Sheet-Pan Greek Seafood Platter for Two

By Sprig Originals ✓ · cooked up in Sprig

A $50-a-plate taverna seafood platter, rebuilt as one hot sheet pan for two people. Split lobster tails go in first, rolled sole fillets follow, and dry-packed scallops and shrimp slide in last, so everything hits the table at the same time. Blistered cherry tomatoes, olives and charred lemon halves cook alongside, and a sharp oregano-heavy ladolemono gets whisked while the oven does the work.

Ingredients

• 1/3 cup extra-virgin olive oil (a good Greek one if you have it)
• 3 tbsp fresh lemon juice
• 1 tsp dried Greek oregano, crumbled between your fingers
• 1 tbsp finely chopped fresh oregano or flat-leaf parsley
• 1 clove garlic, grated on a microplane
• 1/2 tsp honey
• 1/2 tsp kosher salt
• Freshly ground black pepper

• 2 lobster tails, 5-6 oz each, thawed if frozen
• 6 oz dry-packed sea scallops (about 4-6 large), side muscle removed
• 2 sole or flounder fillets, about 3 oz each
• 6 large shrimp (16/20), peeled and deveined, tails on
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil, for the pan and seafood
• 1 tsp kosher salt, divided, for seasoning the seafood
• 1 lemon, zested (juice reserved for the dressing or serving)

• 1 cup cherry or grape tomatoes
• 1/3 cup Kalamata olives, pitted
• 2 tbsp drained capers
• 1 small shallot, thinly sliced
• 1 lemon, halved crosswise
• 1/4 tsp crushed red pepper flakes (optional)

• 2 oz feta, broken into large shards
• 2 tbsp chopped fresh dill
• Crusty bread or warm pita, for the pan juices

Instructions

1. Take all the seafood out of the fridge 20 minutes before cooking and pat every piece very dry with paper towels — surface moisture is the difference between roasted and steamed. Set a rimmed half sheet pan on the middle oven rack and preheat the oven to 450°F (convection 425°F if you have it) so the pan gets ripping hot.
2. Whisk the ladolemono: combine the 1/3 cup olive oil, lemon juice, dried and fresh oregano, grated garlic, honey, 1/2 tsp salt and several grinds of pepper in a jar or small bowl. Shake or whisk until it thickens slightly and looks creamy. Set aside at room temperature.
3. Prep the lobster: using kitchen shears, cut down the top of each shell from the wide end to just before the tail fin, then press the shell open and use your thumb to loosen the meat and lift it so it sits on top of the shell. Snip a shallow 1/4-inch slit down the length of the meat, brush generously with melted butter, and season with 1/4 tsp salt total and half the lemon zest.
4. Prep the sole: season the fillets with 1/4 tsp salt, the remaining lemon zest and a pinch of dried oregano, then roll each one loosely from the narrow end into a fat spiral and secure with a toothpick. Rolling protects the thin fish so it can share the oven with the lobster without turning to paste. Toss the scallops and shrimp separately with 1 tbsp olive oil and the remaining 1/2 tsp salt.
5. Pull the hot pan from the oven, add 1 tbsp olive oil, and swirl. Set the lobster tails cut side up at one end, arrange the tomatoes, olives, capers, shallot and pepper flakes down the middle, and press the lemon halves cut side down into a bare corner. Roast 4 minutes.
6. At the 4-minute mark, pull the pan and nestle the sole rolls, seam side down, into an open section. Return to the oven and roast 4 minutes more.
7. Pull the pan again and add the scallops and shrimp in a single uncrowded layer on the hottest, most open part of the pan (near the edges). Roast 4 minutes, until the shrimp are pink and curled and the scallops are just opaque at the center.
8. Switch the oven to broil on high and broil 1-2 minutes, watching constantly, until the lobster meat is lightly golden and the tomatoes have burst. Check doneness: lobster 135-140°F at the thickest point and opaque white; scallops 120-125°F; sole flakes when nudged with a fork. Pull anything that is done early to a warm plate.
9. Remove the toothpicks from the sole. Spoon about two-thirds of the ladolemono over the hot seafood right on the pan so it sizzles and mixes with the buttery tomato juices. Scatter the feta shards and dill over the top, squeeze one roasted lemon half across everything, and serve the pan straight to the table with the remaining dressing, the second lemon half and plenty of bread for the juices.

Chef's tips

Nutrition (per serving, estimated)

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