Seafood in summer goes hand in hand for any Australian meal and when it’s time to entertain this season, impress your guests with your best BBQ yet. Fire up the grill and cue the feast because a classic seafood BBQ is always a welcomed affair.
This recipe will work wonders for your palate, plate and most importantly, preparation time, and features a re-vamped take on the summer staple. With hints of chilli and herbs, prawns and scallops have never tasted so good!
Whether it be a feast for four, a mid-week meal or more, this will have people asking for seconds and give you more time to party or pamper rather than prepare. It’s quick, convenient and healthy cooking, personified!
1. The Seafood
Preheat a chargrill pan or barbecue hotplate over high heat. Place the oil, garlic, chilli, ginger, chives, lime zest, lime juice, and salt and pepper in a large bowl and stir to combine. Save 3 tbsp of marinade, aside. Add seafood, toss to combine. Cook on hot plate for 8 minutes.
2. The Aioli
In a glass, add oil, crack the egg, add garlic, lemon juice and a pinch of salt. Blend with a stick blender until aioli is of mayonnaise consistency.
3. The Chargrilled Tomato Bread
Brush the bread with oil and cook over the barbecue grill until toasted. Rub the hot bread with garlic and top with the grated tomato. Sprinkle with salt, pepper and drizzle with extra oil.
Place the seafood on a serving plate, drizzle with the remaining marinade oil and sprinkle with salt and pepper. Serve with the aioli and chargrilled tomato bread.
Visit our hub for more Miguel Maestre recipes, news, inspiration and relish in a range of his seasonal, internationally-inspired recipes and helpful tips and make your next meal all the more memorable.
Visit our hub for more Miguel Maestre recipes, news, inspiration and relish in a range of his seasonal, internationally-inspired recipes and helpful tips and make your next meal all the more memorable.
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Serves:
8
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Time needed:
30 mins
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Difficulty
Easy
Ingredients
- 50ml Extra Virgin Olive Oil
- 5 cloves garlic, crushed
- 1 knob ginger, grated
- 2 red chilies, thinly sliced
- 1 green chilli, thinly slice
- 2 limes zested and juiced
- 1 bunch chives, chopped
- salt and cracked pepper
- 6 large king prawns
- 6 baby calamari whole
- 6 scampi
- 6 half shell large scallops
- 6 black mussels large
- 12 pippies or diamond shells
- 1 steak swordfish cut in fingers
- 1 cup light olive oil
- 1 whole egg straight from fridge
- splash of lemon juice
- 1 pinch sea salt
- 1 garlic clove
- 4 slices sourdough bread
- extra virgin olive oil, for brushing, plus extra for drizzling
- 1 clove garlic, halved
- 2 roma tomatoes (120g), grated
- sea salt and cracked black pepper
