Craving a delightful seafood feast that combines the best of the ocean’s bounty with the smoky flavours of a grill? Look no further! In this recipe, we are thrilled to present a mouth watering Grilled Mixed Seafood Platter that will transport your taste buds to coastal bliss.
Featuring succulent lobster tails, delectable shrimp skewers, perfectly tender scallops, and an array of accompaniments including grilled corn, potatoes, and blistered shishito peppers, this dish is a true celebration of flavours.
To enhance the seafood’s natural taste, we have added a delightful touch of herb butter. The herb butter acts as a rich and flavourful basting sauce, infusing each bite with a burst of aromatic goodness.
For a unique twist, we also added a spicy chorizo finish to the succulent scallops.
Ingredients
- Butter
- Olive oil
- Garlic cloves
- Lemon juice
- Italian parsley
- Chives
- Tarragon
- Ground pepper
- Salt
- Lobster tails
- Scallops on the shell
- Chorizo
- Shrimp
Accompaniments
- Mini potatoes
- Salt
- Corn on the cob
- Shishito peppers
- Avocado oil or extra virgin olive oil
- Finishing salt
For serving, optional
- Leaf lettuce
- Lemon wedges
- Chives
- Parsley
See recipe card for quantities.
Instructions
Prepare the Herb Butter
Melt butter with oil in a small saucepan over medium heat, add garlic, sauté until fragrant (4-5 minutes). Add lemon juice, parsley, chives, tarragon, pepper & salt, stir to combine. Remove ½ cup of the sauce for cooking and reserve the rest in the saucepan for serving.
Cook the Chorizo
Place diced chorizo in a small dry non-stick frypan and cook over medium heat, stirring occasionally until crisp (5-7 minutes)
Prepare the potatoes
In a medium saucepan, add the potatoes, cover with cold water, then season generously with salt. Cover, then bring to a boil over high heat. (Remove the lid just before it comes to a boil, so that it does not boil over.) Cook the potatoes for 10-14 minutes until just tender enough that they are easily pierced by the tines of a fork.
Drain the potatoes, then add to your favourite store bought or homemade dressing, toss gently to combine.
Preheat the grill
Heat the grill to 450°F
Blister the Shishitos
Toss the shishitos in bowl and mix with the oil. Add the peppers to a hot skillet, stirring occasionally until they become tender and begin to char, about 8-12 minutes. Sprinkle with finishing salt.
Grill the corn
Brush a little of the butter mixture on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.
Grill the seafood
Skewer lobster tails lengthways to keep them from curling while cooking. Skewer the shrimp to make flipping more efficient. (I used one skewer, but you can use two so they will not twist.)
Place lobster halves, flesh side down, on grill and cook for 2 minutes. Flip the lobster over and spoon ½ tablespoon of the butter sauce over each half tail. Add the shrimp skewers and brush with butter sauce.
Add the scallops on the shells and spoon ½ tablespoon of the butter sauce over each scallop (allowing it to pool in the shell) continue grilling 5-8 minutes, flipping the shrimp halfway through and brushing with more butter sauce.
Cook until lobster meat is opaque & tender (135°F internal temperature), shrimp shell is a pink color and the meat inside is white/opaque, scallop flesh is milky white or opaque and tender (120°F-125°F internal temperature, as they will continue to cook in the hot butter sauce while plating and serving).
Sprinkle each scallop with ½ tablespoon of crispy chorizo and a little of the fresh herbs.
Assemble the platter
Line the platter with the leaf lettuce or use a piece of parchment paper.
Place the seafood on the platter and fill in the spaces in with the corn, potatoes and the shishitos.
Serve this grilled mixed seafood platter immediately with warm reserved butter sauce, lemon wedges and chopped herbs. Enjoy!
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Cheers! James & Elaine
Grilled Mixed Seafood Platter
Ingredients
- ½ cup 1 stick butter
- ½ cup extra virgin olive oil
- 2 garlic cloves minced
- 1 ½ tablespoon fresh lemon juice
- 2 teaspoons fresh Italian parsley finely chopped
- 2 teaspoons fresh chives finely chopped
- 1 teaspoon fresh tarragon finely chopped
- ½ teaspoon freshly ground pepper
- ½ teaspoon salt
- 2 lobster tails 5-6 oz/tail, cut in half lengthways
- 8 scallops on the shell 10-20/lb size – No shells? Use double foil shaped into shallow cups
- 8 tablespoons hot chorizo diced to pea-size pieces
- 16 wild caught shrimp shell on (26-30/lb size)
Accompaniments
- 8-16 mini potatoes each cut in half
- 2 cobs of corn each cut in 4 pieces
- Salt
- 8-16 shishito peppers washed and dried
- 1-2 teaspoons avocado oil or extra virgin olive oil
- Finishing salt
For serving, optional
- Leaf lettuce
- Lemon wedges
- chopped chives
- chopped parsley
Instructions
Prepare the Herb Butter
- Melt butter with oil in a small saucepan over medium heat, add garlic, sauté until fragrant (4-5 minutes). Add lemon juice, parsley, chives, tarragon, pepper & salt, stir to combine. Remove ½ cup of the sauce for cooking and reserve the rest in the saucepan for serving.
Cook the Chorizo
- Place diced chorizo in a small dry non-stick frypan and cook over medium heat, stirring occasionally until crisp (5-7 minutes)
Prepare the potatoes
- In a large saucepan, add the potatoes, cover with cold water, then season generously with salt. Cover, then bring to a boil over high heat. (Remove the lid just before it comes to a boil, so that it does not boil over.) Cook the potatoes for 10-14 minutes until just tender enough that they are easily pierced by the tines of a fork.
- Drain the potatoes, then add to your favourite store bought or homemade dressing, toss gently to combine.
Preheat the grill.
- Heat the grill to 450°F
Blister the Shishitos
- Toss the shishitos in bowl and mix with the oil. Add the peppers to a hot skillet, stirring occasionally until they become tender and begin to char, about 8-12 minutes. Sprinkle with finishing salt.
Grill the corn
- Brush a little of the butter mixture on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.
Grill the seafood:
- Skewer lobster tails lengthways to keep them from curling while cooking. Skewer the shrimp to make flipping more efficient. (I used one skewer, but you can use two so they will not twist.)
- Place lobster halves, flesh side down, on grill and cook for 2 minutes. Flip the lobster over and spoon ½ tablespoon of the butter sauce over each half tail. Add the shrimp skewers and brush with butter sauce. Add the scallops on the shells and spoon ½ tablespoon of the butter sauce over each scallop (allowing it to pool in the shell) continue grilling 5-8 minutes, flipping the shrimp halfway through and brushing with more butter sauce.
- Cook until lobster meat is opaque & tender (135°F internal temperature), shrimp shell is a pink color and the meat inside is white/opaque, scallop flesh is milky white or opaque and tender (120°F-125°F internal temperature, as they will continue to cook in the hot butter sauce while plating and serving).
- Sprinkle each scallop with ½ tablespoon of crispy chorizo and a little of the fresh herbs.
Assemble the platter:
- Line the platter with the leaf lettuce or use a piece of parchment paper.
- Place the seafood on the platter and fill in the spaces in with the corn, potatoes and the shishitos.
- Serve immediately with warm reserved butter sauce, lemon wedges and chopped herbs. Enjoy!
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