3 Delicious Seafood Recipes to cook on a Yacht

Indulge in these delicious seafood recipes that are perfect for cooking both at home or on your yacht. From lobster thermador to seared scallops, elevate your culinary experience with these mouth watering recipes.

Grilled Shrimp with Creamy Cilantro Sauce

Ingredients

910g (2lb) of Shrimp (deveined)

1 teaspoon Garlic Powder

1 teaspoon Paprika

1 teaspoon Cumin

1/2 teaspoon dried Oregano

1/2 teaspoon Red Pepper Flakes

1/2 teaspoon Salt

Creamy Cilantro Sauce

230g (1 Cup) Sour Cream

3 tablespoons fresh Cilantro minced

Zest of half a Lime

1/4 teaspoon Salt

Juice of 1 Lime

150g (1.5 Cups) Red Cabbage

150g (1.5 Cups) Green Cabbage

1 tablespoon minced Jalapeños

Garnish

Wedge of Lime

Fresh sprig of Cilantro

1. Add all of the ingredients for the Cilantro Sauce into a bowl, mix well until combined.

2. In a separate bowl mix the Cabbage and the Jalapeños.

3. Add half of the Cilantro Sauce to the bowl of Cabbage and mix thoroughly. Set aside in the refrigerator. Save the other half of the sauce to serve on the side.

4. In a large bowl mix together the Paprika, Garlic Powder, Oregano, Cumin, Red Pepper flakes and Salt. Mix them together until they are fully combined.

5. Add the Shrimp to the bowl and coat completely with the dried mixture, lay the shrimp out on a tray.

6. Slide the shrimp carefully onto metal or bamboo skewers.

7. Generously coat each skewer with oil to prevent them sticking to the grill.

8. Grill the shrimp on a hot grill for approximately 3-4 minutes, brush with oil and then turn over and grill the other side for another 3-4 minutes until they are nice an pink and slightly browned.

9. Serve the Shrimp on a bed of the Cabbage mix and garnish with the extra sauce, a wedge of Lime and a sprig of fresh Cilantro.

10. Can be served with a simple salad, or enjoyed inside Taco Shells or soft Tortillas.

Ingredients

1 Lobster - Cooked

2 Shallots

75ml White Wine

200ml Fish Stock

200ml Double Cream

2 tsp English Mustard

40g grated cheddar cheese

2 tsp dry Tarragon

20g Butter

a Splash of Brandy

1/2 a Lemon

Sea Salt and cracked Black Pepper

Lobster Thermador

1. Finely chop the shallots and sweat in a saucepan with the butter.

2. Add the white wine and reduce until syrupy in appearance

3. Add the fish stock and boil, reduce by two thirds.

4. Add the double cream and reduce until it coats the back of the spoon.

5. Once a coating consistency has been achieved stir in the cheese until melted and add the English mustard to taste.

6. Finely chop the tarragon and add this to the sauce with a splash of brandy and a squeeze of lemon.

7. Season accordingly to your taste.

8. Slice the lobster tail meat and cut up the claw meat, keeping it separate.

9. Mix the tail meat with some of the sauce and place back into the shell, mix the claw meat with some sauce and place into the head cavity

10. Spoon over the remaining sauce and warm through in the oven whilst plating the remaining garnishes.

    Serve with sides of Vegetables and rice, lemon rice goes really well with this dish.

Sautéed Scallops with Bacon

Ingredients

12 large scallops

6 slices of bacon, preferably thick-cut

Salt and pepper, to taste

1 tablespoon of olive oil

2 tablespoons of unsalted butter

Fresh parsley (optional, for garnish)

Lemon wedges (optional, for serving)

1. Pat the scallops dry with paper towels to remove any excess moisture. This will help them sear properly.

2. Season the scallops with salt and pepper on both sides.

3. Heat a skillet or frying pan over medium-high heat. Add the bacon slices and cook until crispy and browned. Remove the bacon from the pan and set it aside on a plate lined with paper towels to drain excess grease.

4. Drain most of the bacon fat from the pan, leaving about a tablespoon behind for flavour.

5. Increase the heat to high and add the olive oil and butter to the pan. Allow the butter to melt and sizzle.

6. Carefully place the scallops into the hot pan, making sure they are not touching each other. This will ensure they sear properly. Cook the scallops for about 2-3 minutes on each side, or until they develop a golden brown crust.

7. While the scallops are searing, crumble the cooked bacon into smaller pieces.

8. Flip the scallops over and cook for an additional 2-3 minutes on the other side. The scallops should be opaque and slightly firm to the touch.

9. Remove the scallops from the pan and transfer them to a serving plate.

10. Sprinkle the crumbled bacon over the scallops, garnish with fresh parsley (if desired), and serve immediately with lemon wedges on the side.

    Seared scallops with bacon make a delicious appetiser or main course. For an appetiser you can serve on top of a slice of Black Pudding and garnish with micro greens. They also pair well with a variety of side dishes such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!