Prep time: 15 minutes
Cook time: 5 minutes
1 x 2 kg cooked Australian Rock Lobster, halved & cut into bite size pieces
8 cooked Australian Tiger Prawns
8 cooked Australian King Prawns
12 fresh Sydney Rock or Pacific Oysters
rock salt to serve (optional)
400 g sliced Tasmanian Atlantic Smoked Salmon
sourdough bread, lightly toasted to serve
½ cup crème fraiche
fresh lime to serve
Green chilli and lime mayo
2 long green chillies, deseeded & roughly chopped
1 teaspoon finely grated ginger
1 clove garlic roughly chopped
1 tablespoon chopped coriander
1 teaspoon sea salt
zest and juice of one lime
1 cup mayonnaise
Mango and lime salsa
1 mango, peeled, cut into cheeks & finely diced
1 tablespoon finely chopped mint leaves
1 teaspoon finely grated lime zest
1 tablespoon lime juice
Grilled garlic and parsley scallops
8 fresh Australian Scallops in the half shell
150g butter, softened
2 tablespoons finely chopped parsley leaves
2 cloves garlic, finely chopped
sea salt and freshly cracked black pepper
The good news is this dish leans on your fishmonger to do most of the heavy lifting, meaning all you need to do it pick up, plate up and prepare for praise.
We reckon it’s best to kick off with the dipping sauces. To make the green chilli and lime mayo: add all the ingredients into a small food processor, blitz until combined, and pop it in the fridge until you’re ready to serve. Or, pick up a jar of flavoured mayo and cut out the middleman.
To make the mango and lime salsa: place the mango, mint, lime zest and juice into a bowl, toss to combine, and bung it in the fridge with the mayo until it’s party time.
To prepare the scallops: mis the butter and garlic together in a bowl with a lil’ salt and pepper. Preheat the grill in your oven to high. Top the scallops with the garlic butter, grill for 2-3 minutes and sprinkle with fresh parsley to serve..
Now comes the fun part. First, line your platter with rock salt, this will help ensure your seafood stays put, then we recommend putting on the lobster as it will take up the most space. Next up, arrange the prawns, oysters and scallops, ensuring you don’t leave any gaps. Next, place the smoked salmon on a board with some warm sourdough, crème fraiche and lime wedge, grab your sauces from the fridge and serve.
Seriously easy, and incredibly tasty!