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Article: Christmas Seafood Medley

Christmas Seafood Medley

Christmas Seafood Medley

This elegant and luxurious Christmas dish combines succulent lobster, tender scallops, and plump prawns, all bathed in a velvety white wine butter sauce infused with fragrant herbs. A splash of lemon brightens the flavours, while a sprinkle of vibrant pomegranate seeds adds a festive touch. Indulge in an awe-inspiring seafood feast that will leave your taste buds dancing with joy!


  • 2 lobster tails, shell removed and halved
  • 500g fresh scallops
  • 500g Tiger prawns, peeled and deveined with tails intact
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 125ml dry white wine
  • 60ml fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp salt
  • ½ tsp black pepper
  • Lemon wedges, for serving
  • Pomegranate seeds, for garnish


Preheat the oven to 400°F (200°C).

Arrange the lobster tails, scallops, and prawns on a baking sheet lined with parchment paper.

In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Add the white wine, lemon juice, parsley, thyme, salt, and black pepper to the saucepan. Cook for another 2 minutes, allowing the flavours to combine.

Pour the butter sauce over the seafood, ensuring each piece is coated.

Bake in the preheated oven for 12-15 minutes, or until the lobster and prawns are opaque and the scallops are firm.

Remove from the oven and let it rest for a few minutes before serving.

Serve the glistening seafood medley with lemon wedges on the side and sprinkle with vibrant pomegranate seeds to add a festive flair.

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