Seafood platter

Recipe from: 4/1/2001 12:00:00 AM
Ingredients 13
Servings 4
Time 30 minutes

Ingredients

  • 12
    queen prawns, heads removed
  • 2
    cloves garlic, crushed
  • 3
    lemons, juice
  • 150
    ml
    olive oil
  • 24
    mussels, cleaned
  • 150
    ml
    white wine
  • 12
    scallops
  • 5
    ml
    ground coriander
  • 5
    ml
    ground cumin
  • 1
    red chilli, deseeded and finely chopped
  • 300
    g
    calamari tentacles
  • 4
    tomatoes, skinned, deseeded and diced
  • fennel, to serve
 

Method

10 minutes
 
1. Open backs of prawns with sharp knife and remove the digestive tracts. Cut all the way through the flesh to the inside of the shell but do not cut through. Open and gently press flat placing the prawns flesh-side up on a tray. 2. Sprinkle most of the garlic over the prawns and then drizzle over two thirds of the lemon juice plus 30 ml olive oil. Season with salt and pepper and marinate for 10 minutes. 3. Preheat the grill. Place the prawns shell down in a preheated pan and cook for two minutes. Pour over the marinade and grill for 30 seconds. Set aside to cool. 4. Steam the mussels with the wine in a tightly lidded saucepan until the mussels open. Drain, reserving the juices. Allow them to cool and remove the top half of the shells. 5. Slice scallops into two or three discs depending on size. Mix the coriander and cumin with 2,5 ml salt, freshly ground black pepper and 30 ml olive oil. Toss the scallops in the mixture to coat. 6. Heat a clean frying pan, place scallop slices in it and sear for 30 seconds. Remove and allow to cool. 7. Mix the chilli and remaining garlic with 30 ml olive oil. Season and toss the calamari tentacles in the oil. Fry over a high heat, tossing, for two minutes. Cook in two batches if necessary. 8. Put the mussel liquid, remaining lemon juice, tomato and remaining olive oil in the calamari pan. Bring to boil, whisk and remove, to allow it to cool. 9. Put all the shellfish together in a dish. Pour over the warm dressing and toss gently. Assemble on scallop shells on individual plates. Serve immediately, together with fennel and dressed with a little extra olive oil.
 

Read more on: steam  |  fish/seafood  |  grill
 

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