Platter of Roasted Shellfish with Trio of Sauces

Platter of Roasted Shellfish with Trio of Sauces
Photo by Maren Caruso


  • 6 uncooked jumbo shrimp (about 12 ounces), peeled, deveined, butterflied
  • 8 tablespoons extra-virgin olive oil
  • Lemongrass and Cilantro Sauce
  • 3 tablespoons water
  • 6 very large sea scallops
  • Lemon wedges
  • 2 pounds cooked large Alaska King crab legs, cut lengthwise in half
  • + 7 more ingredients
    • Roasted Grape Tomato, Orange, and Basil Relish
    • 2 tablespoons fresh Italian parsley
    • 3 large frozen uncooked lobster tails
    • ¼ cup shallots
    • ½ teaspoon finely grated lemon peel
    • Fresh Italian parsley sprigs
    • Saffron Mayonnaise

Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mix...

View full recipe at Epicurious


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