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Broiled Seafood Platter with Herb Butter inspired by No Name Restaurant
Inspired by No Name Restaurant

Broiled Seafood Platter with Herb Butter

Main Course
This generous seafood medley features perfectly broiled fish and shellfish with a fragrant herb butter. The variety of seafood creates an impressive presentation while the high-heat cooking method enhances natural flavors and creates delicate browning. Simple seasonings allow the individual character of each type of seafood to shine through.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 2

Ingredients

  • 8 oz Scrod or haddock fillets (Cut into 2 portions)
  • 6 oz Salmon fillet (Cut into 2 portions)
  • 6 oz Swordfish steak (Cut into 2 portions)
  • 6 large Sea scallops (Muscles removed)
  • 8 large Shrimp (Peeled and deveined, tails on)
  • 6 tbsp Unsalted butter (Softened)
  • 2 cloves Garlic (Minced)
  • 2 tbsp Fresh parsley (Chopped)
  • 1 tsp Fresh thyme (Leaves only)
  • 1 tsp Lemon zest
  • 1 tbsp Lemon juice (Fresh)
  • 1 tsp Kosher salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 1 tbsp Olive oil (For greasing pan)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Broiler pan or rimmed baking sheet
  • Small mixing bowl
  • Pastry brush or spoon for butter
  • Paper towels
  • Kitchen tongs
  • Instant-read thermometer

Chef's Tip

Arrange the seafood items on the broiling pan according to cooking time, with thicker pieces toward the back of the pan (closer to the heat source) and more delicate items toward the front. This helps everything finish cooking at the same time.

Instructions

  1. Preheat broiler with rack positioned about 6 inches from heat source.
  2. Make herb butter: In a small bowl, combine softened butter, garlic, parsley, thyme, lemon zest, lemon juice, 1/2 teaspoon salt, and pepper. Mix well and set aside.
  3. Pat all seafood dry with paper towels. Season with remaining 1/2 teaspoon salt.
  4. Lightly oil a large broiler pan or rimmed baking sheet.
  5. Arrange seafood on pan, placing thicker pieces (swordfish, salmon) toward the back of the pan and more delicate items (scallops, shrimp, scrod) toward the front.
  6. Spread or dot each piece of seafood with herb butter, reserving some for serving.
  7. Broil for 8-10 minutes, rotating the pan halfway through cooking, until fish flakes easily and shrimp and scallops are opaque. Cooking times will vary: swordfish and salmon will take 8-10 minutes, scrod 6-8 minutes, and scallops and shrimp 4-6 minutes.
  8. If some items finish before others, carefully remove them from the pan and keep warm while remaining seafood finishes cooking.
  9. Transfer all seafood to a serving platter and top with remaining herb butter, which will melt from the heat of the seafood.

Plating

Arrange the various seafood items on a large, warm platter or individual plates. Place the different varieties in separate groupings rather than mixing them together. Drizzle with any pan juices, top with a pat of the remaining herb butter, and garnish with lemon wedges. Serve with simple steamed vegetables and rice or roasted potatoes.

Storage & Reheating

This dish is best enjoyed immediately after cooking. If there are leftovers, store different types of seafood separately in airtight containers in the refrigerator for up to 1 day. Reheat gently in a 275°F oven just until warmed through, or serve cold in salads.

About This Recipe

This mixed seafood platter draws inspiration from the traditional broiled seafood offerings of Boston's harbor restaurants. Rather than deep-frying, which can mask the delicate flavors, broiling with herb butter enhances each type of seafood while maintaining its unique texture and taste. The variety of fish and shellfish creates a restaurant-quality presentation that's surprisingly easy to prepare at home.

How did it turn out?

We'd love to hear about your experience making this recipe!