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.

Enjoy!

Recipe inspired by Donna Hay

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Lemon-Seared Scallops on Wonton Crisps

Lemon-Seared Scallops on Wonton Crisps

~ For Two

1 tablespoon butter

2 teaspoons olive oil, or other flavorless vegetable oil

4 scallops, cleaned and trimmed (The small Bay scallops don't work well for this recipe)

1 scallion (green onion), thinly sliced or slivered

4 wonton wrappers

vegetable oil for shallow-frying

First make the crispy wontons:

With a 2-inch to 2 1/2-inch round cookie cutter, cut each wonton into rounds. Discard trimmings. Heat 1/3-inch of vegetable oil in a pan over high heat. Fry wontons in two batches until golden and crisp. Remove from pan and drain on absorbent paper. Set aside.

When ready to serve ~ Sprinkle a little green onion on each crisp wonton then proceed with searing the scallops:

Sprinkle the scallops with salt and cracked pepper. Over high heat, heat butter and olive oil in a frying pan, add scallops, turn after 20 to 30 seconds and add lemon zest. Allow to cook on second side for another 20 to 30 seconds.

Place one scallop on each prepared wonton; spoon a little of the pan juices over each scallop, garnish with finely grated lemon zest (use your microplane!)

Serve immediately with pre-dinner drinks.

Enjoy!

Recipe adapted from Donna Hay

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