Save An opulent platter featuring premium meats, seafood, and golden accents, perfect for a celebratory occasion or a luxurious dinner party.
This platter makes every celebration feel special; I love how the combination of flavors and textures impresses guests effortlessly.
Ingredients
- Meats & Seafood: 2 (200 g each) filet mignon steaks trimmed, 8 large sea scallops cleaned, 8 jumbo shrimp peeled and deveined, 50 g smoked salmon slices
- Vegetables: 12 baby potatoes halved, 2 small zucchini sliced, 1 bunch asparagus trimmed, 1 cup cherry tomatoes halved, 2 tbsp chives finely chopped
- Sauces & Garnishes: 80 g unsalted butter, 2 tbsp olive oil, 1 lemon zest and juice, 1 tbsp Dijon mustard, 2 tbsp crème fraîche, 1 tbsp capers drained, 1 tbsp edible gold leaf (optional for garnish), Microgreens for garnish
- Seasonings: Sea salt to taste, Freshly ground black pepper to taste
Instructions
- Step 1:
- Preheat oven to 200°C (400°F). Bring a large pot of salted water to a boil.
- Step 2:
- Boil the baby potatoes for 10–12 minutes until fork-tender. Drain and toss with 1 tbsp butter salt and pepper. Set aside.
- Step 3:
- Toss asparagus and zucchini slices with 1 tbsp olive oil salt and pepper. Roast on a baking sheet in the oven for 10–12 minutes until tender and slightly caramelized.
- Step 4:
- Pat filets dry season with salt and pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a heavy skillet over high heat. Sear filets 2–3 minutes per side for medium-rare. Transfer to a plate and tent with foil to rest.
- Step 5:
- In the same pan add scallops and sear for 1–2 minutes per side until golden and just cooked through. Remove and keep warm.
- Step 6:
- Sear the shrimp for 1–2 minutes per side until pink and opaque.
- Step 7:
- For the sauce whisk together crème fraîche Dijon mustard lemon zest juice chives and capers. Season to taste.
- Step 8:
- Arrange potatoes roasted vegetables filets scallops shrimp and smoked salmon elegantly on a large platter. Drizzle with the sauce top with microgreens and if desired apply flakes of edible gold leaf for a luxurious finish.
Save This platter always brings the family together; sharing it creates lasting memories and joyful celebrations.
Required Tools
Heavy skillet baking sheet large pot sharp knife mixing bowls platter for serving
Allergen Information
Contains Shellfish Fish Dairy (butter crème fraîche) Mustard May contain Gluten (depending on processing of some ingredients eg mustard) Check all labels for potential allergens if you have sensitivities
Nutritional Information
Calories 610 Total Fat 31 g Carbohydrates 32 g Protein 48 g per serving
Save This golden platter elevates any dinner party and is sure to impress your guests with its luxurious ingredients.
Recipe Questions & Answers
- → What is the best way to cook the filet mignon for this platter?
Sear the filet mignon in a hot skillet with butter and olive oil for 2–3 minutes per side to achieve medium-rare doneness, then let it rest under foil to retain juices.
- → How can I ensure the sea scallops cook evenly?
Pat scallops dry before searing to develop a golden crust and cook each side for 1–2 minutes until opaque and firm but still tender inside.
- → What vegetables complement the meats and seafood in this platter?
Roasted baby potatoes, zucchini slices, asparagus, and halved cherry tomatoes provide a balance of textures and flavors alongside the proteins.
- → Is the edible gold leaf essential for the dish's flavor?
The edible gold leaf is purely decorative and optional; it adds a luxurious visual touch without affecting taste.
- → Can the sauce be prepared ahead of time?
Yes, the crème fraîche sauce with lemon zest, Dijon mustard, chives, and capers can be mixed in advance and chilled for flavors to meld before serving.
- → What are some suitable beverage pairings?
A chilled glass of Champagne or a crisp white Burgundy pairs well, enhancing the flavors without overwhelming the dish.