Sea shells three shells: scampi in lime butter, scallops in blood orange and prawns in ginger

1.

Mix butter, chopped dill, citrus juices and zest into a past

2.

Spread over scampi – (have fishmonger slice each Scampi down centre

3.

Arrange scampi halves around a baking tray (interspersed with scallops and prawns)

1.

Combine juice and zest of 3 blood oranges, with grated ginger and a splash of

2.

Pomegranate molasses

3.

Spoon into each scallop

4.

Arrange scallops face up around the baking tray (interspersed with scampi and prawns)

1.

Dice chilli and coriander roots and mix with grated ginger root and juice of two limes

2.

Ex Granada Media Australia Pty Limited Page 2 of 4

3.

Peel prawns leaving tail on

4.

Rub prawns in chilli and ginger mix

5.

Arrange prawns around the baking tray (interspersed with scallops and scampi)

6.

Place baking tray under hot open grill and cook quickly (approx 10 minutes)