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Seafood Boil with Corn & Potatoes

 

Rukaya Helou

by Rukaya Helou

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Ingredients 

Directions

 

Step 1:

  • Unpack Hokkaido scallops, prawn cutlets and Alaskan King Crab Leg.
  • Keep all seafood aside

Step 2: 

  • Take a large pot, boil water and add potatoes. Cook the potatoes till they become soft.
  • Add in the corns and cook for another 5-10 minutes till cooked.
  • Drain potatoes and corn and then set aside.

Step 3:

  • Take a plate or small bowl to combine the spice mix: add 2 tablespoons of lemon pepper, paprika, pepper, cajun, onion powder, garlic powder, chili powder, garlic salt and old bay.
  • Set aside.

Step 4:

  • Dice 2 onions and mince garlic.
  • In a large pot, melt the 3 X 500g butter sticks over medium heat. Add the fresh onions and minced garlic to the melted butter.
  • Sauté until the onions are completely translucent and garlic is fragrant. Mix in the spice mix with the butter until combined completely.

Step 5: 

  • Add in the crab legs and let cook for 5-10 min, then add the prawn cutlets and scallops till cooked through
  • Mix the seafood well so that it is evenly coated with the butter sauce.
  • Toss in the potatoes and corn into the pot. Stir well to ensure everything is covered.

Step 6: 

  • Squeeze fresh lemon juice over the seafood boil and garnish with extra lemon slices to ensure freshness.

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