Sumptuous Seafood Platter Lobster Scallops

A seafood platter with sweet lobster claws and perfectly seared scallops is the kind of showstopper that instantly makes dinner feel like something special. The rich flavors of the shellfish pair beautifully with a zesty tangy sauce plus a handful of fresh herbs and lemon for brightness. Whether you are hosting friends or celebrating a quiet night at home this is a seafood lover’s dream on a platter.

I remember the first time I made this for my partner’s birthday and the look of delight on their face when I brought it to the table still makes me smile. This platter is now our go-to for celebration meals.

Ingredients

• Lobster claws: choose pre-cooked for easy prep look for ones with a fresh briny smell and firm texture
• Sea scallops: always pick large dry-packed scallops for best sear and sweet flavor avoid wet scallops which can be rubbery
• Olive oil: for a golden sear choose a fruity extra virgin variety to enhance taste
• Unsalted butter: adds richness and helps brown the scallops opt for high-quality European-style if possible
• Salt and black pepper: crucial for seasoning both the shellfish and sauce use flaky or kosher salt for best results
• Fresh parsley and dill: for garnish they bring bright color and herbal pop to the dish always use fresh cut just before serving
• Lemon wedges: add a lively finishing touch choose juicy ripe lemons
• Mayonnaise: forms the creamy tangy sauce base use a real egg mayo for the richest flavor
• Dijon mustard: gives backbone and zest to the sauce choose one with a strong mustard bite
• Lemon juice: fresh-squeezed if possible to cut the richness
• Horseradish: optional for a spicy kick look for finely grated fresh or prepared
• Honey: a little sweetness to balance all the sauce flavors use local honey if you can
• Capers: chopped small add briny pops to the tangy sauce choose packed-in-brine capers for the purest taste

Step-by-Step Instructions

Prepare the Tangy Sauce:

In a small bowl vigorously whisk mayonnaise Dijon mustard lemon juice horseradish honey capers salt and pepper until completely smooth and velvety then cover and refrigerate to meld the flavors until serving

Sear the Scallops:

Heat the olive oil and butter together in a heavy skillet over medium-high heat until the butter foams and just starts to smell nutty then pat the scallops dry and season them evenly with salt and pepper Place the scallops in the hot pan with plenty of space between each do not crowd and let them sear undisturbed for about two minutes until the bottoms develop a deep golden crust then flip and sear the second side for another two minutes just until opaque and barely firm pressing gently to check doneness

Warm the Lobster Claws:

If desired steam or warm the pre-cooked lobster claws by placing them in a covered pan with a splash of water and a pat of butter over low heat just until heated through taking care not to overcook as this can make them tough

Assemble the Platter:

Arrange the hot lobster claws and seared scallops artfully on a large platter Either drizzle the chilled tangy sauce over or provide it on the side for dipping Scatter plenty of fresh parsley dill and bright lemon wedges all around for garnish and extra flavor

Save

Dill might be my favorite herb for seafood Its fresh and slightly sweet flavor is just magic with both lobster and scallops A few years ago my niece helped scatter the garnish and was so proud of her "chef’s touch" This little platter has become our special occasion tradition

Storage Tips

Seafood like scallops and lobster is best enjoyed fresh but if you have leftovers store them in a tightly sealed container in the refrigerator for up to one day To reheat place gently in a covered pan with a bit of water over low heat just until warmed so they do not toughen The sauce can be made a day in advance and even improves in flavor after sitting

Ingredient Substitutions

If lobster claws are not available crab claws make a tasty substitute and are often more budget friendly Bay scallops can be used but reduce the cooking time since they are much smaller You can swap parsley for chervil or tarragon and the sauce will also work with Greek yogurt instead of mayonnaise for a lighter dip

Serving Suggestions

Pile the seafood on a bed of thinly sliced fennel or arugula for a salad twist Toasted baguette or crispy potatoes make a delicious side and any extra sauce works wonders as a sandwich spread This platter pairs beautifully with crisp white wine or a festive sparkling drink

Cultural and Historical Context

Seafood feasts like this have been a centerpiece for celebratory meals around the world for generations In my family sharing a big platter of shellfish always feels festive and a little luxurious It is amazing how these traditional flavors can be so simple yet make people feel truly special

Recipe FAQs

→ How do you achieve a golden crust on scallops?

Pat scallops very dry, season with salt and pepper, and sear them in hot olive oil and butter without moving them for about 2 minutes per side.

→ Should lobster claws be served hot or cold?

Lobster claws can be served either way. For this platter, gently warm them with a splash of water and butter or serve chilled if preferred.

→ What pairs well with the tangy sauce?

The tangy mixture of mayonnaise, Dijon, lemon, and capers complements both lobster and scallops. Use as a drizzle or dip on the side.

→ How can I garnish the seafood platter?

Top the platter with freshly chopped parsley and dill, and add lemon wedges for brightness and a pop of color.

→ Can I substitute another seafood for scallops?

Yes, consider using shrimp or crab legs in place of scallops to customize the platter to your taste or availability.