One Pan Party Seafood Bake
Prep Time
Cooking Mode
600g salmon fillets, cut into 8 equal pieces
16 large sea scallops
16 large prawns, peeled and deveined (see Note)
8 (84-98 g) East Coast lobster tails, butterflied or split in half lengthwise (see Note)
⅓ cup butter
¼ cup white wine or chicken or seafood stock
¼ cup lemon juice
2 Tbsp. chopped fresh tarragon
2 medium garlic cloves, minced
½ tsp. paprika
¼ tsp. ground cayenne pepper
Lemon slices and fresh tarragon sprigs, for garnish
600g salmon fillets, cut into 8 equal pieces
16 large sea scallops
16 large prawns, peeled and deveined (see Note)
8 (84-98 g) East Coast lobster tails, butterflied or split in half lengthwise (see Note)
⅓ cup butter
¼ cup white wine or chicken or seafood stock
¼ cup lemon juice
2 Tbsp. chopped fresh tarragon
2 medium garlic cloves, minced
½ tsp. paprika
¼ tsp. ground cayenne pepper
Lemon slices and fresh tarragon sprigs, for garnish
1Preheat oven to 450˚F. Set out a large, 13” by 18” or similar sized sided baking sheet. Line it with parchment paper, if your pan is prone to sticking. Arrange the seafood on the pan.
2Combine the butter, wine (or stock), lemon juice, tarragon, garlic, salt, paprika, cayenne and lemon juice in a small pot and set over medium-high heat. Warm the mixture just until the butter is melted, and then remove pot from the heat.
3Spoon butter mixture over seafood. Set seafood in the oven and bake, uncovered, for 13 to 15 minutes, or until just cooked. Garnish with lemon slices and tarragon sprigs, set baking sheet on the dining table and enjoy.
Tips
1
Serving the seafood with warm slices of baguette that one can use to mop up all the delicious juices in the pan. Also serve it with some simple side dishes, such as steamed rice or boiled miniature potatoes, and steamed or boiled asparagus or green beans. ***Note:*** Peeled and deveined prawns are sold frozen in bags in our Seafood Department. Thaw before using. You’ll find a step-by-step guide on how to butterfly a lobster tail here . **Recipe Options:** You can get this dish oven-ready an hour or two in advance. Simply set the seafood on the baking sheet, and then cover and refrigerate. Place the ingredients for the wine mixture in the pot, but don’t heat it up yet. When you are ready to bake the seafood, take it out of the refrigerator and uncover. Warm up the wine mixture as directed, spoon over the seafood and start baking.
Disclaimer
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Personal Note
Personal Note