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http://www.lifestylefood.com.au/recipes/1559/cafe-del-mare-seafood-platter-for-2

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Cafe Del Mare (seafood platter for 2)

Ingredients

Method

  • barbecued squid with chilli and herb salad:

  • 1.

    Roughly cut the squid into 5cm squares, and then transfer to a stainless steel bowl with the extra virgin olive oil, chilli and garlic.

  • 2.

    Season with the sea salt and let sit for at least 20 minutes.

  • 3.

    Pre-heat the barbecue plate.

  • 4.

    Make sure the plates are clean.

  • 5.

    Put the squid on the hot grill and cook for about 1 minute, turn over and cook for a further 1 minute, then remove and place into a bowl.

  • 6.

    Add the mint, parsley and coriander to the bowl, drizzle with a little more extra virgin, some sea salt and the lemon juice, toss well and serve.

  • 7.

    Don’t forget to grind cracked pepper and serve immediately

  • barbecued sea scallop with sage and garlic:

  • 1.

    Clean scallops from shell and place into a bowl.

  • 2.

    Add the crushed garlic, chilli, sage and a little sea salt.

  • 3.

    Add a small amount of extra virgin olive oil and set aside.

  • 4.

    Pre-heat the barbecue, place scallops on chargrill if fine bars, or flat grill if thick and spaced.

  • 5.

    Don’t overcook the scallops as the interior of the scallop should be just warm.

  • 6.

    When the scallops are cooked, place in bowl, add a squeeze of lemon, season and serve immediately.

  • Char-grilled king prawns with roasted garlic butter:

  • 1.

    Clean the prawns leaving the head and tail on, but remember to de-vein the poo tube.

  • 2.

    To make the butter, cut garlic heads in half, splash with olive oil and a sprinkle of thyme, then wrap garlic half’s in alfoil and place onto a reasonably hot part of the pre-heated barbecue.

  • 3.

    After about 15 minutes check garlic, it should be nicely caramelized and smell heavenly.

  • 4.

    Whilst the garlic is still warm, squeeze out the cloves into some diced butter.

  • 5.

    Add very roughly chopped parsley, check seasoning and set butter aside at room temp.

  • 6.

    When the prawns are cooked, assemble on the serving platter and just roughly place the garlic butter over the top; let the butter melt a little prior to serving.

  • grilled South Australian whiting meuniere:

  • 1.

    Carefully remove skin from fish and rub a little extra virgin olive oil into the fish, season and set aside.

  • 2.

    To make the sauce, gently warm the lemon juice, add the seasoning, and remove off heat, knock in the butter off the heat , add some roughly chopped herbs and serve over grilled fish that have been cooked on a pre-heated barbecue grill.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with Cafe Del Mare (seafood platter for 2).

 
 

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