“Grilled Seafood, Healthy Diet”

Ingredients for making the seafood platter

• 1/2 cup (125ml) olive oil
• 3 garlic cloves, finely chopped
• 10 basil leaves, chopped
• 1/3 cup (80ml) lemon juice
• 12 scallops on half shell
• 3 lobster tails, halved length ways
• 1kg large green prawns
• 500g baby squid tubes with tentacles
• Lemon wedges, to serve

Herb crumbs

• 1/4 cup (60ml) olive oil
• 2 cups (140g) sourdough breadcrumbs
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped flat-leaf parsley

Romesco sauce

• 2 red capsicums
• 1 large vine-ripened tomato
• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 2 teaspoons sweet paprika
• 1/2 cup (80g) whole blanched almonds, toasted, roughly chopped
• 2 tablespoons sherry vinegar or red wine vinegar

Method of making

• 1. For the herb crumbs, heat oil in a fry pan over medium-high heat. Add crumbs and cook, stirring, for 3-4 minutes until light golden. Add garlic and cook for a further 1 minute or until fragrant and crisp. Stir through parsley, then set aside.
• 2. For the romesco, cook capsicums and tomato over an open flame on the stove top, or under a hot grill, turning, until skins are charred and blackened. Place in a zip-lock bag, seal and cool for 10 minutes. Peel and discard skins, remove seeds, then roughly chop.
• 3. Heat oil in a fry pan over medium heat, add capsicum and cook, stirring, for 2-3 minutes until softened. Add tomato, garlic and paprika, and cook for a further 2 minutes or until fragrant. Place a quarter of the herb crumbs in a food processor with the almonds, and pulse to combine. Add capsicum mixture with the vinegar and 1/4 cup (60ml) water, season, then whiz to a smooth puree. Set aside.
• 4. Combine oil, garlic, basil and lemon juice in a bowl. Season, then brush scallops with a little oil mixture and set aside. Add remaining seafood to bowl and turn to coat.
• 5. Preheat a barbecue or char grill pan to medium-high. Cook lobster, shell-side down first, turning once, for 5-6 minutes until shells turn pink. Halfway through cooking lobster, add prawns and cook, turning once, for 2-3 minutes until just cooked. Add squid and cook, turning once, for 1-2 minutes. Add scallops and cook for 30 seconds each side. Return scallops to shells and arrange remaining seafood on a platter. Scatter with remaining herb crumbs and serve with romesco and lemon wedges.

Cheers with your loving friends, one of the delicious energetic filling full of proteins.