Roast shellfish with tarragon butter sauce
This seafood platter is perfect for when you want a meal to make an impact but you don’t have loads of time to cook.
Ingredients
For the shellfish
- 400g/14oz seaweed
- 140ml/4½fl oz 150ml/5fl oz dry white wine
- 10 clams, scrubbed and debearded
- 2 king scallops in shell, opened and cleaned
- 3 oysters in shell, top shell removed
- 2 langoustines, blanched and split down the middle
- 4 shell-on raw prawns, split down the back
- 4 tbsp olive oil
- 1 medium squid, cleaned and scored
- salt and freshly ground black pepper
For the sauce
Method
To make the shellfish, preheat the oven to 240C/220C Fan/Gas 9.
Discard any clams with broken shells and any that refuse to close when tapped. Scatter the seaweed in a large roasting tin or cast iron dish and pour over the whine wine. Arrange the shellfish over the top, drizzle with the oil and season with salt and pepper. Cook in the oven for 10 minutes, or until everything is cooked through. Discard any clams that remain closed.
Meanwhile, heat a medium frying pan, and fry the squid for 2–4 minutes, in a dry pan.
To make the sauce, place the wine, shallot, bay leaf and tarragon stalks in a small saucepan. Cook until the wine is reduced to just a tablespoon.
Whisk in the butter to emulsify. Keep the sauce warm and add the chopped tarragon leaves, lemon juice and white pepper just before serving.
Place the fried squid onto the seafood platter and generously spoon over the butter sauce. Garnish with the tarragon leaves.
