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Grilled mixed seafood with roast vegetable sauce

Name: Grilled mixed seafood with roast vegetable sauce
Yield: 4
Ingredients: 500g baby bottle squid, cleaned; 8 scampi, halved; 1kg large prawns, head removed (shell and tail left intact), halved lengthways, deveined; 1/2 cup (125ml) olive oil, plus 2 tbs to dress rocket; 3 garlic cloves, crushed handful of basil leaves; 1/3 cup (80ml) lemon juice; 100g wild rocket leaves; 1 tbs sherry vinegar; 2 red capsicums (500g total); 1 eggplant; 2 garlic cloves, chopped; 6 anchovy fillets, chopped; 1 tbs salted capers, rinsed; 1/2 cup (125ml) extra virgin olive oil

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Grilled seafood with roast vegetable sauce

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by delicious. team

delicious. team

Oct 03, 2015

Seafood marries so well with this sweet-yet-smoky roasted veg sauce.

500g baby bottle squid, cleaned
8 scampi, halved
1kg large prawns, head removed (shell and tail left intact), halved lengthways, deveined
1/2 cup (125ml) olive oil, plus 2 tbs to dress rocket
3 garlic cloves, crushed handful of basil leaves
1/3 cup (80ml) lemon juice
100g wild rocket leaves
1 tbs sherry vinegar

Roast vegetable sauce

2 red capsicums (500g total)
1 eggplant
2 garlic cloves, chopped
6 anchovy fillets, chopped
1 tbs salted capers, rinsed
1/2 cup (125ml) extra virgin olive oil

Method

1.

Cut off squid tentacles and reserve. Open out tubes and score lightly on one side. Place all squid in a bowl with scampi and prawns. Mix together oil, garlic, basil and lemon juice, season, then toss through seafood. Marinate in the fridge while you make the sauce.
2.

For sauce, preheat a lightly oiled barbecue to medium-high heat. Cook capsicums and eggplant until skins are charred and flesh is softened. Place in a bowl, cover with plastic wrap, then allow to cool. Peel capsicums, remove seeds and place flesh in a blender (reserving any juices).
3.

Halve eggplant, scoop out flesh and add to the blender with garlic, anchovies and capers. Blend to a puree, then leave motor running as you add oil, to give a smooth sauce. (If too thick, loosen with a little reserved capsicum juice).
4.

Dress rocket with combined extra oil and vinegar, season and place on plates. Grill seafood briefly on the barbecue until just cooked, then place on the rocket leaves and serve with sauce on the side.