Name: Seafood platter with chervil butter and a trio of sauces
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Yield: 6 - 8
Ingredients: 12 razor clams; 60 ml (¼ cup) dry white wine; 12 scallops, on the half shell, cleaned; 6 scampi, halved lengthways, cleaned; 12 large cooked king prawns; 3 small cooked lobsters, about 800gm-1 kg each, split and cleaned; 12 freshly shucked oysters; Trio of dipping sauces (see above); Lemon wedges and crushed ice, to serve; Whipped chervil butter; 175 gm salted cultured butter, softened; 2 tbsp chopped chives; 2 tbsp finely chopped chervil; 2 tsp finely grated lemon rind; 1 garlic clove, crushed

Is there anything more celebratory than a towering seafood platter? With whipped chervil butter and three accompanying sauces of the spicy, zesty and green kind, we have all your bases covered.

We’ve combined hot and cold seafood in this platter but feel free to mix and match the elements depending on your preferences, time constraints and whatever seafood looks good and fresh. The sauces can be made a day ahead.

For more festive Christmas recipes, pick up the December issue of Gourmet Traveller, on sale now. Better yet, become a subscriber.

SPICED TOMATO AND ‘NDUJA DRESSING

Heat 1 tbsp extra-virgin olive oil in a large frying pan over high heat, add 250gm grape tomatoes and fry, tossing occasionally, until scorched and softened (2-3 minutes). Add 2 tbsp ‘nduja and cook, stirring, until lightly browned (1 minute). Add 1 finely grated garlic clove and cook until fragrant (1 minute). Add 2 tbsp red wine vinegar, simmer until reduced by half (30-60 seconds) then remove from heat and crush lightly with a fork. Stir in another 2 tbsp olive oil then season to taste.

SORREL AND LEMON MAYONNAISE

In a small food processor, process 2 egg yolks, 1 tsp Dijon mustard, 1 cup small sorrel leaves (plus extra for serving) and 1 tbsp lemon juice until very smooth (1-2 minutes). Gradually add 250ml (1 cup) grapeseed oil in a thin, steady stream with motor operating then continue to process until smooth. Season to taste. Serve with a few sorrel leaves.

GREEN EDMAME AND AVOCADO

Process 150gm (1 cup) edamame beans (plus extra for serving), podded, thawed in a food processor until finely chopped. Add 2 tbsp shiro (white) miso, 2 tbsp lime juice, 1½ tbsp rice wine vinegar, 1 small avocado, chopped and 1 tbsp chopped coriander leaves and process until smooth then season to taste. Sprinkle with a few edamame to serve. (Cover surface with plastic wrap if making ahead).

Ingredients

12 razor clams

60 ml (¼ cup) dry white wine

12 scallops, on the half shell, cleaned

6 scampi, halved lengthways, cleaned

12 large cooked king prawns

3 small cooked lobsters, about 800gm-1 kg each, split and cleaned

12 freshly shucked oysters

Trio of dipping sauces (see above)

Lemon wedges and crushed ice, to serve

Whipped chervil butter

175 gm salted cultured butter, softened

2 tbsp chopped chives

2 tbsp finely chopped chervil

2 tsp finely grated lemon rind

1 garlic clove, crushed

Method

1.Make dipping sauces.

2.To make whipped chervil butter, whisk butter with an electric mixer until light and fluffy (3 minutes). Add herbs, rind and garlic and season to taste then whisk until combined. Transfer to a small bowl then set aside. (If making ahead of time, refrigerate then return to room temperature before serving).

3.To cook razor clams, heat wine in a large, deep frying pan over high heat. Add clams, cover and cook until clams have opened and flesh is opaque (1-2 minutes). Use tongs to transfer to a tray, reserve cooking liquid and set aside. Top each clam with a spoonful of whipped chervil butter. Drizzle clams with some of the cooking liquid just before serving.

4.Preheat grill to high. Place scallops and scampi on separate baking trays. Drizzle seafood with oil then season. Grill one tray at a time until seafood is just tender (2 minutes). Remove from heat and top with a generous spoonful of whipped chervil butter.

5.Arrange seafood on a large serving platter. Serve with dipping sauces.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vivien Walsh