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    You are in: Home / Recipes / Seafood Platter for Two Recipe
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    Seafood Platter for Two

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    35 mins

    15 mins

    TOOLBELT DIVA's Note:

    GORGEOUS! Soft music, candlelight and plenty of Chablis creates an atmosphere made perfectly for two people who wish to become reacquainted. We had the pleasure of savouring something very similar to this recipe in a restaurant called Le Concoure, in Paris, many years ago. We enjoyed it so much that we returned to Le Concoure the next evening for a repeat performance; we were not disappointed. A restaurant in Toronto, called Danakas Palace created this recipe and shares it with all to enjoy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      TO PREPARE: Cut the lobster tails and bend back in butterfly style.
    2. 2
      Shell and devein the scampis, prawn and shrimps.
    3. 3
      Extract the meat from the crab claws.
    4. 4
      If not already done, remove the oysters and scallops from the shell and coat with breadcrumbs.
    5. 5
      Finally, wash the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
    6. 6
      PROCEED WITH THE FOLLOWING COOKING METHODS, SIMULTANEOUSLY: CRABMEAT: Place the crabmeat in a small ovenproof dish, add 1/3 tsp garlic, 1 tsp lemon juice and half the white wine and bake in a moderate oven for 10-15 minutes.
    7. 7
      LOBSTER TAILS: Place in an oven pan; add 1 oz (25 g) butter and 1 tsp lemon juice and bake in moderate oven 8- 10 minutes.
    8. 8
      Melt 1 oz (25 g) butter in a frying pan; add 1/3 tsp garlic and the remaining wine.
    9. 9
      Sauté scampi, prawns and shrimp for 2 minutes, stirring continuously.
    10. 10
      Heat the oil and deep fry the scallops until golden; transfer to a small ovenproof dish; add the remaining butter, garlic and lemon juice and place in a broiler for 5 minutes.
    11. 11
      Reheat the oil and deep fry the oysters until golden.
    12. 12
      Cut the whole lemon in half and remove the seeds.
    13. 13
      Cut the tomato into wedges.
    14. 14
      Steam asparagus spears for 5 minutes and plunge immediately into ice water.
    15. 15
      To serve: Arrange attractively on a bed of lettuce on a silver platter.
    16. 16
      Garnish with lemon halves and tomato wedges.
    17. 17
      Drape asparagus spears across the top of the tray.
    18. 18
      Pour over the Cognac, set aflame and serve immediately.

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    Ratings & Reviews:

    • on September 04, 2009

      This recipe sounds wonderful, but all the Nutrition Facts are astoundingly bad!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Seafood Platter for Two

    Serving Size: 1 (1451 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 3210.7
     
    Calories from Fat 2375
    73%
    Total Fat 263.9 g
    406%
    Saturated Fat 52.2 g
    261%
    Cholesterol 562.8 mg
    187%
    Sodium 7027.2 mg
    292%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 3.8 g
    15%
    Sugars 5.0 g
    20%
    Protein 165.6 g
    331%

    The following items or measurements are not included:

    lobster tails

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