will cause uneven cooking. Back to the grilling: add your clusters and close the lid immediately, this will minimize the flaring up as the butter melts. 2-3 minutes and then flip the clusters and baste with crab butter; close lid immediately. 2-3 minutes and place in serving dish, brush with crab butter and repeat with next set of clusters. Watch your time as it is very easy to overcook the crab which will dry out the meat.
• Remove all from the grill, transfer shrimp/scallops and crawfish into serving bowls, serve immediately and enjoy!