Ingredients:
1 Australian lobster, cooked, halved
2 Australian blue swimmer crabs, cooked
12 Australian tiger prawns, cooked
12 Pacific or Sydney rock oysters
400g Tasmanian Atlantic smoked salmon
10 half-shell Australian scallops
For the scallops
100g butter
2 garlic cloves, minced
3 tbsp parsley, finely diced
1 lemon zested
2 tbsp lemon juice
For the oyster dressing
2 tbsp light soy sauce
2 tbsp rice wine vinegar
½ red chilli, finely diced
For the prawn sauce
3 tbsp seafood cocktail sauce
To Garnish
1 lemon, cut into 6 wedges
1 sprig of dill
2 sprigs of coriander/parsley
Method:
STEP 1: To cook the half-shell scallops, lay the shells on a baking tray with the scallops facing up.
STEP 2: In a small mixing bowl combine the butter, garlic, parsley and lemon zest.
STEP 3: Spoon ½ a teaspoon of the butter mixture on the top of each scallop, and then drizzle with a small amount of lemon juice.
STEP 4: Preheat your grill to mark 2, then place the tray of scallops under the grill for 4 minutes exactly. Use a timer to make sure this is precise. The scallops will sizzle in their shell and cook in the juices. Once finished, set aside.
STEP 5: Prep the crabs by using a sharp knife to cut them both in half. Place one half to the side, then divide the rest into 3 pieces each, segmenting at the claw and evenly dividing the legs.
STEP 6: To make the oyster dressing, combine the light soy sauce, rice wine vinegar and chilli, then add to a ramekin and set aside.
STEP 7: To plate up the seafood platter, add the crab legs and claws in a pile in one zone of the plate. Use the spare half of the crab and lay it on top of all the other pieces so it’s perched on top.
STEP 8: Add both of the lobster halves on the plate above the crab and present it with the flesh facing up.
STEP 9: Take pieces of the smoked salmon and, in a rustic fashion, build a pile on the plate. It should give the smoked salmon a ruffled look.
STEP 10: Next, add the oyster dressing ramekin next to the lobster and surround it with oysters. Build the oysters in a pile around the ramekin.
STEP 11: Lay down a pile of prawns on the right hand side of the plate and, next to them, add a ramekin with seafood cocktail sauce.
STEP 12: Add the cooked half shell scallops to the platter and fill in the gaps. They can be stacked on each other to keep in one zone, but also look nice when spread around the plate.
STEP 13: Place the lemon wedges on a shallow curved dish and balance on top of the seafood at the edge of the plate. This will help expand the space of the plate and give you more room.
STEP 14: Place a sprig of coriander on top of the crab and prawns and a sprig of dill on top of the smoked salmon to finish it off.
STEP 15: Serve and enjoy!
