Romantic Seafood Dinner

1.Preheat the grill to medium-high heat.

2.In a small bowl, combine the minced shallots, chopped dill, white wine vinegar, salt and pepper. Set aside.

3.For the asparagus, preheat the oven to 425°F (220°C). Trim the woody ends of the asparagus. Toss with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 10-12 minutes, or until tender.

4.Place the oysters on the hot grill, flat side up. Grill for 3-4 minutes, or until the oyster shells open. Remove from the grill and top each oyster with a squeeze of lemon juice and a spoonful of the shallot-dill mixture.

5.In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Remove from heat and stir in the lemon juice, paprika, cayenne pepper, salt, and pepper.

6.Using a pair of kitchen shears, cut a slit through the top of each lobster tail shell. Peel back the shell to expose the meat, leaving the end intact. Brush the lobster tails with the garlic butter mixture.

7.Place the lobster tails and jumbo shrimp on the hot grill. Grill for 5-6 minutes per side, or until the lobster is opaque and the shrimp is pink and opaque. Remove from the grill and set aside.

8.In a large skillet, heat the remaining garlic butter mixture over medium heat. Add the scallops and cook for 2-3 minutes per side, or until golden brown. Remove from heat and set aside.

9.To prepare the strawberry dessert, hull and slice the strawberries. In a bowl, toss the strawberries with sugar and balsamic vinegar. Let sit for 10-15 minutes to allow the flavors to meld.

10.Serve the grilled lobster tails, jumbo shrimp, and scallops with the roasted asparagus. Garnish with freshly chopped parsley and serve alongside the strawberry dessert. Enjoy your romantic seafood dinner!