A spectacular seafood platter that includes freshly crumbed and fried squid, natural oysters and scallops served on the half shell.
Clean the squid tubes removing the bone and cutting into rings.
Beat 2 eggs and add the tanami fire mix and place squid rings into mixture for at least 3 hours. Remove from egg mixture and roll into the flour then returning to the egg mixture, removing to then coat with the bread crumbs. Set aside.
Prep the prawns and the scallops, in a saucepan add the cream, slowly reducing it until it starts to thicken, adding the wine, lemon myrtle, cheese, lemon juice and salt and pepper, place the prawns and the scallops into the sauce until cooked through.
Serve them in a scallop shell.
Prep oysters in their natural state adding the Wattleseed dressing
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