Roasted Seafood with Herbs & Lemon

Ingredients

1. 0.25 cups (2 fluid ounces / 60g) extra virgin olive oil
2. 8 whole scallops on the half shell (approx. 8 ounces / 225g)
3. 8 large green prawns (approx. 8 ounces / 225g)
4. 8 whole scampi, halved and cleaned (approx. 10 ounces / 285g)
5. 2 garlic cloves (approx. 0.2 ounces / 6g), finely chopped
6. 2 tbsp. (0.1 ounces / 4g) chopped flat-leaf parsley
7. 1 tbsp. (0.2 ounces / 6g) finely grated lemon zest (from 1 whole lemon)
8. 2 tbsp. (1 fluid ounce / 30g) freshly squeezed lemon juice (from 1 whole lemon)
9. 2 tbsp. (0.1 ounces / 4g) finely chopped lemon thyme

How to Make Roasted Seafood with Herbs & Lemon

1. Preheat your oven to 400°F (200°C).
2. Arrange the prepared scallops, prawns, and scampi in a single, even layer inside a large ceramic or glass baking dish.
3. Combine the 2 tbsp. (30g) lemon juice, 1 tbsp. (6g) lemon zest, chopped garlic, 0.25 cups (60g) extra virgin olive oil, and 2 tbsp. (4g) lemon thyme in a small bowl, whisking well to blend.
4. Brush the garlic-herb mixture evenly over all the arranged seafood and season generously with salt and pepper to taste.
5. Bake uncovered in the preheated oven for approximately 10 minutes, or until the seafood is opaque, tender, and cooked completely through.
6. Sprinkle the finished dish with the 2 tbsp. (4g) chopped flat-leaf parsley and serve immediately alongside fresh lemon wedges.

Nutritional Information

Note: The following nutritional values are approximate and calculated per serving based on the provided ingredients.

• Calories: 270 kcal
• Carbs: 3 g
• Protein: 28 g
• Fat: 15 g

Chef's Pro Tips

To ensure your Roasted Seafood with Herbs & Lemon turns out perfectly every single time, keep these expert tips in mind:

• Pat the Seafood Dry: Before brushing on your marinade, use a paper towel to thoroughly pat the scallops, prawns, and scampi dry. Removing excess moisture ensures the seafood roasts and caramelizes rather than just steaming in the oven.
• Watch the Clock Closely: Shellfish cooks incredibly fast and can easily become rubbery if left in the oven too long. Start checking for doneness around the 8-minute mark. You are looking for the flesh to turn opaque and feel slightly firm to the touch.
• Emulsify Your Dressing: When mixing the olive oil and lemon juice, whisk vigorously until the mixture thickens slightly and emulsifies. This helps the marinade cling to the seafood evenly, preventing the oil and acid from separating in the pan.
• Save the Pan Juices: The savory, garlicky, lemon-infused oil left at the bottom of the baking dish is pure liquid gold. Serve this dish directly in the baking pan so your guests can dip crusty bread into those flavorful juices.

Frequently Asked Questions (FAQ)

Can I make this Roasted Seafood with Herbs & Lemon ahead of time? Because seafood cooks so quickly and is highly sensitive to overcooking, this dish is best prepared and served immediately. However, you can save time by cleaning your seafood and mixing your garlic-herb marinade up to a day in advance, storing them separately in the refrigerator.

Can I use frozen seafood for this recipe? Absolutely. If you don't have access to fresh seafood, high-quality frozen scallops, prawns, and scampi are great alternatives. Just ensure you thaw them safely in the refrigerator overnight and pat them completely dry before applying the marinade.

What are the best side dishes to serve with this roasted seafood? This bright, herbaceous seafood bake pairs beautifully with a warm, crusty baguette or sourdough loaf to soak up the garlic and lemon pan juices. It also goes wonderfully over a bed of angel hair pasta, alongside roasted asparagus, or with a crisp, light arugula salad.

Can I substitute other types of seafood? Yes! This recipe is incredibly versatile. If you can't find scampi or scallops, feel free to swap them out for fresh mussels, clams, or even chunks of firm white fish like halibut or cod. Just be mindful that cooking times may vary slightly depending on the thickness of the fish.