Ease of Preparation: Moderate
Yield: 6 servings
Ingredients:
2 lbs Alaskan king crab legs defrosted (907g)
6 scampi tails, cleaned, shell on
6 whole scallops
Citrus butter:
1 cup melted butter (250ml), slightly cooled
Zest of 2 limes
Zest and juice of 1 large pink grapefruit
¼ cup fresh chervil leaves (60ml)
Salt and pepper
2 maple wood planks soaked for at least 6 -12 hours in cool water
Method:
Use sharp scissors and cut the crab legs lengthwise through the shell. Pull the shell open slightly to expose some of the meat.
Rinse the scallops and scampi (cleaned and tails still on) and pat them dry. Remove the beard from the scallops (small tough exterior of the scallop).
Place the cool melted butter in a blender with the citrus zest, grapefruit juice and the chervil.
Blend for 1 minute. Set some of this mixture aside for later to be used as a dipping sauce.
Place the seafood on a clean baking tray and drizzle all of the pieces liberally with the remaining citrus butter.
Season the seafood with salt and pepper.
Preheat grill to medium high heat 375°F (190°C).
Place 2 well soaked maple wood planks on the grill directly over the heat, close the lid and let the plank to heat through for 4-5 minutes until it begins to smoke.
Keep a spray bottle with water close-by in case the edges of the plank start to burn too quickly.
Arrange the buttered scampi tails, scallops and legs on the planks.
Close lid and cook for 3-4 minutes or until the seafood is opaque in colour.
Flip and cook for another 3 minutes.
Remove the seafood and the planks from grill. Crack open the crab legs further to remove the meat from the legs. Remove the shell from the scampi and serve with reserved citrus butter for dipping.