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BBQ seafood platter with tabouli dressing

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  • Dairy free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • No added sugar
  • High in protein

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.

  • Serves6
  • Cook time15 minutes
  • Prep time20 minutes
BBQ seafood platter with tabouli dressing


  • 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


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

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

    SERVE WITH: lemon wedges

Nutrition Information

Per Serve

Energy: 2041kJ/488 Cals (23%)

Protein: 51g (102%)

Fat: 28g (40%)

Sat fat: 4g (17%)

Carb: 7g (2%)

Sugar: 6g (7%)

Fibre: 3g (10%)

Sodium: 783mg (39%)