Platter Of Roasted Shellfish With Trio Of Sauces

Name: Platter Of Roasted Shellfish With Trio Of Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons extra-virgin olive oil, divided; 1/4 cup minced shallots; 2 tablespoons minced fresh Italian parsley; 1/2 teaspoon finely grated lemon peel; 3 large frozen uncooked lobster tails, thawed, cut lengthwise in half; 6 uncooked jumbo shrimp (about 12 ounces), peeled, deveined, butterflied; 6 very large sea scallops; 2 pounds cooked large Alaska King crab legs, cut lengthwise in half; 3 tablespoons water; Lemon wedges; Fresh Italian parsley sprigs

Servings: persons

8 tablespoons extra-virgin olive oil, divided
1/4 cup minced shallots
2 tablespoons minced fresh Italian parsley
1/2 teaspoon finely grated lemon peel
3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
6 uncooked jumbo shrimp (about 12 ounces), peeled, deveined, butterflied
6 very large sea scallops
2 pounds cooked large Alaska King crab legs, cut lengthwise in half
3 tablespoons water
Lemon wedges
Fresh Italian parsley sprigs

1
Preheat oven to 450u00b0F. 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.
2
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.
3
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.

1344

kcal

Calories

152

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 tablespoons extra-virgin olive oil, divided, 1/4 cup minced shallots, 2 tablespoons minced fresh Italian parsley, 1/2 teaspoon finely grated lemon peel, and more.

Yes, Platter Of Roasted Shellfish With Trio Of Sauces falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Platter Of Roasted Shellfish With Trio Of Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions