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
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.
Coat all of the seafood evenly with the remaining olive oil & season with salt and pepper.
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.
Mussels – Cook for 5-6 minutes or until they open. Discard any closed mussels and set aside in a tray. Cover to keep warm and repeat for the remaining seafood.
Vongole/Clams – Cook for 5-6 minutes or until they open. Discard any closed vongole/clams.
Calamari – Cook for 1-2 minutes or until opaque in colour.
Tiger prawns – Cook for 2-3 minutes per side.
Baby octopus – Grill for 3-5 minutes per side.
Scallops – Cook scallops for 1-2 minutes per side.
Arrange seafood on a large platter and serve with sauces (sauce recipes below) 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
Place all ingredients into a food processor and pulse until finely chopped.
Season with salt, pepper & serve alongside grilled seafood.
Herb and 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
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.
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
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
Herb and 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
aside for an hour to allow the flavours to infuse.
Lemon Aioli
Ingredients
1/2 cup mayonnaise
2 garlic cloves, minced
1 tsp lemon juice
1 tsp lemon rind
Salt & pepper to taste
Method
Want more? Click here for Seared Scallops with Truffle Butter and here for a delicious Cacciucco – Italian Fish Stew.
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