Series 3
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Grilled Seafood Platter With Home Made Tartar Sauce

Cooking Time: 1 hour 
Fuel: Charcoal
You’ll also need:
Charcoal Chimney
Serves: 2
BBQ Pro Tip: Prepare the BBQ for indirect cooking placing the charcoal on one side. Cook over the charcoal but move the seafood to the indirect side if needed.
 
Ingredients
  • 4 Raw king prawns
  • 6 Oysters Kilpatrick
  • 4 Scallops in the shell
  • 2 Moreton Bay Bugs, halved
  • 400-600g Raw Octopus
  • 2 Small lemons, halved and grilled
  • 200g Baby rocket leaves
  • Greek Salad Ingredients: Cos lettuce, tomatoes, red and green capsicum, Kalamata olives, Spanish onion, cucumbers and feta cheese.
  • Greek salad dressing: Extra virgin olive oil, white wine vinegar, dried oregano and salt/pepper.
 
Tartar Sauce
 
1 cup whole egg mayonnaise
½ cup finely chopped dill pickles
1 tbsp chopped fresh dill
Juice of 1 lemon
½ tsp salt
½ tsp white pepper
1 tbsp chopped baby capers
 
 Method: Combine all ingredients and refrigerate until needed.                                 
 
Seafood Marinade to be used on all seafood except oysters
(make triple quantities to use for marinade, basting and dressing)
 
½ cup olive oil
¼ cup finely chopped flat leaf parsley
1 tbsp minced garlic
1 tsp dried oregano                         
1 tsp sea salt
Juice of 1 lemon
 
Method: Combine all ingredients

To make Oysters Kilpatrick
2 short bacon rashes, diced and cooked
1 tbs Worcestershire sauce
1 tbsp light olive oil
2 tsp finely chopped chives      
 
Method: Combine bacon, worcestershire sauce, olive oil in a bowl. Add a teaspoon to each oyster and cook directly over charcoal for 1-2 mins. Remove from BBQ and add the chopped chives.
 
Seafood Grilling Times
Octopus: 20-30 minutes or until it probes easily when pierced with a skewer
Moreton Bay Bugs: 15 minutes or until opaque in colour
Prawns: 3-5 minutes
Scallops in the shell: 1-2 minutes
 
Grilled Seafood Platter Presentation
  • Place a bed of baby rocket leaves on the platter.
  • Place the Tartar Sauce in a small ramekin and the Greek Salad in a small bowl.
  • Arrange the grilled seafood, tartar sauce, Greek salad and lemons on the platter.
Serve immediately