Seafood Pan Roast Recipe

Name: Seafood Pan Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons fresh lemon juice; 1/4 cup minced shallot; 1/4 cup creme fraiche; 1/2 cup plus 1 tablespoon extra-virgin olive oil; Salt and freshly ground black pepper; 1/2 fennel bulb, very finely diced; 2 tablespoons finely chopped fennel fronds; 6 jumbo shrimp, butterflied in their shells; Three 8-ounce frozen raw South African lobster tails, thawed and halved lengthwise; 6 oysters, shucked and both shells reserved; 6 large sea scallops, 2 to 3 ounces each; Garlic toast, for serving

Servings: persons

1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup minced shallot
1/4 cup creme fraiche
1/2 cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1/2 fennel bulb, very finely diced
2 tablespoons finely chopped fennel fronds
6 jumbo shrimp, butterflied in their shells
Three 8-ounce frozen raw South African lobster tails, thawed and halved lengthwise
6 oysters, shucked and both shells reserved
6 large sea scallops, 2 to 3 ounces each
Garlic toast, for serving

1
In a medium bowl, whisk the lemon juice with the shallot and creme fraiche.
2
Gradually whisk in the olive oil and season with salt and pepper.
3
Whisk in the diced fennel and chopped fennel fronds.
4
Preheat the broiler and position a rack 6 inches from the heat.
5
Arrange the shrimp, lobster tails and oyster shell halves in a roasting pan in a single layer.
6
Place the scallops in the 6 flattest oyster shells.
7
Place the oysters in the remaining shells.
8
Spoon 3/4 cup of the vinaigrette over the seafood, being sure to coat them completely.
9
Season with pepper and broil until lightly browned, about 7 minutes.
10
Transfer the seafood to plates and drizzle with some of the vinaigrette, passing the toast and any remaining vinaigrette at the table.

1345

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 12 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons fresh lemon juice, 1/4 cup minced shallot, 1/4 cup creme fraiche, 1/2 cup plus 1 tablespoon extra-virgin olive oil, and more.

Yes, Seafood Pan Roast 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!

Seafood Pan Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions