BBQ seafood platter with tabouli dressing

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.





  • 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 Ocean Barramundi Portions, cut into 3cm pieces


  • 1/3 cup (100g) whole-egg mayonnaise
  • 100g whole roasted peppers (capsicum), drained
  • 1 garlic clove, crushed


  • 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



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.


To make tabouli dressing, combine parsley, mint, spring onion, tomato and lemon juice in a small bowl. Season. Cover and place in the fridge.


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.


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.


Arrange lobster, scallops and prawn mixture on a platter with the capsicum aioli. Drizzle with tabouli dressing.

SERVE WITH: lemon wedges


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.