Seafood Pan Roast
Recipe from Food & Wine

With this mixed seafood roast, Grace Parisi proves that a dish can be both luxurious and simple. "As a kid, I thought shrimp scampi was the height of sophistication," Grace says. "I've taken it several steps higher by adding lobster, oysters, and scallops."

Seafood Pan Roast
Con Poulos

by 1  person

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Yield: 6 first-course servings
Prep Time: 45 mins
Total Time: 45 mins
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  • 1/4  cup 
    plus 2 tablespoons fresh lemon juice
  • 1/4  cup 
    minced shallot
  • 1/4  cup 
    creme fraiche
  • 1/2  cup 
    plus 1 tablespoon extra-virgin olive oil
    Salt and freshly ground black pepper
  • 1/2  
    fennel bulb, very finely diced
  • 2   tablespoons 
    finely chopped fennel fronds
  • 6   
    jumbo shrimp, butterflied in their shells
  • 3  8  ounces 
    frozen raw South African lobster tails, thawed and halved lengthwise
  • 6   
    oysters, shucked and both shells reserved
  • 6   
    large sea scallops (2 to 3 ounces each)
    Garlic toast, for serving
In a medium bowl, whisk the lemon juice with the shallot and creme fraiche. Gradually whisk in the olive oil and season with salt and pepper. Whisk in the diced fennel and chopped fennel fronds.
Preheat the broiler and position a rack 6 inches from the heat. Arrange the shrimp, lobster tails, and oyster shell halves in a roasting pan in a single layer. Place the scallops in the 6 flattest oyster shells. Place the oysters in the remaining shells. Spoon 3/4 cup of the vinaigrette over the seafood, being sure to coat them completely. Season with pepper and broil until lightly browned, about 7 minutes. Transfer the seafood to plates and drizzle with some of the vinaigrette, passing the toast and any remaining vinaigrette at the table.
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