“BBQ Seafood Platter”


BBQ Seafood Platter

Ingredients for the platter

  • 1 cup extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 tbsp 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), de veined
  • 32 green prawns, peeled (tails intact), de veined
  • 350g clams (vongole)
  • 12 scallops in the half shell
  • 2 tbsp chopped flat-leaf parsley

Avocado cream

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

Seafood sauce

  • 200ml whole-egg mayonnaise
  • 1 small lime, zest grated, juiced
  • 1 tbsp sweet chilli sauce
  • 1 tbsp Tomato Sauce

Method for making

  • Combine the oil, garlic, basil, lemon juice and zest in a bowl, then season. Brush the marinade over the seafood.
  • 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.
  • To make the avocado cream: Pulse ingredients in a food processor until smooth. Season to taste with sea salt and freshly ground black pepper. How to prepare avocados How to cut an avocado
  • To make the seafood sauce: Whisk the ingredients together. Season with salt and pepper.

Please Note

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.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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