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Home  >  Inspire & Create  >  Christmas  >  Must-try Seafood Platter


RECIPE

Must-try Seafood Platter

Prep

30 mins (+20 mins soaking time)


Cooking

20 mins


Difficulty

Easy


Serves

8

Must-try Seafood Platter

Ingredients

  • 4 Coles Lobster Tails, halved lengthways
  • 40g chopped butter
Herbed scallops
  • 12 Coles Australian Half-Shell Scallops, shells washed, dried and reserved for serving
  • 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
  • ½ cup (125ml) dry white wine
Oysters with mignonette dressing
  • 2 shallots, finely chopped
  • 2 tbs white wine vinegar
  • 2 tbs red wine vinegar
  • ½ tsp caster sugar
  • ½ tsp salt
  • ½ dozen oysters
Oysters with apple cider dressing
  • ¼ Granny Smith apple, cut into thin matchsticks
  • 1 tbs apple cider vinegar
  • 1 tsp honey
  • ½ tsp salt
  • ½ dozen oysters
To finish the platter
  • 250g Coles Thinly Sliced Smoked Salmon
  • 1kg Coles Fresh Australian Cooked Black Tiger Prawns
  • 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

  1. To make the buttery BBQ lobster, heat a barbecue grill or chargrill on medium-high. Spray the lobster with olive oil spray and 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 to serve.
  2. To make the herbed scallops, 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. Meanwhile, combine olive oil, dill, chives, parsley and capers in a bowl. Return scallops to the reserved shells and drizzle with dressing to serve.
  3. To make the mussels in white wine, heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, for 3 mins or until shallot softens. Add 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.
  4. To make the oysters with mignonette dressing, place shallot, combined vinegar, sugar and salt in a small bowl. Season. Stir to combine. Set aside for 15 mins to soak. Spoon over oysters.
  5. To make the oysters with apple cider dressing, combine apple, vinegar, honey and salt in a small bowl. Set aside for 5 mins to soak. Spoon over oysters.
  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.