Seafood Pan Roast

Name: Seafood Pan Roast
Ingredients: 1/4 cup plus 2 tablespoons fresh lemon juice; 1/4 cup minced shallot; 1/4 cup creme fraiche; 1/2 cup plus 1 tablespoon extra-virgin olive oil; Salt and freshly ground black pepper; 1/2 fennel bulb, very finely diced; 2 tablespoons finely chopped fennel fronds; 6 jumbo shrimp, butterflied in their shells; Three 8-ounce frozen raw South African lobster tails, thawed and halved lengthwise; 6 oysters, shucked and both shells reserved; 6 large sea scallops, 2 to 3 ounces each; Garlic toast, for serving

12 ingredients

10 steps

Ingredients

1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup minced shallot
1/4 cup creme fraiche
1/2 cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1/2 fennel bulb, very finely diced
2 tablespoons finely chopped fennel fronds
6 jumbo shrimp, butterflied in their shells
Three 8-ounce frozen raw South African lobster tails, thawed and halved lengthwise
6 oysters, shucked and both shells reserved
6 large sea scallops, 2 to 3 ounces each
Garlic toast, for serving

Directions

1

In a medium bowl, whisk the lemon juice with the shallot and creme fraiche.
2

Gradually whisk in the olive oil and season with salt and pepper.
3

Whisk in the diced fennel and chopped fennel fronds.
4

Preheat the broiler and position a rack 6 inches from the heat.
5

Arrange the shrimp, lobster tails and oyster shell halves in a roasting pan in a single layer.
6

Place the scallops in the 6 flattest oyster shells.
7

Place the oysters in the remaining shells.
8

Spoon 3/4 cup of the vinaigrette over the seafood, being sure to coat them completely.
9

Season with pepper and broil until lightly browned, about 7 minutes.
10

Transfer the seafood to plates and drizzle with some of the vinaigrette, passing the toast and any remaining vinaigrette at the table.