Seafood Plateau Recipe
Make Seafood Plateau Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Jewels of the Sea
Method
Jewels of the Sea
Prep seafood
Rinse all shellfish under cold water. Scrub mussels and clams, discard any with broken shells or that remain open after a light tap. Pat shrimp and scallops dry. If lobster tail is whole, split lengthwise through the top shell to expose meat and gently loosen meat from shell but keep attached at base.
Season butter sauce
Melt 6 tablespoons of the unsalted butter in a small saucepan over low heat. Stir in minced garlic, 2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 teaspoon Old Bay, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Keep warm on lowest heat — do not let garlic brown.
Steam shellfish
In a large wide pot with a tight-fitting lid or a large steamer, combine 1 cup dry white wine and 1 cup water and bring to a simmer over high heat. Add mussels and clams, cover, and steam for 5–7 minutes until shells open. Remove opened shellfish with tongs to a large platter; discard any that remain closed.
Poach lobster tail
Lower heat under the pot to maintain a gentle simmer. Nestle the split lobster tail into the pot (or use a steamer basket), cover and cook for 6–8 minutes until meat is opaque and just cooked through. Remove and transfer to platter.
Sear scallops and shrimp
Heat a large heavy skillet over high heat with 2 tablespoons olive oil. Season scallops and shrimp lightly with remaining 1/2 teaspoon sea salt, 1/4 teaspoon black pepper and 1 teaspoon smoked paprika. Sear scallops 1½–2 minutes per side until golden crust forms and opaque throughout; remove to platter. Sear shrimp 1–2 minutes per side until pink and curled; remove to platter.
Finish butter sauce and aioli
Melt the remaining 2 tablespoons butter into the garlic butter pan, stir in remaining 1 tablespoon lemon juice and remaining 2 tablespoons chopped parsley. Taste and adjust seasoning (add remaining salt/pepper or more lemon to taste). Keep warm. If serving drawn butter separately, keep in a small warm bowl.
Assemble seafood plateau
On a large chilled or room-temperature platter, artfully arrange mussels, clams, lobster tail, crab legs, scallops, and shrimp. Place small bowls of cocktail sauce and aioli/drawn butter on the platter. Tuck lemon wedges, crusty bread or boiled potatoes around the seafood. Spoon a few tablespoons of the garlic butter over some of the items and sprinkle the whole platter with the remaining chopped parsley and a light dusting of Old Bay.