Mixed grill - scallops in shell, squid, prawns and mussels with tomato and tarragon sauce
- Serves:
- 4
- Prep Time:
- 2 mins
- Share
Ingredients
2 small cooked lobsters, halved and claws cracked with the back of a heavy knife
4 scallops in or out of the shell
4 large Atlantic prawns
2 medium cleaned squid, halved
Sea salt and freshly ground black pepper
2 long red peppers, halved lengthways
2-3 tsp sumac
A handful of fresh oregano or marjoram leaves
2-3 tbs extra virgin olive oil
4 scallops in or out of the shell
4 large Atlantic prawns
2 medium cleaned squid, halved
Sea salt and freshly ground black pepper
2 long red peppers, halved lengthways
2-3 tsp sumac
A handful of fresh oregano or marjoram leaves
2-3 tbs extra virgin olive oil
Method
Preheat your Barbeque leaving a section with no charcoal to keep fish that’s cooked warm whilst the rest is cooking.
Cook the peppers first for 2-3 minutes on each side then transfer to the cooler part of the Barbeque.
Cook the shellfish also for 2-3 minutes on each side then transfer to a large suitable serving plate and arrange the peppers on top.
Scatter over the oregano and sumac and spoon over the olive oil.
Featured products
12 Disco Scallop Meat
Serves 4 - 12 Scallops
Shucked
£24.00
Sent fresh
Squid
Serves 1 - Min 150g
Cleaned
£7.95
Mark Hix