Summer Grilled Seafood Platter with Herb Butter
Ingredients
- 6 oysters on the half shell
- 2 tablespoons Herb compound butter
- 6 scallops
- 1 pound medium shrimp, shelled and deveined
- 2-4 King Crab legs
Compound butter
- 2 tablespoons room temperature butter
- 1 tablespoon fresh parsley, finely chopped
- Pinch of Kosher salt
- 1 small garlic clove, grated
Shrimp marinade
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley or cilantro
- 1 garlic clove, grated
- Splash of fresh lemon juice
- 1/2 teaspoon Kosher salt
- Ground black pepper
Serving accompaniments
- Tartar Sauce
- Cocktail Sauce
- Lemon, cut in half
- Olive oil, for drizzling
Preparation
In a small bowl, add the compound butter ingredients and mix to combine
Add a teaspoon of the herb butter on top of each oyster and keep cold
Add the shrimp marinade ingredients to a bowl and stir to combine
Pat the shrimp dry with paper towels and add the shrimp to the marinade mixture and toss to evenly coat
Heat an outdoor grill or indoor grill to medium-high and once the grates are nice and hot, place the oysters on the half shell on the grill first and cook until the butter melts and oysters are plump
Season the scallops with salt and pepper and drizzle of olive oil
Grill the scallops, shrimp and crab until lightly charred on all sides, about 2-3 minutes per side
Grill the lemon halves until charred and slightly soft
Transfer the grilled seafood to a platter and serve with tartar sauce, cocktail sauce and grilled lemon
Serving suggestion
Pair with a buttery Chardonnay for a light and flavorful al fresco dinner
