Must-try seafood platter

The must-try seafood platter
The must-try seafood platter Photo: Benjamin Dearnley

An indulgent seafood platter packed all of your favourite seafood


Buttery BBQ lobster

4 Coles Lobster Tails

40g butter, chopped

Herbed scallops

12 Coles Australian Half-Shell Scallops

2 tbsp olive oil

2 tsp finely chopped dill

2 tsp finely chopped chives

2 tsp finely chopped flat-leaf parsley

2 tsp chopped baby capers

Mussels in white wine 

1 tbsp olive oil

2 finely chopped shallots

1kg Australian Blue Mussels Shell On

½ cup (125ml) dry white wine

Mignonette dressing

2 shallots, finely chopped

2 tbsp white wine vinegar

2 tbsp red wine vinegar

½ tsp caster sugar

½ tsp salt

Apple cider dressing

¼ Granny Smith apple, cut into matchsticks

1 tbsp apple cider vinegar

1 tsp honey

½ tsp salt

To finish the platter

250g Coles Thinly Sliced Smoked Salmon

1kg Coles Fresh Australian Cooked Black Tiger Prawns

12 fresh oysters

1 tbsp baby capers

Dill sprigs, to serve

Mint leaves, to serve

Flat-leaf parsley leaves, to serve

Seafood sauce, aioli or mayonnaise, to serve

Lemon wedges, to serve


To make the buttery BBQ lobster, cut the lobster tails in half lengthways. Heat a barbecue grill or chargrill on medium-high. Spray the lobster with olive oil spray. Season. Cook, turning occasionally, for 8-10 mins or until the lobster shell changes colour and meat is just cooked through. Transfer to a plate. Heat the butter in a medium frying pan over high heat until the butter melts and turns a nutty brown. Pour over the lobster. Cover to keep warm.

To make the herbed scallops, remove shells from the scallops (wash and dry the shells and set aside for serving). Spray a large frying pan with olive oil spray and heat over high heat. Season the scallops. Cook for 1-2 mins each side for medium or until light golden and cooked to your liking. Combine the olive oil, dill, chive, parsley and caper in a bowl. Return scallops to the shells and drizzle with the dressing.

To make the mussels in white wine, heat the oil in a large saucepan over medium heat. Add the shallot and cook, stirring, for 3 mins or until shallot softens. Add the mussels and pour over the wine. Bring to the boil. Cover and cook for 5 mins or until the mussels open. Transfer to a serving bowl, discarding any unopened mussels.

To make the mignonette dressing, place the shallot in a bowl with the combined vinegar, sugar and salt. Stir to combine. Season. Set aside for 15 mins to soak. Spoon over oysters.

Meanwhile, to make the apple cider dressing, place the apple in a bowl with the vinegar, honey and salt. Stir to combine. Set aside for 5 mins to soak. Spoon over oysters.

To finish the platter, arrange the lobster, scallops, mussels and oysters on a large serving platter with the smoked salmon and cooked prawns. Top salmon with capers. Sprinkle with dill sprigs, mint leaves and flat-leaf parsley leaves.

Serve immediately with seafood sauce, aioli or mayonnaise and lemon wedges.