Festive Seafood Platter

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Ingredients:  (Serves 6)
30 whole medium-large cooked prawns (about 1.25kg)
2 dozen oysters on the half shell
200g sliced smoked salmon
100g scallops
1 pottle Angelakis marinated baby octopus
1 pottle Angelakis marinated calamari rings
1kg cooked lobster, cut into medallions
(Optional:  cooked crabs and subject to availability, yabbies)
Peel the prawns, de-vein and leave the tail end intact, place into a bowl.  Pre-heat a char-grill to a high heat, coat the scallops in some olive oil, then quickly sear on the char-grill for 30 seconds on each side, remove and cool.
Arrange all the prepared seafood onto a platter just prior to serving.  This is recommended as the raw and cooked seafood should not be left combined together too long before serving to prevent cross-contamination.  Serve with lots of lemon wedges and a home-made seafood cocktail sauce.