How to make the perfect seafood platter

Recipes / Australian Recipes
 29 Nov 2017   
Nothing beats an indulgent entertaining seafood platter (RECIPE BELOW). This platter is a combination of hot and cold seafood, delicately put together to look even more tempting. SUBSCRIBE Get 2-3 brand new videos every week (TUE, THU, FRI), including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: HOT & COLD SEAFOOD GRAZING PLATTER Serves 8 Prep 25 mins Cooking 25 mins 2 zucchini, thinly sliced diagonally 1 eggplant, thinly sliced crossways ¼ cup (60ml) olive oil 2 garlic cloves, crushed 24 raw banana prawns, peeled leaving tail intact, deveined 4 raw lobster tails, halved lengthways 170g jar marinated artichokes, drained 280g jar chargrilled peppers, drained 100g semi-dried tomatoes, drained 24 fresh oysters† Basil remoulade ½ cup (150g) whole-egg mayonnaise ¼ cup finely shredded basil 2 tbs finely chopped drained pickled baby cucumbers 1½ tbs lemon juice 1 tsp Dijon mustard Caper & lemon dipping sauce ¼ cup (60ml) lemon juice ¼ cup (60ml) olive oil 1 shallot, finely chopped 2 tbs finely chopped dill 1 tbs drained baby capers 1. To make basil remoulade, combine mayonnaise, basil, cucumber, lemon juice and mustard in a bowl. Season. 2. To make the caper dipping sauce, combine the lemon juice, oil, shallot, dill and capers in a bowl. 3. Preheat a barbecue grill or chargrill on medium-high. Combine zucchini, eggplant and half the oil and garlic in a large bowl. Season. Cook on grill, in batches, for 2-3 mins each side or until lightly charred. Transfer to a plate. Cover with foil to keep warm. 4. Combine prawns, lobster tail and remaining oil and garlic in a bowl. Cook lobster on grill for 3-4 mins each side or until just cooked through and the shell changes colour. Transfer to a plate. Cook prawns for 2 mins each side or until prawns just change colour and curl. Transfer to a plate. 5. Arrange zucchini mixture, artichoke, peppers and tomato on a large serving platter with prawns, lobster, oysters, basil remoulade and dipping sauce. SERVE WITH sliced Coles Bakery Rustic Baguette* and lemon and lime wedges WATCH MORE Want more entertaining ideas to get you through summer? Check out our Summer Entertaining playlist:, which includes: How to make antipasto mini quiches: How to make the new spinach cob: How to make watermelon iceblocks: Nutella-stuffed Raspberries: How to mix a pretty pink funfetti margarita: More AT HOME WITH COLES videos | Shop online with Coles | More recipes on Facebook | Follow us on Twitter | More great recipes |


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