Name: Prawns with basil verde and seared scallops seafood platter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 - 8
Ingredients: 12 extra large king prawns, peeled, deveined, heads and tails intact; 12 large scallops in the half shell, roe removed; Micro shiso, pea shoots and charred lemon halves, to serve; Ponzu pickled cumquats; 12 cumquats, thinly sliced, seeds removed; 200 ml ponzu; 60 gm caster sugar; 20 gm caster sugar; 20 gm ginger, peeled, finely grated; 2 Lebanese cucumbers, peeled, seeds removed, finely chopped; Basil verde; 1 garlic clove; 30 gm basil leaves; 15 gm flat-leaf parsley leaves; 10 gm mint leaves; 1 tbsp capers; 3 anchovy fillets, torn; 2 tsp Dijon mustard; 60 ml red wine vinegar; 80 ml extra-virgin olive oil, plus extra for drizzling

This seafood platter of barbecued prawns and seared scallops served with basil verde and ponzu pickled cumquats is primed for summer entertaining. Plus, it will become a crowd favourite come Christmas.

Prep the elements of the seafood platter the morning of, then all this starter needs is five theatrical minutes on the barbecue and a final flourish or two.

Ingredients

12 extra large king prawns, peeled, deveined, heads and tails intact

12 large scallops in the half shell, roe removed

Micro shiso, pea shoots and charred lemon halves, to serve

Ponzu pickled cumquats

12 cumquats, thinly sliced, seeds removed

200 ml ponzu

60 gm caster sugar

20 gm caster sugar

20 gm ginger, peeled, finely grated

2 Lebanese cucumbers, peeled, seeds removed, finely chopped

Basil verde

1 garlic clove

30 gm basil leaves

15 gm flat-leaf parsley leaves

10 gm mint leaves

1 tbsp capers

3 anchovy fillets, torn

2 tsp Dijon mustard

60 ml red wine vinegar

80 ml extra-virgin olive oil, plus extra for drizzling

Method

1.For ponzu pickled cumquats, place cumquats, ponzu, sugar and ginger in a pan. Bring to a simmer and stir until sugar dissolves. Set aside to cool; then add cucumber. Stand at least 15 minutes.

2.To prepare seafood, skewer prawns lengthways onto metal skewers. Remove scallops from shells and rinse shells; reserve shells and scallops separately.

3.For basil verde, place ingredients in a blender and blend until smooth; season to taste.

4.Preheat a lightly greased barbecue flat plate to high. Drizzle prawns with olive oil and season to taste. Cook, turning occassionally, until just cooked through (4-5 minutes). Meanwhile, drizzle scallops with oil and sear until just opaque (1 minute each side).

5.To serve, place seared scallops back in shells and spoon over pickle. Place on a platter with prawns; drizzle prawns with basil verde. Scatter scallops with micro shiso and prawns with pea shoots. Serve with charred lemon and remaining pickled cumquats and basil verde, on the side.

Recipe by Clare Maguire Chef and Home Economist

Clare is a classically trained chef. After working in some of London’s best restaurants, including Ottolenghi, and with several years of private cheffing in Europe under her belt, she moved into recipe writing and developing. After making the move to sunnier Sydney a few years ago, she regularly contributes to various publications and has worked on over 15 cookbooks. She loves exploring food markets wherever she goes and still heads to Europe for a few months each summer to private chef. She is passionate about cooking with fresh, vibrant and sustainable ingredients and takes inspiration for recipes from her travels. Clare is always up for a pastry crawl to find the best viennoiserie going.

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Styling by Vivien Walsh Stylist

Vivien Walsh is a Sydney-based stylist specialising in food, lifestyle and interiors. With 17 years’ experience, her work has appeared in Gourmet Traveller, Stellar and for brands including Westfield, Woolworths, Merivale and Four Seasons.

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