Must-try seafood platter

Serve up this sensational seafood platter featuring buttery BBQ lobster, herbed scallops and mussels. It's a great way to kick off a meal for large groups.

8

30m

Note: + 15 mins standing time

20m

Ingredients

Buttery BBQ lobster

  • 4 Coles Lobster Tails
  • 40g butter, chopped

Herbed scallops

  • 12 Coles Australian Half-Shell Scallops
  • 2 tbs olive oil
  • 2 tsp finely chopped dill
  • 2 tsp finely chopped chives
  • 2 tsp finely chopped flat-leaf parsley
  • 2 tsp chopped baby capers

Mussels in white wine

  • 1 tbs olive oil
  • 2 finely chopped shallots
  • 1kg Australian Blue Mussels Shell On
  • 1/2 cup (125ml) dry white wine

Mignonette dressing

  • 2 shallots, finely chopped
  • 2 tbs white wine vinegar
  • 2 tbs red wine vinegar
  • 1/2 tsp caster sugar
  • 1/2 tsp salt

Apple cider dressing

  • 1/4 Granny Smith apple, cut into matchsticks
  • 1 tbs apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp salt

To finish the platter

  • 250g Coles Thinly Sliced Smoked Salmon
  • 1kg Coles Fresh Australian Cooked Black Tiger Prawns
  • 12 fresh oysters
  • 1 tbs baby capers
  • Dill sprigs, to serve
  • Mint leaves, to serve
  • Flat-leaf parsley leaves, to serve
  • Seafood sauce, aioli or mayonnaise, to serve
  • Lemon wedges, to serve

Method

STEP 1

To make the buttery BBQ lobster, cut the lobster tails in half lengthways. Heat a barbecue grill or chargrill on medium-high. Spray the lobster with olive oil spray. Season. Cook, turning occasionally, for 8-10 mins or until the lobster shell changes colour and meat is just cooked through. Transfer to a plate. Heat the butter in a medium frying pan over high heat until the butter melts and turns a nutty brown. Pour over the lobster. Cover to keep warm.

STEP 2

To make the herbed scallops, remove shells from the scallops (wash and dry the shells and set aside for serving). Spray a large frying pan with olive oil spray and heat over high heat. Season the scallops. Cook for 1-2 mins each side for medium or until light golden and cooked to your liking. Combine the olive oil, dill, chive, parsley and caper in a bowl. Return scallops to the shells and drizzle with the dressing.

STEP 3

To make the mussels in white wine, heat the oil in a large saucepan over medium heat. Add the shallot and cook, stirring, for 3 mins or until shallot softens. Add the mussels and pour over the wine. Bring to the boil. Cover and cook for 5 mins or until the mussels open. Transfer to a serving bowl, discarding any unopened mussels.

STEP 4

To make the mignonette dressing, place the shallot in a bowl with the combined vinegar, sugar and salt. Stir to combine. Season. Set aside for 15 mins to soak. Spoon over oysters.

STEP 5

Meanwhile, to make the apple cider dressing, place the apple in a bowl with the vinegar, honey and salt. Stir to combine. Set aside for 5 mins to soak. Spoon over oysters.

STEP 6

To finish the platter, arrange the lobster, scallops, mussels and oysters on a large serving platter with the smoked salmon and cooked prawns. Top salmon with capers. Sprinkle with dill sprigs, mint leaves and flat-leaf parsley leaves. Serve immediately with seafood sauce, aioli or mayonnaise and lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.