Shellfish Roast

For our anniversary this weekend we decided toast the celebration with Champagne accompanied by a casual shellfish roast for dinner. It was perfect along with some warm, rustic bread for dipping, and a simple green salad.

Here it is ready for the oven ~ it's so simple to prepare. Minimal prep for the seafood, then spread/dot with a butter mix (garlic, capers, lemon zest, red chili flakes, fresh thyme leaves and cracked black pepper), drizzled with a bit of olive oil then baked in a hot oven for about 10 minutes.

Use whatever shellfish you like ~ this time I used colossal prawns, extra large prawns/shrimp (sliced in half and cleaned), small clams and sea scallops. My market didn't have scallops on the shell so I just placed two on scallops shells that I use for other recipes. It's purely optional to roast them on the shells, you can just place them on the parchment paper, but I like the way the scallop shells cups the succulent juices.

Of course you can use a mix of any seafood you like, such as soft shell crabs, petite lobster tails, scampi, mussels, or crawfish, etc.

Here it is after baking ~

I particularly like the prawns . . .

and sea scallops prepared this way.

If you like shellfish, I think you'll love this simple way of preparing it.

For a printable copy of the recipe, click HERE to go to the Once Upon a Plate recipe blog.

Thank you for stopping by today and best wishes for a great week ahead!