Oceanic Platter Recipe
Recipe information
Make Oceanic Platter in just 1h . loaded with crab, prawns, squid & more — pure ocean flavours on a plate!
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Ingredients
Seafood
Marinade & Light Coating
Sauce & Dressing
Accompaniments & Garnish
Seafood Prep
1. Clean & dry
Rinse mussels and discard any that do not close when tapped. Pat crab, prawns, squid, scallops and octopus dry with paper towels; removing excess moisture helps sear and prevents steaming.
2. Season lightly
Place prawns, squid rings, scallops and baby octopus (if using) in a bowl. Add 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1/2 tsp sea salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Toss to coat and let rest 10 minutes in the fridge.
3. Marinate crab
In a small bowl combine crab meat with 1 tbs olive oil, 1 tbs lemon juice, a pinch of salt and 1 tbs parsley. Keep chilled until plating so it remains cool and delicate.
Cook Seafood
4. Sear scallops & prawns
Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs olive oil. Pat scallops dry, season with a light pinch of salt. Sear scallops 1.5–2 minutes per side until golden and just opaque. Transfer to a plate and tent with foil. In the same pan add prawns and sear 1.5–2 minutes per side until pink and cooked through; transfer to the plate.
5. Quick-cook squid
Wipe the pan if needed, add 1 tbs olive oil, then add squid rings and cook over high heat for 30–60 seconds, stirring — squid should be just opaque and tender. Remove immediately to avoid rubberiness.
6. Steam mussels
In a covered large saucepan combine mussels with 60 ml white wine and 60 ml seafood stock. Cover and cook over medium-high heat 4–6 minutes until mussels open. Discard any unopened mussels. Remove mussels from shells leaving some in shells for presentation.
7. Optional octopus
If using pre-cooked baby octopus, quickly sear 1–2 minutes per side in a hot pan with a touch of oil to warm and add char. If raw, simmer gently in salted water 25–35 minutes until tender before searing.
Sauce & Finish
8. Make beurre blanc-style sauce
In a saucepan over medium heat, melt 30 g butter and add remaining 60 ml white wine, remaining 60 ml seafood stock, 2 minced garlic cloves and 1 tbs lemon juice. Reduce by half (about 5–7 minutes). Lower heat, whisk in remaining 20 g butter in small pieces until emulsified, then stir in heavy cream, Dijon mustard, capers, lemon zest and chopped parsley. Season with salt, pepper and hot sauce if using. Keep warm (low heat).
9. Thicken for plating (optional)
If you prefer a slightly thicker finish, mix 2 tbs cornstarch with 2 tbs cold water to make a slurry. Whisk a tablespoon at a time into the warm sauce until desired thickness is reached; heat gently to activate, do not boil vigorously.
Accompaniments & Plating
10. Prepare potatoes & salad
If not already boiled, simmer fingerling potatoes in salted water until tender, about 15–20 minutes. Halve and keep warm. Toss baby salad greens or watercress with 1 tbs olive oil, a squeeze of lemon and a pinch of salt just before plating.
11. Grill lemons & toast bread
Brush lemon halves with a dash of oil and grill cut-side down in a hot pan or grill until charred for 2–3 minutes. Lightly toast bread slices or brush with oil and crisp in the oven.
12. Assemble the Oceanic Platter
On a large serving platter arrange salad greens as a bed. Place halved fingerling potatoes on one side. Neatly group crab meat (kept slightly chilled), seared scallops, prawns, squid rings and mussels in clusters to showcase each item. Tuck grilled lemon halves and toast points around the platter. Spoon warm beurre blanc-style sauce lightly over prawns and scallops and serve the remainder in a small pitcher for guests to add. Garnish with extra parsley, capers and microgreens. Finish with a light drizzle of extra virgin olive oil over the greens.
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