Roasted Mixed Seafood Tray with Garlic Butter

Name: Roasted Mixed Seafood Tray with Garlic Butter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
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

Drogo

Servings

Prep Time

5 minutes

Cook Time

30 minutes

This seafood tray bake is the perfect twist on a traditional Sunday roast for seafood lovers, bringing together succulent prawns, tender baby squid and delicate scallops in one easy-to-prepare dish. Our Yakiniku seafood platter is wonderfully versatile and can be cooked either on the grill or in the oven, making it ideal for both fresh and frozen seafood. Sweet summer aubergines and corn add a seasonal touch, while Mediterranean-inspired flavours complement the natural sweetness of the seafood. A homemade garlic and spicy butter brings everything together, enhancing every bite with rich, aromatic flavour.

For an extra indulgent finish, this mixed seafood platter is topped with sweet, fresh brown crab pieces for an additional hit of delicious seafood flavour. Easy enough for a relaxed family meal yet impressive enough to serve guests, this seafood tray bake makes a colourful centrepiece for summer dining, weekend lunches or a laid-back seafood feast. Serve straight from the tray and let everyone dig in for a generous roasted seafood platter packed with fresh flavours and textures.

Ingredients

Roasted Mixed Seafood Tray with Garlic Butter

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

Directions

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.