Barbecued Seafood Platter Recipes
Thai Coriander Sauce
scallops on their shells
large raw prawns, unpeeled
finely chopped preserved lemon
drained, bottled capers
sweet chili sauce
chopped fresh coriander
cloves garlic, crushed
light olive oil
- Scrub the mussels with a stiff
brush and pull out the hairy beards.
- Discard any broken mussels, or
open ones that don't close when tapped on the bench.
- Rinse well.
- Pull off any vein, membrane or
hard white muscle from the scallops, leaving the roe attached.
- Brush the scallops with the
combined butter and oil.
- They should be cooked
shell-side-down on the barbecue.
- Remove the oysters from their
shells, and rinse the shells under cold water.
- Pat them dry and return the
oysters to their shells.
- Cover and refrigerate all of the
seafood while you make the dressings.
- For the salsa verde, place the
preserved lemon, parsley, capers and lemon juice in a food processor
and process in short bursts until roughly chopped.
- Transfer to a bowl and add enough
oil to just moisten the mixture.
- Season with salt and pepper, to
- For the coriander sauce, whisk
together the sweet chili sauce, chopped coriander and lime juice in
a jug or small bowl.
- For the aioli, place the egg
yolks, garlic and half of the lemon juice in a food processor and
process until light and creamy.
- With the motor running, add the
oil, a little a time.
- Increase the amount of oil as the
- When all of the oil has been
incorporated, stir in the remaining lemon juice and season to taste
with salt and white pepper.
- Cook the seafood on a preheated
barbecue grill and flat plate.
- If necessary, do this in batches,
depending on the size of your barbecue.
- The mussels, scallops, oysters and
prawns take about 2-5 minutes to cook.
- Arrange the shellfish on a platter
and serve with the salsa verde, Thai coriander sauce and aioli.
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