A fresh seafood platter is a real classic and it won’t be complete without a good seafood sauce. We came up with a list of 11 amazing and delicious seafood platter ideas. Here’s what you need to give yours the wow factor. From a simple seafood platter up to a party seafood platter.
The beauty of a perfect seafood platter is that anything goes with it. Start with cooked prawns – they’re a crowd-pleaser that need almost no preparation. From there, add whatever seafood you fancy, such as steamed mussels, buttery scallops and barbecued prawns and lobster tails. Make it complete with a dipping sauce, then finish with fresh herbs and lemon and lime wedges.
Enjoy our 11 favorite seafood platter recipes with your family and friends and don’t forget to #loveit #shareit #eatit when you really enjoyed your dish! @SeafoodFriday
You can order all included seafood products on www.seafoodfriday.hk
1. The Original Seafood Platter
- 1 Lobster
- 40g butter, chopped
- 12 Scallops
- 2 tbs olive oil
- 2 tsp finely chopped dill
- 2 tsp finely chopped chives
- 2 tsp finely chopped flat-leaf parsley
- 2 tsp chopped baby capers
- 1 tbs olive oil
- 2 finely chopped shallots
- 1kg Holland Royal Blue Mussels
- 1/2 cup (125ml) dry white wine
- 2 shallots, finely chopped
- 2 tbs white wine vinegar
- 2 tbs red wine vinegar
- 1/2 tsp caster sugar
- 1/2 tsp salt
- 1/4 Granny Smith apple, cut into matchsticks
- 1 tbs apple cider vinegar
- 1 tsp honey
- 1/2 tsp salt
- 250g Thinly Sliced Smoked Salmon
- 1kg Tiger Prawns
- 12 fresh oysters
- 1 tbs baby capers
- Dill sprigs, to serve
- Mint leaves, to serve
- Flat-leaf parsley leaves, to serve
- Seafood sauce, aioli or mayonnaise, to serve
- Lemon wedges, to serve
- To make the buttery BBQ lobster, cut the lobster tails in half lengthways. Heat a barbecue grill or chargrill on medium-high. Spray the lobster with olive oil spray. Season. Cook, turning occasionally, for 8-10 mins or until the lobster shell changes colour and meat is just cooked through. Transfer to a plate. Heat the butter in a medium frying pan over high heat until the butter melts and turns a nutty brown. Pour over the lobster. Cover to keep warm.
- To make the herbed scallops. Spray a large frying pan with olive oil spray and heat over high heat. Season the scallops. Cook for 1-2 mins each side for medium or until light golden and cooked to your liking. Combine the olive oil, dill, chive, parsley and caper in a bowl.
- To make the mussels in white wine, heat the oil in a large saucepan over medium heat. Add the shallot and cook, stirring, for 3 mins or until shallot softens. Add the mussels and pour over the wine. Bring to the boil. Cover and cook for 5 mins or until the mussels open. Transfer to a serving bowl, discarding any unopened mussels.
- To make the mignonette dressing, place the shallot in a bowl with the combined vinegar, sugar and salt. Stir to combine. Season. Set aside for 15 mins to soak. Spoon over oysters.
- Meanwhile, to make the apple cider dressing, place the apple in a bowl with the vinegar, honey and salt. Stir to combine. Set aside for 5 mins to soak. Spoon over oysters.
- To finish the platter, arrange the lobster, scallops, mussels and oysters on a large serving platter with the smoked salmon and cooked prawns. Top salmon with capers. Sprinkle with dill sprigs, mint leaves and flat-leaf parsley leaves. Serve immediately with seafood sauce, aioli or mayonnaise and lemon wedges.
2. The Grilled Seafood Platter
- 1/2 cup olive oil
- 3 garlic cloves, finely chopped
- 10 basil leaves, chopped
- 1/3 cup lemon juice
- 12 scallops on half shell
- 3 lobster tails, halved lengthways
- 1kg tiger prawns
- 500g baby squid tubes with tentacles
- Lemon wedges, to serve
- 1/4 cup olive oil
- 2 cups sourdough breadcrumbs
- 2 garlic cloves, finely chopped
- 2 tablespoons chopped flat-leaf parsley
- 2 red capsicums
- 1 large vine-ripened tomato
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 2 teaspoons sweet paprika
- 1/2 cup whole blanched almonds, toasted, roughly chopped
- 2 tablespoons sherry vinegar or red wine vinegar
- For the herb crumbs, heat oil in a frypan over medium-high heat. Add crumbs and cook, stirring, for 3-4 minutes until light golden. Add garlic and cook for a further 1 minute or until fragrant and crisp. Stir through parsley, then set aside.
- For the romesco, cook capsicums and tomato over an open flame on the stovetop, or under a hot grill, turning, until skins are charred and blackened. Place in a zip-lock bag, seal and cool for 10 minutes. Peel and discard skins, remove seeds, then roughly chop.
- Heat oil in a frypan over medium heat, add capsicum and cook, stirring, for 2-3 minutes until softened. Add tomato, garlic and paprika, and cook for a further 2 minutes or until fragrant. Place a quarter of the herb crumbs in a food processor with the almonds, and pulse to combine. Add capsicum mixture with the vinegar and 1/4 cup (60ml) water, season, then whiz to a smooth puree. Set aside.
- Combine oil, garlic, basil and lemon juice in a bowl. Season, then brush scallops with a little oil mixture and set aside. Add remaining seafood to bowl and turn to coat.
- Preheat a barbecue or chargrill pan to medium-high. Cook lobster, shell-side down first, turning once, for 5-6 minutes until shells turn pink. Halfway through cooking lobster, add prawns and cook, turning once, for 2-3 minutes until just cooked. Add squid and cook, turning once, for 1-2 minutes. Add scallops and cook for 30 seconds each side. Return scallops to shells and arrange remaining seafood on a platter. Scatter with remaining herb crumbs and serve with romesco and lemon wedges.
3. The Simple Seafood Platter
- about 800g prawns
- One pack of Norwegian Smoked Salmon
- lemon wedges, to serve
- brown bread, to serve
- juice 1 lemon
- 1 tbsp Dijon mustard
- 150ml good-quality mayonnaise
- small bunch dill, finely chopped
- Whisk the lemon juice with the mustard, then mix into the mayonnaise with the dill. Prepare up to a day ahead and chill.
- Lay out the seafood on a platter with lemon wedges and a bowl of the mayonnaise in the middle so everyone can help themselves. Serve with plenty of fresh brown bread.
4. The Raw and Pure Seafood Platter
- 16 freshly shucked oysters
- 16 scallops
- 16 Carabinero Prawns
- 2 tbs each salmon and flying fish roe
- 250g each sashimi grade salmon, kingfish and tuna, thinly sliced
- 2 tsp vodka
- 2 tbs chardonnay vinegar
- 1 tsp dry vermouth
- 1 eschalot, finely chopped
- 30g fresh horseradish, finely grated
- 2 tbs finely chopped coriander leaves
- 1 tsp each caster sugar and salt flakes
- 1 tsp extra virgin olive oil
- 1 tbs white wine vinegar
- For the horseradish paste, combine all ingredients in a bowl. Cover with plastic wrap and chill until ready to serve.
- For the mignonette, combine all ingredients in a bowl with 1 tsp freshly ground black pepper. Cover with plastic wrap and chill until ready to serve.
- Fill a large serving bowl with ice. Arrange oysters, scallops and prawns over ice. Place roe in small separate bowls and place over ice. On a separate platter, arrange salmon, king fish and tuna. Serve with martini mignonette and horseradish and coriander.
5. The Shellfish Seafood Platter
- 2 kg mixed seafood, such as clams, mussels, prawns and scallops
- 2 cloves garlic, peeled
- sea salt
- freshly ground black pepper
- 2 lemons
- extra virgin olive oil
- a few sprigs of soft fresh herbs, such as parsley, mint and tarragon, leaves picked and chopped, to serve
- Fire up the BBQ an hour or two before you’re ready to cook. When the temperature has reached 180°C, or slightly lower, and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed.
- Clean and wash the shellfish, pulling the beards off the mussels and throwing away any open ones.
- Peel the garlic and bash with a good pinch of sea salt in a pestle and mortar until creamy, then finely grate in the lemon zest. Add a good pinch of black pepper and pour in enough oil to make a dressing.
- Tip the shellfish into a large roasting tray and drizzle with the dressing. Toss everything together, then spread the shellfish out into an even layer.
- Halve the lemons, add them to the tray, then slide the tray into the hot oven and roast for 10 minutes or until all the shells have opened and the prawns and scallops are golden and cooked through. Keep an eye on them and rotate the tray for even cooking.
- Pick and chop the herb leaves and serve the shellfish straight away, scattered with chopped herbs, and with lots of napkins!
6. Seafood Platter with 3 Sauces
- 1 live crab (about 1.35kg), placed in freezer for 30 minutes
- 3 live lobsters, placed in freezer for 20 minutes
- 12 medium cooked tiger prawns
- 12 freshly shucked oysters
- 1 tsp each finely chopped chives, tarragon and chervil
- 2 tbsp tomato sauce
- 4 drops Tabasco, or to taste
- ½ tsp Worcestershire sauce
- To serve: rock salt or crushed ice and lemon wedges
Shallot vinegar dressing
- 60 ml rice wine vinegar (¼ cup)
- 60 ml red wine vinegar (¼ cup)
- 55 gm caster sugar (¼ cup)
- 4 golden shallots, finely diced
- 4 egg yolks
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
- 200 ml olive oil
- 200 ml grapeseed oil
- For shallot vinegar dressing, stir vinegars and sugar in a small saucepan over medium heat to dissolve sugar, then remove from heat. Add shallots and set aside to cool.
- For mayonnaise, process yolks, lemon juice and mustard in a food processor until smooth. With motor running, gradually add combined oils in a thin steady stream until thick and emulsified. Season to taste and refrigerate until required. Makes 450ml.
- Bring a large saucepan of salted water to the boil. Add crab, cover and bring back to the boil, then remove lid and cook until crab is just cooked and bright orange (10-12 minutes). Remove from water, set aside. Bring water back to the boil, then add lobsters and cook until just cooked and red (3-5 minutes). Remove and set aside.
- Divide mayonnaise among two bowls, add herbs to one, stir to combine, season to taste. Add tomato sauce, Tabasco and Worcestershire sauce to remaining mayonnaise, stir to combine, season to taste.
- Scatter rock salt or crushed ice over serving platters and arrange seafood on top. Serve with herb mayonnaise, cocktail sauce, shallot vinegar dressing and lemon wedges.
7. The Party Seafood Platter
- Cooked prawns
- Ocean trout rillettes
- Whipped double cream with salmon roe, served with blinis
- Holland Royal Blue Mussels
- Baby octopus
- Green olives
- Oysters with apple and cucumber dressing (combine 1 tbs each finely chopped apple cucumber and eschalot with 1/4 cup white wine vinegar)
- Cherry tomatoes on the vine
- Wedge of feta drizzled with extra virgin olive oil and scattered with lemon thyme
- Micro herbs
- Slices of grilled baguette
- This seafood-focused platter incorporates oysters and prawns, alongside cured and pickled items such as mussels, octopus and rillettes. Finishing touches could include a good wedge of feta drizzled in oil and topped with herbs, a vinaigrette made with a few simple ingredients, and grilled sourdough.
8. The Seafood Platter for Two
- 2 Lobsters, halved & cut into bite size pieces
- 8 cooked Tiger Prawns
- 8 cooked Carabinero Prawns
- rock salt to serve (optional)
- 400 g sliced Smoked Norwegian Salmon
- Sourdough bread, lightly toasted to serve
- ½ cup crème fraiche
- Fresh lime to serve
Green chilli and lime mayo:
- 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
Mango and lime salsa:
- 1 mango, peeled, cut into cheeks & finely diced
- 1 tablespoon finely chopped mint leaves
- 1 teaspoon finely grated lime zest
- 1 tablespoon lime juice
Grilled garlic and parsley scallops:
- 8 Scallops
- 150g butter, softened
- 2 cloves garlic, finely chopped
- Sea salt and freshly cracked black pepper
- 2 tablespoons finely chopped parsley leaves
- 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)
Green chilli and lime mayo:
- 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.
Mango and lime salsa:
- 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:
- 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
9. The Fried Seafood Platter (for the little ones)
- 500g cleaned squid
- 40 Tiger Prawns
- 500g halibut fillet
- Sunflower or canola oil, to deep-fry
- 300ml Thai sweet chilli sauce
- 2 tbs light soy sauce
- 1/2 tsp five-spice powder
- 1 1/2 cups plain flour
- 1 1/2 cups cornflour
- 500-600ml ice-cold soda water
- For the dipping sauce, mix together the ingredients and 1/4 cup (60ml) cold water in a small bowl. Set aside.
- Cut the squid hoods across into 1cm-thick rings and cut the tentacles into pairs. Remove the heads from the prawns and peel, leaving the tail intact. Cut the fish diagonally across into thick strips about the size of your index finger.
- Half-fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C. (If you don’t have a deep-fryer thermometer, test a cube of bread – it will turn golden in 30 seconds when the oil is hot enough.)
- For the tempura halibut, sift the plain flour, cornflour and 1/4 teaspoon salt into a large bowl. Just before you start cooking, gradually stir the soda water into the flour mixture until just combined. The halibut should be a little bit lumpy, but if it seems too thick, add more soda water. (When the tempura is cooked, you want the batter to coat the seafood in a very thin, almost transparent layer.)
- Drop the seafood pieces, in batches, into the batter, then lift out one at a time, and immediately drop into the hot oil. Deep-fry for 1 minute or until the batter is crisp and lightly golden, then use a slotted spoon or tongs to lift out. Drain on lots of paper towel. Repeat with remaining seafood.
- Transfer the seafood tempura to a warm platter with the dipping sauce and serve immediately.
10. Mixed Sushi & Sashimi Seafood Platter
- 100g each sashimi-grade tuna, salmon & kingfish, sliced into 8 pieces
- Shredded carrot, daikon (white radish) & cucumber, wasabi paste, Japanese pickled ginger, lemon slices & shiso leaf, to garnish
- 350g short-grain rice
- 100ml Japanese red vinegar
- 1/3 cup (75g) white sugar
- 4cm square piece dried kombu seaweed
- For the vinegared rice, rinse and rub the rice in a continuous motion under cold running water until it runs clear. Place rice and 450ml water in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes until cooked but grains are quite firm. Remove from heat and set aside for 15 minutes, then drain off any excess water.
- Meanwhile, simmer 4 tablespoons vinegar with the sugar and 1 tablespoon salt in a small saucepan over medium heat for 4-5 minutes, stirring, until sugar dissolves. Don’t allow mixture to boil. Add kombu, then remove from the heat. Once cool, stir in the remaining vinegar. Tip the rice into a large, deep dish. Pour 4 tablespoons of the vinegar mixture over the rice while it’s still warm and stir to coat the grains thoroughly. Continue to blend in the remaining vinegar mixture, mixing with a wide wooden spoon until the rice is evenly coated. Discard kombu, then cover rice with a well-wrung-out damp cloth until ready to use.
- Using wet hands, mould heaped tablespoons of the rice into 9 logs. Top logs with slices of fish to form nigiri sushi. Arrange the nigiri sushi on a platter with the remaining fish and garnishes, then serve immediately.
11. The Perfect Seafood Platter Sauce
- 6 egg yolks
- 1 lemon, zested, juiced
- ¼ cup (60ml) tomato sauce
- 1 tbs Worcestershire sauce
- 2 drops Tabasco sauce
- 2 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp paprika
- 1½ cups (375ml) sunflower or canola oil
- Paprika, extra, to serve
- Place egg yolks, ¼ cup (60ml) lemon juice, tomato sauce, Worcestershire sauce, Tabasco, mustard, salt and paprika in the Vitamix. Secure the lid.
- Start blending on low speed, then increase to high and blend for 10 secs.
- Reduce speed to low. With the motor running, remove the plug in the lid and add the oil in a thin, steady stream or until the sauce thickens. Transfer to an airtight container and place in the fridge to chill.
- Transfer to a serving bowl. Sprinkle with paprika and lemon zest. Season and your perfect seafood platter is ready to go!