Prawns with Basil and Caper Tartare Sauce
Ingredients
500g whole cooked King Prawns
1 cup mayonnaise
2 tbsp capers, finely chopped
2 tsp lemon zest, grated
2 tbsp lemon juice
2 tbsp Gourmet Garden Lightly Dried Basil
Method
STEP 1: In a small bowl, mix together the mayonnaise, capers, lemon zest, lemon juice and the Gourmet Garden Lightly Dried Basil.
STEP 2: Spoon the Basil and Caper Tartare Sauce into a serving bowl. Then serve with cooked prawns.
Oysters with Lime and Ginger Dressing
Ingredients
1 dozen oysters, shucked
120ml lime juice
2 tbsp Gourmet Garden Lightly Dried Coriander
1 tsp Gourmet Garden Ginger Cold Blended Paste
2 tsp sesame oil
2 tbsp light soy sauce
1 tsp sugar
Method
STEP 1: In a small bowl, mix together the lime juice, Gourmet Garden Lightly Dried Coriander, Gourmet Garden Ginger Cold Blended Paste, sesame oil, soy sauce and sugar.
STEP 2: To serve, drizzle dressing over freshly shucked oysters.
Garlic Parsley Butter Lobster Tails
Ingredients
2 lobster tails, halved
100g butter, softened
1 tbsp Gourmet Garden Lightly Dried Parsley
1 tbsp Gourmet Garden Garlic Cold Blended Paste
1/4 tsp salt
Method
STEP 1: Preheat the oven to 200°C. Line a baking tray with baking paper.
STEP 2: In a small bowl, mix together the butter, Gourmet Garden Lightly Dried Parsley, Gourmet Garden Garlic Cold Blended Paste and salt.
STEP 3: Place the lobster tails on the lined tray, then spread a spoonful of the butter mixture over each tail.
STEP 4: Place the lobster tails into the oven to cook for 12 - 15 minutes, or until the lobster is fully cooked.
STEP 5: Place the lobster tails onto a serving plate, and serve warm.
Scallops in Burnt Chilli and Lemon Butter
Ingredients
8 scallops, cleaned, shells set aside
100g butter
2 tbsp olive oil
2 tsp Gourmet Garden Chilli Stir In Paste
2 tbsp lemon juice
1 tsp lemon zest, grated
1/4 tsp salt
1/4 tsp pepper
1/4 cup micro herbs
Method
STEP 1: Place a large pan over medium-high heat and add the olive oil.
STEP 2: Add the scallops to the pan and cook for two minutes on each side, or until light golden brown.
STEP 3: Remove scallops from the pan and set aside.
STEP 4: Add the butter to the pan and cook until it turns a golden brown colour.
STEP 5: Turn off the heat and stir through the Gourmet Garden Chilli Stir In Paste, lemon juice, lemon zest, salt and pepper.
STEP 6: To serve, place the scallops back into the shells and onto a serving plate. Spoon the butter sauce over each scallop. Garnish the scallops with micro herbs.
Seafood Christmas Platter Assembly
Ingredients
1 batch Prawns with Basil & Caper Tartare Sauce
1 batch Oysters with Lime and Ginger Dressing
1 batch Baked Lobster with Garlic & Herb Butter
1 batch Scallops in Burnt Chilli and Lemon Butter
1 lemon, sliced into wedges
1/4 cup micro herbs
2 cups rock salt
Method
STEP 1: Divide the rock salt into two quadrants of a large platter board and spread over evenly.
STEP 2: Place the bowl of Basil & Caper Tartare Sauce into the middle of the board.
STEP 3: Arrange the Cooked Prawns onto a quadrant of the board.
STEP 4: Arrange the Oysters onto quadrant of the board covered with rock salt.
STEP 5: Arrange the Lobster Tails onto a quadrant of the board.
STEP 6: Arrange the Scallops in their shells onto a quadrant of the board covered with rock salt.
STEP 7: Decorate the Seafood Platter with the lemon wedges and rock salt.
