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Platter of Roasted Shellfish with Trio of Sauces

Platter of Roasted Shellfish with Trio of Sauces Recipe

  • 8 tablespoons extra-virgin olive oil, divided
  • 1/4 cup minced shallots
  • 2 tablespoons minced fresh Italian parsley
  • 1/2 teaspoon finely grated lemon peel
  • 3 large frozen uncooked lobster tails, thawed, cut lengthwise in half
  • 6 uncooked jumbo shrimp (about 12 ounces), peeled, deveined, butterflied
  • 6 very large sea scallops
  • 2 pounds cooked large Alaska King crab legs, cut lengthwise in half
  • 3 tablespoons water
  • Lemon wedges
  • Fresh Italian parsley sprigs
  • Lemongrass and Cilantro Sauce
  • Saffron Mayonnaise
  • Roasted Grape Tomato, Orange, and Basil Relish
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