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Grilled Seafood Platter Recipe

Posted Market Fresh on

  • 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), deveined
  • 32 Green Prawns, peeled (tails intact), deveined
  • 350g Clams (vongole)
  • 12 Scallops in the half shell
  • 2 tbsp chopped flat-leaf Parsley


  • 2 ripe Avocados, peeled, stoned, roughly chopped
  • 1/2 cup thickened cream
  • 1 Garlic clove, chopped
  • Juice of 1 Lime


  • 200ml whole-egg Mayonnaise
  • 1 small Lime, zest grated, juiced
  • 1 tbsp Sweet Chilli Sauce
  • 1 tbsp Tomato Sauce


1. Combine the Oil, Garlic, Basil, Lemon juice and zest in a bowl, then season. Brush the marinade over the seafood.

2. 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.

3. To make the Avocado cream: Pulse ingredients in a food processor until smooth. Season to taste with sea salt and freshly ground black pepper.

4. To make the seafood sauce: Whisk the ingredients together. Season with salt and pepper.


Recipe Courtesy: taste.com.au

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