Best Seafood Pan Roast Recipes

GRAND CENTRAL OYSTER BAR OYSTER PANROAST

Steps:

• In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.

SHEET PAN SEAFOOD BOIL

Steps:

• Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
• Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
• Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

ONE-PAN SEAFOOD ROAST WITH SMOKY GARLIC BUTTER

Steps:

• Heat oven to 200C/180C fan/gas 6. Use a large knife to hasselback the potatoes; cut incisions in each potato making sure you don't cut through to the base, and keep the cuts as close together as possible. Toss the potatoes in oil and some seasoning in your largest roasting tin (an oven tray is ideal - line with parchment first if it's old). Roast for 20 mins.
• Butterfly the prawns by cutting a line down the back of each one, through the shell from the base of the head to the top of the tail. Pull out the black line of intestine from each one. Clean the mussels under cold water, pulling off any hairy or stringy bits. Hasselback the squid in the same way you did the potatoes.
• Cut each corn cob into four pieces - the easiest way to do this is by positioning your knife, covering it with a tea towel and hitting it with a rolling pin. Add the corn to the tray, toss in the oil and return to the oven for 5 mins.
• Mash together the butter, parsley, paprika, garlic and lemon zest. Stuff some of the butter into the back of each prawn and inside the squids. Turn the oven up to 220C/200C fan/gas 6. Add the seafood, lemon wedges and chorizo to the pan and toss everything together. Dot the remaining butter over the top, season well and return to the oven for 10 mins. If any of the prawns haven't turned pink or any mussels haven't opened, move them around the pan to the hot spots, then return to the oven for another 2-3 mins. Remove and discard any mussels which haven't opened. Scatter some parsley over and serve.

CLAM, SHRIMP, & SCALLOP PAN ROAST

Steps:

• Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
• Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
• Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.

OYSTER BAR PAN ROAST

Steps:

• In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
• Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
• Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.

SEAFOOD PAN ROAST

Steps:

• In a saute pan melt 4 oz. of the butter over medium heat.
• Add white wine, paprika, celery seed, clam juice, lemon juice, worcestershire, tabasco, cocktail sauce and salt & pepper.
• If using clams or mussels add them now and cook until they open.
• Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
• Add heavy whipping cream and boil for 1 minute.
• Add last 4 oz. of butter.
• Garnish with chives.