Monday, October 26, 2009

Shellfish Roast

Shellfish Roast
2 servings

Note: Soft shell crabs, crawfish, petite lobster tails, mussels, etc. can be substituted or added to this roast, depending upon what is available. Mix the shellfish anyway you like to make enough for 2 servings.

4 raw scampi, or colossal prawns, halved and cleaned
6 raw large prawns, halved and cleaned
Sea Scallops, 3 to 6, if desired bake on scallop shells (optional)
about 8 or so small clams in the shell

For the mixture to spread on the seafood before baking:

5 tablespoons of butter (I use a combination of butter and olive oil)*
1 tablespoon salted capers, rinsed and chopped
2 cloves garlic, crushed
1 teaspoon chili flakes
1 teaspoon finely grated lemon zest
1 tablespoon thyme leaves (lemon thyme leaves are very good in this recipe, if you have them)
cracked black pepper
lemon halves, to serve

Preheat oven to 400* (F)

Arrange prepared shellfish on a large, shallow baking dish or pan lined with parchment paper or aluminum foil.

Mix together the butter, capers, garlic, chili, lemon rind, thyme and pepper. Spread or dot butter over the shellfish. Drizzle with olive oil, if using.

Place in hot oven and bake for about 10 minutes, or until seafood is just cooked through. Serve with lemon halves.

* I mix the garlic, capers, chili flakes, lemon zest with 3 tablespoons butter for the spread. Then drizzle about 2 tablespoons olive oil over the seafood.


Recipe inspired by Donna Hay

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