He lies, but they might be interesting to try even if they cannot possibly take a mere ten minutes to prep, cook, and plate.
#3. Cut eight sea scallops into four horizontal slices each. Arrange on plates. Sprinkle with lime juice, salt and crushed chilies; serve after five minutes.
#5. Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.
#12. Boil a lobster. Serve with lemon or melted butter.
#41. Raita to the rescue: Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.
#62. Southeast Asia steak salad: Pan- or oven-grill skirt or flank steak. Slice and serve on a pile of greens with a sauce of one tablespoon each of nam pla and lime juice, black pepper, a teaspoon each of sugar and garlic, crushed red chili flakes and Thai basil.
#99. Cook a couple of pounds of shrimp, shell on or off, in oil, with lots of chopped garlic. When they turn pink, remove; deglaze the pan with a half-cup or so of beer, along with a splash of Worcestershire sauce, cayenne, rosemary and a lump of butter. Serve with bread.
More here. I don’t know about boiling a lobster alive – might be able to hear its little death rattle.. but I’m definitely trying my hand at those mussels this weekend.