GZ’s Grilled Seafood Platter Recipe

GZ's Grilled Seafood Platter Recipe | Geoffrey Zakarian

GZ's Grilled Seafood Platter
Level: Easy
Yield: 4 servings
* Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 1087
Total Fat: 104 g
Saturated Fat: 59 g
Carbohydrates: 16 g
Dietary Fiber: 4 g
Sugar: 3 g
Protein: 30 g
Cholesterol: 395 mg
Sodium: 972 mg

Total: 1 hr 5 min
Active: 1 hr

Ingredients:

• Kosher salt and freshly ground black pepper
• 2 frozen lobster tails, thawed in the refrigerator overnight
• Sixteen U10 to U12 sea scallops
• 16 colossal or extra-colossal shrimp (U8), shells on and deveined
• 1 pound good-quality unsalted butter, at room temperature
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 habanero chile, seeded and minced
• 1 clove garlic, grated
• 1 tablespoon chopped capers
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh chives
• Zest of 2 lemons, plus 2 lemons, halved
• Nonstick cooking spray or canola oil, for the grill grates
• Olive oil, for drizzling

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Special equipment:
Eighteen 8-inch metal or wooden skewers (soaked in water for 30 minutes if wood)

Instructions

1. Prepare a large pot of salted water brought to a boil and have a bowl of ice water ready. Place the lobster tails into the boiling water and boil for 8 minutes, then transfer them to the ice water and allow them to cool completely. Cut each tail in half lengthwise, slicing through the shells, and remove the vein.
2. Take 2 parallel skewers and thread 4 or 5 scallops onto them, then do this again with the rest of the scallops to create 4 double-skewered sets. Follow the same method for the shrimp. Skewer all 4 lobster tail halves onto two additional skewers. Chill in the refrigerator until you're set to grill.
3. In a medium pot, mix the butter with the paprika, chili powder, habanero, and garlic, then adjust seasoning with salt and pepper. Set over low heat and warm until the butter has just melted.
4. In a medium bowl, blend the capers, cilantro, mint, parsley, tarragon, thyme, chives, and lemon zest. Stir half of this herb blend into the melted butter, saving the other half for topping the finished platter.
5. Preheat your grill to medium-high temperature. When hot, give the grates a light coat of nonstick spray or brush with canola oil using paper towels.
6. Grill the lemon halves cut-side down until they develop char marks, about 2 to 3 minutes on each side. Remove and set them aside.
7. Arrange all the skewered seafood on a sheet tray, season both sides generously with salt and pepper, and lightly drizzle with olive oil. Lay them on the grill with the lid open, turning once, until the scallops and shrimp turn fully opaque inside and the lobster tails show light charring while being heated through, roughly 2 to 4 minutes per side.
8. Transfer the grilled seafood to a large serving platter, then drizzle about half the butter mixture evenly over it. Divide the leftover butter into 4 small ramekins for dipping on the side. Finish by scattering the reserved herb mixture over the top and accompany with the charred lemon halves for squeezing.

Fire up your grill and wow your guests with this grilled seafood platter from chef Geoffrey Zakarianit's restaurant-worthy yet easy enough for any home cook to master. Imagine succulent lobster, plump scallops, and jumbo shrimp bursting with smoky, spicy flavors from a zesty compound butter packed with habanero heat, fresh herbs, and charred lemon brightness. In just over an hour, you'll create a stunning summer showstopper that's indulgent, protein-rich, and effortlessly impressive. Prep skewers ahead, use top-quality seafood like U10-U12 scallops, and double-skewers for flip-proof grilling. Pair with crusty bread and white wine for an unforgettable feast that screams celebration![1]