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GRILLED SEAFOOD PLATTER

PREPARATION TIME
30 minutes

COOKING TIME
10 minutes

INGREDIENTS (Serves 6)
- 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, halves, claws cracked
- 4 lobsters or small whole lobsters, halved, cleaned
- 24 scampi, peeled (tails intact), deveined
- 32 green prawns, peeled (tails intact), deveined
- 350 g 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
- juice of a lime
- seafood sauce
- 200 ml whole-egg mayonnaise
- greated zest and juice of a small lime
- 1 tbsp sweet chilli sauce
- 1 tbsp tomato sauce

METHOD
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. Cook the crab and lobster for 2 minutes, then add the scampi and cook for a further 2 minutes.

3. Add the prawns and clams, cook for 3-4 minutes, then add the scallops.

4. When the clams open, and the prawns and scallops are opaque, put those all on a platter. Serve with parsley, avocado, and seafood sauce.

5. To make the avocado cream: Pulse ingredients in a food processor.  Season to taste with sea salt and freshly ground black pepper.

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


NOTES
This seafood platter isn't 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.