Hello everyone! Thanks for following me along! Summer is my favorite time of year. The days are longer, its warm outside and most importantly seafood is everywhere. The nice thing about this over-the-top creation is that you can change things at whim when it comes to different items. If you prefer certain kinds of seafood more than others—shrimp over clams, for example—you can load up on those! If you’re more inclined to serve raw fish rather than cooked, you can keep it to ingredients that are best-served ice cold and uncooked.
Pro tip: if you’re planning this feast ahead of time, call your local seafood market or grocery store and make sure they have everything, so you can order it for when you’ll need it. That way, you can one stop shop - I ran ALL over town. If you can buy items fresh + alive it's the best way to go. I found a wholesale market off of 82nd with live tanks that was cheaaaaaappp and far more fresh + affordable than Whole Foods. Only downside is you have to kill the food you're cooking, but sometimes we all need to come face to face with the foods we consume.
Garnishes are almost as much a part of the seafood platter experience as the crustaceans themselves. Fill small ramekins or tiny little bowls with sauces and other garnishes. I've included a romesco + aioli for you to add in.
The assembly of this dish is the fun part. Preferably, stick with just one platter if you don’t need too much room (use a multi-tiered platter if you need more). Go for stainless steel, as it’ll stay cool and you can set the container on ice. Make sure to place garnish throughout the dish - I've added fennel, but you can add whatever you have on hand or in the garden!
Are you ready to impress all your guests? Heres what you will need:
I N G R E D I E N T S S E A F O O D
⅓ CUP (80ML) EXTRA VIRGIN OLIVE OIL
3 CLOVES GARLIC, MINCED
BUNDLE OF FENNEL
1/2 cup PARSLEY LEAVES, CHOPPED
SEA SALT AND CRACKED BLACK PEPPER
6 MEDIUM GREEN (RAW) KING PRAWNS (SHRIMP)
4 SHUCKED OYSTERS
3 HALF-SHELL SCALLOPS
1 lb CLAMS
1 lb MUSSELS
1/2 CUP WHITE WINE
3 TBS BUTTER
1 TSP RED PEPPER FLAKES
1 WHOLE LEMON (HALVED)
2. INGREDIENTS ROMESCO
¼ CUP (40G) BLANCHED ALMONDS, TOASTED
2 ROMA TOMATOES (120G), QUARTERED AND SEEDED
½ CUP (120G) STORE-BOUGHT ROASTED CAPSICUM (BELL PEPPER), DRAINED
¼ TEASPOON CHILLI FLAKES
¼ TEASPOON SMOKED PAPRIKA
1 TABLESPOON SHERRY VINEGAR
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
SEA SALT AND CRACKED BLACK PEPPER
3. CHAR GRILLED TOMATO BREAD
1 BAGUETTE (SLICED)
EXTRA VIRGIN OLIVE OIL, FOR BRUSHING, PLUS EXTRA FOR DRIZZLING
1 CLOVE GARLIC, HALVED
2 ROMA TOMATOES (120G), GRATED
SEA SALT AND CRACKED BLACK PEPPER
4. LEMON GARLIC AIOLI
3/4 CUP MAYONASE
3 CLOVES GARLIC, MINCED
2 1/2 TBS LEMON JUICE
3/4 TSP SALT
1/2 TSP FRESH GROUND PEPPER
M E T H O D
1. CLAMS & MUSSELS
1. In a large sauté pan over medium heat, melt the butter.
2. Add the garlic, green onions and red pepper flakes and cook for 2-3 minutes or until softened, stirring occasionally.
3. Add the white white and after it comes to a simmer, add the clams. Cook for another 3-4 minutes.
4. The majority of the clams should be wide open; discard any that do not open. If most aren't open yet, and your clams are a bitter larger, keep cooking for a few minutes so they open.
5. Carefully remove the closed clams and transfer the open clams to a serving bowl. Ladle the white wine broth over the clams followed by a squeeze of lemon juice. Taste and add salt as needed, to preference. Make sure to remove all clams that haven't opened.
PRAWNS
1. Bring 10 cups of water to a boil over high heat in a stockpot. Add 1 tsp. salt.
2. Place the whole shrimp, shell still on, into the boiling water. Boil the shrimp for three to five minutes or until the shrimp begin to curl and turn bright pink.
3. Remove the shrimp from the water with the skimmer. Serve them hot or peel and de-vein them for the diners before you serve them (I think they look best head on).
SCALLOPS
1. sprinkle the scallops with sea salt and black pepper (both sides)
2. Next grab a skillet, preferably cast-iron. Cast iron pans are my favorite for searing because they retain heat so well and preheat nicely.
3. Heat up the skillet until it’s really hot, and add some high smoke point oil.
4. Drop in your scallops, and make sure to give them enough space in the pan so they’re not steaming each other.
5. Sear the scallops for about 2 minutes on the first side, then add a small pat of butter to the pan while the other side finishes cooking, to flavor the scallops.
6. Once the the scallops are done cooking, serve immediately, and make sure to transfer them to another dish for serving. The cast iron retains heat and will continue cooking the scallops unless you take them out.
OYSTERS
1. Shuck your oysters if you haven't already purchased them pre-shucked. Keep in shell and discard other half.
2. ROMESCO
1. To make romesco, place the almonds in a small food processor and process until ground.
2. Add the tomato, capsicum, chilli, paprika, vinegar, oil, salt and pepper and process until smooth. Set aside.
3. Preheat a char-grill pan or barbecue over high heat.
3. CHAR GRILLED BREAD
1. Brush the bread with oil and cook, in batches, for 1–2 minutes each side or until charred.
2. Rub the hot bread with garlic and top with the tomato.
3. Sprinkle with salt, pepper and drizzle with extra oil.
4. Place the seafood on a serving plate, drizzle with the remaining parsley, oil and sprinkle with salt and pepper. Serve with the romesco, aioli and char-grilled tomato bread.
4. LEMON GARLIC AIOLI
1. Zest Lemon
2. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
ENJOY!