Barbecued seafood

Barbecued seafood
  • Serves icon Serves 8
  • Time icon Takes 30 minutes to make, 10 minutes to cook

This simple barbecued seafood recipe – with prawns, squid and scallops – makes a beautiful starter for eight people.

Looking for something a little simpler? Try our barbecued prawns served with garlic butter.

Nutrition: per serving

Calories
162kcals
Fat
9.7g (1.4g saturated)
Protein
10g
Carbohydrates
8.1g (6.4g sugar)
Salt
0.2g
Calories
162kcals
Fat
9.7g (1.4g saturated)
Protein
10g
Carbohydrates
8.1g (6.4g sugar)
Salt
0.2g

Ingredients

  • 2 garlic bulbs, roasted until golden, flesh squeezed out
  • Grated zest and juice of 2 limes
  • 1 tsp brown sugar
  • 100ml extra-virgin olive oil

For the prawns

  • 50g honey
  • 20g grated fresh ginger
  • 100ml rice wine vinegar
  • ½ tsp smoked paprika
  • ¼ bunch of fresh coriander, chopped
  • 16 tiger prawns, peeled (leaving the tails on) and deveined

For the squid

  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp brown sugar
  • Juice of 1 lime
  • 4 squid tubes, cleaned and cut into 1cm thick rings

For the scallops

  • 8 large (or 16 small) scallops, each cut into 2 discs
  • Olive oil for brushing
  • Lemon juice for brushing

Method

  1. Light the barbecue, if using. Mix the roasted garlic flesh, lime zest and juice with the sugar until smooth. Gently warm the extra-virgin olive oil in a pan, then add the garlic mixture. Stir, then pour into a bowl, cover with cling film and set aside.
  2. For the prawns, mix the honey, ginger, vinegar and paprika in a small pan and simmer gently for 4 minutes until it forms a syrupy sweet-and-sour sauce. Remove from the heat and add the coriander. Thread the prawns onto skewers (see tips), coat with the sauce and set aside.
  3. If you’re not using a barbecue, preheat a griddle to medium-high. For the squid, mix the chilli, garlic, sugar and lime juice. Set aside.
  4. Griddle or barbecue the prawns for 1 minute on each side. Wrap in foil and keep warm. Coat the squid with the marinade, then char quickly, for less than 1 minute on each side.
  5. Give the sliced scallops a brush of oil and a sprinkle of sea salt and grill for 30 seconds on each side. Remove and brush with lemon juice. Arrange the seafood on a large warmed platter and serve immediately with the garlic and lime dressing.

delicious. tips

  1. Cook this on a barbecue or medium-hot griddle.

    If using wooden skewers, soak them in water for 30 minutes beforehand.

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  1. I love this recipe because it combines two of my favourite things, seafood and barbecue’s. There’s nothing like eating in the garden with friends on a hot summers day.

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