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Grilled seafood platter with romesco sauce and herb crumbs

Name: Grilled seafood platter with romesco sauce and herb crumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 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 lengthways; 1kg large green prawns; 500g baby squid tubes with tentacles; Lemon wedges, to serve; 1/4 cup (60ml) olive oil; 2 cups (140g) sourdough breadcrumbs; 4.00 garlic cloves, finely chopped; 2 tablespoons chopped flat-leaf parsley; 2 red capsicums; 1 large vine-ripened tomato; 2 tablespoons olive oil; 2 teaspoons sweet paprika; 1/2 cup (80g) whole blanched almonds, toasted, roughly chopped; 2 tablespoons sherry vinegar or red wine vinegar

3 ratings

10m

30m

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Entertain in style this summer with this gourmet platter of the best Australian seafood.

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 lengthways
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

1.

For the herb crumbs, heat oil in a frypan 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 stovetop, 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 frypan 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 chargrill 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.