“Grilled Seafood, Healthy Diet”


Grilled Seafood

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.

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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