This easy BBQ seafood platter with tabouli dressing is guaranteed to be a hit at your next event. But be quick – this entertaining platter is too delicious to resist.
Serves66
Cook time15 mins15 minutes
Prep time20 mins20 minutes
Ingredients
1/4 cup (60ml) extra virgin olive oil
2 garlic cloves, crushed
1 tsp finely grated lemon rind
6 Coles Australian Half-Shell Scallops
3 Coles Lobster Tails, halved lengthways
12 Coles Australian Raw Black Tiger Prawns Thawed, peeled leaving head and tail intact, deveined
2 squid tubes, cleaned, thinly sliced
2 (about 200g each) Coles Australian Barramundi Portions Skin Off, cut into 3cm pieces
CAPSICUM AIOLI
1/3 cup (100g) whole-egg mayonnaise
100g whole roasted peppers (capsicum), drained
1 garlic clove, crushed
TABOULI DRESSING
1 cup finely chopped curly parsley
1 cup finely chopped mint
2 spring onions, thinly sliced
3 roma tomatoes, seeded, finely chopped
1/4 cup (60ml) lemon juice
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make capsicum aioli, combine mayonnaise, capsicum and garlic in a food processor and process until smooth. Season. Transfer to a small bowl. Cover and place in the fridge.
Step 2
To make tabouli dressing, combine parsley, mint, spring onion, tomato and lemon juice in a small bowl. Season. Cover and place in the fridge.
Step 3
Combine oil, garlic and lemon rind in a large bowl. Season. Brush scallops and cut side of the lobster with oil mixture. Place the prawns, squid and barramundi in a large bowl. Add the remaining oil mixture and gently toss to combine.
Step 4
Heat a barbecue grill or chargrill on high. Cook the lobster, cut-side down, for 3 mins or until lightly charred. Turn and cook for a further 2-3 mins or until just cooked through. Transfer to a plate and cover to keep warm. Add the prawn mixture and cook, turning, for 4-5 mins or until charred and cooked through. Transfer to a plate and cover to keep warm. Remove shells from the scallops (wash and dry the shells and set aside for serving). Cook scallops for 1-2 mins each side for medium or until light golden and cooked to your liking. Return scallops to the shells.
Step 5
Arrange lobster, scallops and prawn mixture on a platter with the capsicum aioli. Drizzle with tabouli dressing.
12 Coles Australian Raw Black Tiger Prawns Thawed, peeled leaving head and tail intact, deveined
2 squid tubes, cleaned, thinly sliced
2 (about 200g each) Coles Australian Barramundi Portions Skin Off, cut into 3cm pieces
CAPSICUM AIOLI
1/3 cup (100g) whole-egg mayonnaise
100g whole roasted peppers (capsicum), drained
1 garlic clove, crushed
TABOULI DRESSING
1 cup finely chopped curly parsley
1 cup finely chopped mint
2 spring onions, thinly sliced
3 roma tomatoes, seeded, finely chopped
1/4 cup (60ml) lemon juice
Description
This easy BBQ seafood platter with tabouli dressing is guaranteed to be a hit at your next event. But be quick – this entertaining platter is too delicious to resist.
Method
Step 1
To make capsicum aioli, combine mayonnaise, capsicum and garlic in a food processor and process until smooth. Season. Transfer to a small bowl. Cover and place in the fridge.
Step 2
To make tabouli dressing, combine parsley, mint, spring onion, tomato and lemon juice in a small bowl. Season. Cover and place in the fridge.
Step 3
Combine oil, garlic and lemon rind in a large bowl. Season. Brush scallops and cut side of the lobster with oil mixture. Place the prawns, squid and barramundi in a large bowl. Add the remaining oil mixture and gently toss to combine.
Step 4
Heat a barbecue grill or chargrill on high. Cook the lobster, cut-side down, for 3 mins or until lightly charred. Turn and cook for a further 2-3 mins or until just cooked through. Transfer to a plate and cover to keep warm. Add the prawn mixture and cook, turning, for 4-5 mins or until charred and cooked through. Transfer to a plate and cover to keep warm. Remove shells from the scallops (wash and dry the shells and set aside for serving). Cook scallops for 1-2 mins each side for medium or until light golden and cooked to your liking. Return scallops to the shells.
Step 5
Arrange lobster, scallops and prawn mixture on a platter with the capsicum aioli. Drizzle with tabouli dressing.
