Roasted Mixed Seafood Tray with Garlic Butter

Feeds 2 - 3 people
Prep time 5m
Cook time 30m

Description

This mixed seafood roast is the perfect Sunday roast twist for any fresh seafood lover. Our Yakiniku Seafood platter is so practical and can be used in so many ways, on the grill or in the oven. This recipe is so easy to make and can be made using both fresh and frozen seafood. The aubergines and the corns are a Summer perfect addition to the Mediterranean flavours of prawns, baby squids and scallops. We recommend making your own garlic and spicy butter, as it will enhance the flavours of your fresh seafood.
For an extra seafood kick, we decided to top our seafood tray with some sweet fresh brown crab pieces.

Ingredients

500g Yakiniku seafood selection
2 corns on the hob
500g baby aubergines
2 fresh brown crabs
150g Salted butter
2 garlic cloves
1/2 tsp Ancho chilli flakes
2 tsp mixed italian herbs
1 lemon
1 tbsp olive oil
Salt & pepper

Method

Preheat your oven to Fan 200°C / 220 C / Gas Mark = 7.
Cut your aubergines in half, crosshatch their flesh, and drizzle some olive oil over them. Put in the oven for 10 minutes.
Make spicy garlic butter: Combine softened salted butter with 2 minced garlic cloves, ancho chilli flakes, mixed Italian herbs, and lemon zest. With a fork, blend everything together until well combined.
Cut your corns into 10cm pieces. Remove the aubergine tray from the oven, add the corn and top with a third of the butter mixture. Then bake for another 10 minutes.
Then add the seafood mix, top with the remaining butter, and bake for a further 10 minutes.
Meanwhile, boil your brown crabs for 8 to 10 minutes and break them up.
Serve your mixed seafood roast straight from the tray, topped with the broken crab pieces.

Roasted Mixed Seafood Tray with Garlic Butter

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