Serves 6
45 min
Seafood Pan Roast
Recipe GLPRac0f00ef4e3bd8
A refined South African-inspired seafood medley featuring jumbo shrimp, lobster tail, oysters, and scallops roasted together in a fragrant fennel and crème fraîche sauce brightened with fresh lemon juice. Served with crispy garlic toast for an elegant main course that celebrates the finest oceanic flavors.
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Ingredients
6 tablespoons Fresh lemon juice
¼ cup Minced shallot
¼ cup Crème fraîche
½ cup plus 1 tablespoon Extra-virgin olive oil
to taste Salt and freshly ground black pepper
½ bulb Fennel bulb, very finely diced
2 tablespoons Finely chopped fennel fronds
6 Jumbo shrimp, butterflied in their shells
3 8-ounce tails Frozen raw South African lobster tails, thawed and halved lengthwise
6 Oysters, shucked with both shells reserved
6 2-3 ounces each Large sea scallops
for serving Garlic toast
Directions
Preheat your oven to 425°F. In a small bowl, whisk together the lemon juice, minced shallot, and crème fraîche. Slowly drizzle in 1/4 cup of the olive oil while whisking to create a smooth sauce. Season generously with salt and pepper. Set aside.
In a large, heavy-bottomed ovenproof skillet or roasting pan, warm the remaining 1/4 cup plus 1 tablespoon of olive oil over medium-high heat. Add the diced fennel bulb and sauté for 2 to 3 minutes until it begins to soften and become fragrant. Scatter the fennel fronds over the top.
Arrange the butterflied shrimp, lobster tail halves (cut-side up), oyster shells (with the shucked oyster meat nestled back in each), and scallops in a single layer on top of the fennel in the pan. Season all seafood with salt and pepper.
Pour the lemon-crème fraîche sauce evenly over all the seafood and vegetables. Transfer the pan to the preheated 425°F oven and roast for 18 to 22 minutes, until the shrimp are opaque and pink throughout, the lobster tail flesh is opaque and reaches 145°F at the thickest part, the oysters are just set and reach 145°F, and the scallops are opaque and reach 145°F in the center.
Remove the pan from the oven. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Divide the entire contents of the pan, including all seafood, vegetables, and sauce, evenly among six serving bowls or plates.
Serve the seafood pan roast immediately with garlic toast on the side for dipping in the rich fennel and lemon sauce.
