1 bunchgreen asparagus, trimmed1 bunchbaby leeks, trimmed80 ml(1/3 cup) olive oil16medium green prawns, peeled, tails intact12scallops with roe500 gmcuttlefish, cleaned, cut into 3, tubes scored, tentacles reserved2 tbsplemon juiceHerb dressing1 cup(loosely packed) flat-leaf parsley, finely chopped½ cup each(firmly packed) mint and basil, finely chopped75 mlextra-virgin olive oil½long red chilli, finely chopped1garlic clove, finely chopped1lemon, finely grated rind only
Preheat grill to high. For herb dressing, combine ingredients in a bowl, season to taste and set aside.
Place asparagus and leeks in a single layer on a baking tray, drizzle with half the oil, season to taste and grill until just cooked though, turning occasionally (2-3 minutes). Place in a large bowl and set aside to cool slightly.
Heat a large frying pan over medium-high heat until very hot, add remaining oil, then add seafood in batches and sauté until golden and just cooked though (2-3 minutes). Add to leek and asparagus, drizzle over herb dressing and lemon juice, season to taste and serve warm.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.