Yummy And Healthy Sunday Recipe : Grilled Seafood Platter

Luxe up your dinner party with this seafood platter rather than the usual antipasto.

Image credit: Brett Stevens & Ian Wallace

0:30 Prep | 0:10 Cook | 6 Servings | Capable cooks

INGREDIENTS

• 1 cup extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped basil
• Zest and juice of 2 lemons
• 4 blue swimmer crabs, halved, claws cracked
• 4 lobster tails or small whole lobsters, halved, cleaned
• 24 scampi, peeled (tails intact), deveined
• 32 green prawns, peeled (tails intact), deveined
• 350g clams (vongole)
• 12 scallops in the half shell
• 2 tablespoons chopped flat-leaf parsley

AVOCADO CREAM

• 2 ripe avocados, peeled, stoned, roughly chopped
• 1/2 cup thickened cream
• 1 garlic clove, chopped
• Juice of 1 lime

SEAFOOD SAUCE

• 200ml whole-egg mayonnaise
• 1 small lime, zest grated, juiced
• 1 tablespoon sweet chilli sauce
• 1 tablespoon tomato sauce

METHOD

Step 1

Combine the oil, garlic, basil, lemon juice and zest in a bowl, then season. Brush the marinade over the seafood.

Step 2

Heat a barbecue hotplate to medium-high. Cook the crab and lobster for 2 minutes, then add the scampi and cook for a further 2 minutes. Add the prawns and clams, and cook for 3-4 minutes, then add the scallops. When the clams open and the prawns and scallops are opaque, transfer all seafood to a platter. Serve with parsley, avocado and seafood sauces.

Step 3

To make the avocado cream: Pulse ingredients in a food processor until smooth. Season to taste with sea salt and freshly ground black pepper.

Step 4

To make the seafood sauce: Whisk the ingredients together. Season with salt and pepper.

*NOTES

This seafood platter is not for the dainty. Make sure you have finger bowls spread over the table and plenty of napkins. Invest in a seafood cracker (it can double as a nut cracker) so you can get to every sweet and juicy morsel.

Recipe by Valli Little (Food director – delicious) for Taste.com.au