12 WINES OF CHRISTMAS | 2021 Estate Semillon | Hot & Cold Seafood Platter

12 WINES OF CHRISTMAS | 2021 Estate Semillon | Hot & Cold Seafood Platter

12 WINES OF CHRISTMAS | HOT & COLD SEAFOOD PLATTER
Festive pairing: James Estate 2021 Estate Semillon

preparation time: 15 minutes | cook time: 10 minutes | serves: 4 guests

Ingredients:

SEAFOOD PLATTER

  • 1 x 2 kg cooked Australian Rock Lobster, halved & cut into bite size pieces
  • 8 cooked Australian Tiger Prawns
  • 8 cooked Australian King Prawns
  • rock salt to serve (optional)
  • 400 g sliced Tasmanian Atlantic Smoked Salmon
  • Sourdough bread, lightly toasted to serve
  • ½ cup crème fraiche
  • Fresh lime to serve

GREEN CHILLI AND LIME MAYO

  • long green chillies, deseeded & roughly chopped
  • 1 teaspoon finely grated ginger
  • 1 clove garlic roughly chopped
  • 1 tablespoon chopped coriander
  • 1 teaspoon sea salt
  • Zest and juice of one lime
  • 1 cup mayonnaise

MANGO AND LIME SALSA

  • 1 mango, peeled, cut into cheeks & finely diced
  • 1 tablespoon finely chopped mint leaves
  • 1 teaspoon finely grated lime zest
  • 1 tablespoon lime juice

GRILLED GARLIC AND PARSLEY SCALLOPS

  • 8 fresh Australian Scallops in the half shell
  • 150g butter, softened
  • cloves garlic, finely chopped
  • Sea salt and freshly cracked black pepper
  • 2 tablespoons finely chopped parsley leaves

 Method:

SEAFOOD PLATTER

  • Just before serving, line your platter with rock salt, this will help ensure your seafood stays put, then we recommend putting on the lobster as it will take up the most space. Next up, arrange the prawns, oysters and scallops, ensuring you don’t leave any gaps.
  • Next, place the smoked salmon on a board with some warm sourdough, crème fraiche and lime wedge, grab your sauces from the fridge and serve. (See recipes below for sauces and sides)

GREEN CHILLI AND LIME MAYO

To make the green chilli and lime mayo: add all the ingredients into a small food processor, blitz until combined, and pop it in the fridge until you’re ready to serve. Or, pick up a jar of flavoured mayo and cut out the middleman.

MANGO AND LIME SALSA
To make the mango and lime salsa: place the mango, mint, lime zest and juice into a bowl, toss to combine, and bung it in the fridge with the mayo until it’s party time

GRILLED GARLIC AND PARSLEY SCALLOPS
To prepare the scallops: mix the butter and garlic together in a bowl with a lil’ salt and pepper. Preheat the grill in your oven to high. Top the scallops with the garlic butter, grill for 2-3 minutes and sprinkle with fresh parsley to serve. Add to the seafood platter

 

CHRISTMAS EXCLUSIVE OFFER | 2021 Estate Semillon
6 pack for $115.20 (normally $144.00)
Enter the code CHRISTMAS at the checkout

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