Published on myfoodbook (https://myfoodbook.com.au)

Easy As Aussie Seafood Platter

Hot and cold easy seafood platter recipe with salmon, prawns, lobster and oysters

Recipe By:

Great Australian Seafood

www.greataustralianseafood.com.au [1]

Prep Time:

15 minutes

Cook Time:

5 minutes

Serves:

4

There’s nothing more impressive, or downright easy to pull off as this "Easy As" Australian Seafood Platter. The good news is you can ask your fishmonger to do most of the heavy lifting, meaning all you need to do it pick up, plate up and prepare for praise.

Seafood Platter

Ingredients

1 x 2 kg cooked Australian Rock Lobster, halved & cut into bite size pieces
8 cooked Australian Tiger Prawns
8 cooked Australian King Prawns
rock salt to serve (optional)
400 g sliced Tasmanian Atlantic Smoked Salmon
Sourdough bread, lightly toasted to serve
½ cup crème fraiche
Fresh lime to serve

Method

Just before serving, line your platter with rock salt, this will help ensure your seafood stays put, then we recommend putting on the lobster as it will take up the most space. Next up, arrange the prawns, oysters and scallops, ensuring you don’t leave any gaps.
Next, place the smoked salmon on a board with some warm sourdough, crème fraiche and lime wedge, grab your sauces from the fridge and serve. (See recipes below for sauces and sides)

Tips & Hints

Green chilli and lime mayo and Mango and lime salsa can be made the day before. Refrigerate.

Green Chilli and Lime Mayo

Ingredients

2 long green chillies, deseeded & roughly chopped
1 teaspoon finely grated ginger
1 clove garlic roughly chopped
1 tablespoon chopped coriander
1 teaspoon sea salt
Zest and juice of one lime
1 cup mayonnaise

Method

To make the green chilli and lime mayo: add all the ingredients into a small food processor, blitz until combined, and pop it in the fridge until you’re ready to serve. Or, pick up a jar of flavoured mayo and cut out the middleman.

Mango and Lime Salsa

Ingredients

1 mango, peeled, cut into cheeks & finely diced
1 tablespoon finely chopped mint leaves
1 teaspoon finely grated lime zest
1 tablespoon lime juice

Method

To make the mango and lime salsa: place the mango, mint, lime zest and juice into a bowl, toss to combine, and bung it in the fridge with the mayo until it’s party time

Grilled Garlic and Parsley Scallops

Ingredients

8 fresh Australian Scallops in the half shell
150g butter, softened
2 cloves garlic, finely chopped
Sea salt and freshly cracked black pepper
2 tablespoons finely chopped parsley leaves

Method

To prepare the scallops: mix the butter and garlic together in a bowl with a lil’ salt and pepper. Preheat the grill in your oven to high. Top the scallops with the garlic butter, grill for 2-3 minutes and sprinkle with fresh parsley to serve. Add to the seafood platter

Links
[1] https://www.greataustralianseafood.com.au