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Platter of Roasted Shellfish with Trio of Sauces

Jeanne Thiel Kelley
  • minutes
  • Serves 6

INGREDIENTS

2

lbs Alaska king crab legs, cooked large

3

Lobster tails, large frozen

6

Sea scallops, very large

6

Shrimp (about 12 ounces), jumbo

1

Grape tomato, Roasted

2 tbsp

Italian parsley, fresh

1

Italian parsley, Fresh sprigs

1

Lemon, wedges

1/2 tsp

Lemon peel

1/4 cup

Shallots

1

Lemongrass and cilantro sauce

1

Saffron mayonnaise

8 tbsp

Olive oil, extra-virgin

3 tbsp

Water