Save It An opulent platter featuring premium meats, seafood, and golden accents, perfect for a celebratory occasion or a luxurious dinner party.
This platter has become my go-to for impressing guests at upscale dinners because it combines luxury with approachable preparation.
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 It This is a special dish I share with my family during holidays and celebrations to create memorable dining experiences together
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 It This Golden Heart Luxury Platter brings together gourmet flavors and elegant presentation for a truly unforgettable meal
Recipe FAQs
- → What meats and seafood are included in the platter?
The platter features filet mignon steaks, large sea scallops, jumbo shrimp, and smoked salmon slices.
- → How are the vegetables prepared?
Baby potatoes are boiled until tender and tossed with butter and seasoning, while zucchini and asparagus are roasted with olive oil, salt, and pepper to achieve caramelization.
- → What sauce complements the dish?
A sauce blending crème fraîche, Dijon mustard, lemon zest and juice, chives, and capers adds creamy tanginess, enhancing the flavors.
- → Can the dish be adapted for vegetarians?
Yes, meats and seafood can be substituted with grilled portobello mushrooms and marinated tofu for a vegetarian version.
- → Is the edible gold leaf necessary?
Edible gold leaf is optional and mainly for visual luxury; it does not affect the flavor and can be omitted.
- → What cooking techniques are essential for this platter?
Searing the meats and seafood at high heat ensures tenderness and crust, while roasting vegetables develops their natural sweetness and texture.