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.
Ingreadient:
- 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
- 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
- 1 mango, peeled, cut into cheeks & finely diced
- 1 tablespoon finely chopped mint leaves
- 1 teaspoon finely grated lime zest
- 1 tablespoon lime juice
- 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
Direction:
- 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.
- Green chilli and lime mayo and Mango and lime salsa can be made the day before. Refrigerate.
- 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.
- 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
- 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
