Seafood Platter Recipe

Prep scallops

Pat scallops dry with paper towels. Season both sides lightly with 1/2 tsp sea salt and 1/4 tsp black pepper.

Heat a large heavy skillet or grill pan over medium-high heat until very hot. Add 1 tbs olive oil and 1/2 tbs butter; swirl to coat.

Place scallops in the pan spaced apart. Cook without moving 1.5–2 minutes until a golden crust forms. Flip and cook 1–1.5 minutes more until just opaque.

In the last 30 seconds, add remaining 1 tbs butter, minced garlic and lemon juice; spoon the melted butter-garlic over the scallops to glaze. Remove to a warm plate and sprinkle with chopped parsley.

Toss the rinsed, dried whitebait gently with 1/2 tsp sea salt and 1/4 tsp black pepper.

Place 1/2 cup plain flour and 2 tsp cornstarch in a shallow bowl, season with a pinch (about 1/8 tsp) salt and mix. Dredge fish in flour mixture to lightly coat; shake off excess.

Heat 200 ml vegetable oil in a deep frying pan over medium heat until shimmering (about 170–180°C / 340–355°F). Test with a small piece — it should sizzle immediately.

Fry the whitebait in batches (do not overcrowd) for about 1.5–2 minutes per batch until crisp and lightly golden. Use a slotted spoon to transfer to paper towels to drain. Keep warm in a low oven while finishing other components.

Serve immediately with lemon wedges.

Cut fish fillets into strips, pat dry, season with 1/2 tsp sea salt and 1/8 tsp black pepper.

In a bowl whisk together 3/4 cup all-purpose flour, 2 tsp rice flour, 1/4 tsp baking powder and 1 tsp sea salt. Gradually whisk in 1/2 cup cold sparkling water until a smooth, slightly thick batter forms (batter should coat back of a spoon). Keep chilled.

Heat 300–350 ml vegetable oil in a deep pan to 180°C (350°F). If you don't have a thermometer, heat until a drop of batter sizzles and rises to the surface.

Working in batches, dip fish strips into the batter, letting excess drip off, then carefully lower into hot oil. Fry 3–4 minutes until batter is golden and fish is cooked through. Remove to paper towels to drain and season lightly with a pinch of salt.

Keep warm in a low oven while you finish remaining items.

Pat calamari rings very dry. In a shallow bowl mix 1/2 cup plain flour, 1 tsp cornmeal, 1/2 tsp paprika, 1/2 tsp sea salt and 1/2 tsp lemon zest (if using).

Heat 300 ml vegetable oil in a heavy pan to 180°C (350°F).

Dredge calamari rings in the flour mixture, shaking off excess. Fry in small batches for 1–1.5 minutes until golden and just crisp — do not overcook or rings turn rubbery.

Transfer to paper towels, season with a small pinch of salt, and keep warm until serving.

In a small bowl combine 1/2 cup mayonnaise, 1 tbs finely chopped dill pickle, 1 tsp chopped capers, 1 tbs minced shallot, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1 tsp chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper.

Stir until smooth and taste — adjust lemon, salt or mustard to preference. Refrigerate until ready to serve.

Arrange mixed salad leaves (if using) on a large platter or two individual plates. Place warm grilled scallops, fried fish strips, whitebait and calamari in separate grouped piles for a composed seafood platter.

Add lemon wedges around the platter and a small bowl of tartar sauce. Garnish scallops and sauce with extra chopped parsley.

Serve immediately while fried items are hot and crispy. Recommended portioning serves 2 people.