Gzs Grilled Seafood Platter Recipes

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GZ'S GRILLED SEAFOOD PLATTER



GZ's Grilled Seafood Platter image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

Kosher salt and freshly ground black pepper
2 frozen lobster tails, thawed in the refrigerator overnight
Sixteen U10 to U12 sea scallops
16 colossal or extra-colossal shrimp (U8), shells on and deveined
1 pound good-quality unsalted butter, at room temperature
2 teaspoons smoked paprika
1 teaspoon chili powder
1 habanero chile, seeded and minced
1 clove garlic, grated
1 tablespoon chopped capers
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh chives
Zest of 2 lemons, plus 2 lemons, halved
Nonstick cooking spray or canola oil, for the grill grates
Olive oil, for drizzling

Steps:

  • Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the lobster tails to the boiling water and cook for 8 minutes, then remove to the ice water and let sit until chilled. Slice in half lengthwise, cutting through the shells, and devein.
  • Use 2 parallel skewers to thread 4 or 5 scallops, then repeat with the remaining scallops so you have 4 sets of double skewers. Repeat the same process with the shrimp. Thread all 4 lobster tail halves on two more skewers. Refrigerate until ready to grill.
  • Stir together the butter, paprika, chili powder, habanero and garlic in a medium pot, then season with salt and pepper. Place over low heat and heat until just melted.
  • Combine the capers, cilantro, mint, parsley, tarragon, thyme, chives and lemon zest in a medium bowl and mix. Add half to the melted butter and reserve the rest to garnish the platter.
  • Heat a grill to medium-high heat. Once the grill is hot, spray lightly with nonstick cooking spray or wipe down with paper towels dipped in canola oil.
  • Grill each lemon half, flesh-side down, until charred, 2 to 3 minutes per side. Set aside.
  • Place all the skewered seafood on a sheet tray and sprinkle both sides with salt and pepper; drizzle with olive oil. Place on the grill and cook with the lid open, flipping once, until the scallops and shrimp are opaque in the centers and the lobster tails are just lightly charred and warmed through, 2 to 4 minutes per side.
  • Remove all the grilled seafood to a large platter, then pour about half of the butter mixture over the top. Pour the remaining butter into 4 small ramekins and serve on the side for dipping. Garnish the platter with the remaining herb mixture and serve with the grilled lemon halves.

PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES



Platter of Roasted Shellfish with Trio of Sauces image

Provided by Jeanne Thiel Kelley

Categories     Roast     Low Cal     Crab     Lobster     Scallop     Shrimp     Summer     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

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
Lemongrass and Cilantro Sauce
Saffron Mayonnaise
Roasted Grape Tomato, Orange, and Basil Relish

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.

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