Eat Recipes

Grilled Seafood Grazing Board With Three Sauces

This delicious Seafood Grazing Board recipe was originally featured in Issue 1 of ele Magazine. The recipes have been created exclusively for ele by Caroline de Luca.

This platter is perfect for seafood lovers and is great to serve for a delicious lunch (just add crisp white wine and crusty bread) or when friends gather for a dinner or event.

Ingredients

300g mussels, scrubbed, de-bearded, rinsed in water to remove any sand residue

300g baby octopus, cleaned & cut in half

300g king prawns, shells removed & deveined

300g vongole/clams, rinsed in water to remove any sand residue

300g calamari rings

12 fresh scallops

1 cup olive oil + extra to cook in between seafood batches

Salt & pepper, to season

Lemon wedges, to serve

Note: If your fishmonger hasn’t already done so, clean and prepare your chosen fish and
shellfish.

Method

  1. Prepare the baby octopus first. Add ½ cup olive oil, salt, pepper & octopus into a
    bowl. Mix well and place into fridge for 3-4 hours to allow to marinate.
  2. Coat all of the seafood evenly with the remaining olive oil & season with salt & pepper.
  3. Heat a grill pan to high heat. Begin to cook the larger seafood as it will take the
    longest. Add a little more oil to the seafood in between cooking to prevent drying
    out.
  4. Mussels – Cook for 5-6 minutes or until they open. Discard any closed mussels & set
    aside in a tray. Cover to keep warm & repeat for the remaining seafood.
  5. Vongole/Clams – Cook for 5-6 minutes or until they open. Discard any closed vongole/clams.
  6. Calamari – Cook for 1-2 minutes or until opaque in colour.
  7. Tiger prawns – Cook for 2-3 minutes per side.
  8. Baby octopus – Grill for 3-5 minutes per side.
  9. Scallops – Cook scallops for 1-2 minutes per side.
  10. Arrange seafood on a large platter and serve with sauces and extra lemon wedges
Seafood Grazing Board

Romesco Sauce

Ingredients

400g roasted red peppers

1/2 cup sliced almonds

2 garlic cloves

1 tbsp white wine vinegar

1/2 cup olive oil

Salt & pepper to season

Method

  1. Place all ingredients into a food processor and pulse until finely chopped.
  2. Season with salt, pepper & serve alongside grilled seafood.

Herb & Chilli Oil

Ingredients

1 bunch of fresh basil, roughly chopped

2 bird’s eye chillies, thinly sliced

1/2 cup olive oil

2 garlic cloves, finely sliced

1 tbsp. lemon juice

Salt & pepper to season

Method

  1. Place all ingredients into a medium jar, place the lid on & shake to combine. Set
    aside for an hour to allow the flavours to infuse.
  2. Drizzle over grilled seafood.

Lemon Aioli

Ingredients

1/2 cup mayonnaise

2 garlic cloves, minced

1 tsp lemon juice

1 tsp lemon rind

Salt & pepper to taste

Method

  1. Combine all ingredients into a bowl & mix well.

Want more? Click here for Seared Scallops with Truffle Butter and here for a delicious Cacciucco – Italian Fish Stew.

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