Seafoodplatterfortwo Recipes

SEAFOOD PLATTER

Steps:

• Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
• Combine all the ingredients and serve with the seafood.
• Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.

SEAFOOD PLATTER FOR TWO

Steps:

• TO PREPARE: Cut the lobster tails and bend back in butterfly style.
• Shell and devein the scampis, prawn and shrimps.
• Extract the meat from the crab claws.
• If not already done, remove the oysters and scallops from the shell and coat with breadcrumbs.
• Finally, wash the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
• PROCEED WITH THE FOLLOWING COOKING METHODS, SIMULTANEOUSLY: CRABMEAT: Place the crabmeat in a small ovenproof dish, add 1/3 tsp garlic, 1 tsp lemon juice and half the white wine and bake in a moderate oven for 10-15 minutes.
• LOBSTER TAILS: Place in an oven pan; add 1 oz (25 g) butter and 1 tsp lemon juice and bake in moderate oven 8- 10 minutes.
• Melt 1 oz (25 g) butter in a frying pan; add 1/3 tsp garlic and the remaining wine.
• Sauté scampi, prawns and shrimp for 2 minutes, stirring continuously.
• Heat the oil and deep fry the scallops until golden; transfer to a small ovenproof dish; add the remaining butter, garlic and lemon juice and place in a broiler for 5 minutes.
• Reheat the oil and deep fry the oysters until golden.
• Cut the whole lemon in half and remove the seeds.
• Cut the tomato into wedges.
• Steam asparagus spears for 5 minutes and plunge immediately into ice water.
• To serve: Arrange attractively on a bed of lettuce on a silver platter.
• Garnish with lemon halves and tomato wedges.
• Drape asparagus spears across the top of the tray.
• Pour over the Cognac, set aflame and serve immediately.

SIMPLE SEAFOOD PLATTER

Steps:

• Whisk the lemon juice with the mustard, then mix into the mayonnaise with the dill. Prepare up to a day ahead and chill.
• Lay out the seafood on a platter with lemon wedges and a bowl of the mayonnaise in the middle so everyone can help themselves. Serve with plenty of fresh brown bread.