Prawns with basil verde and seared scallops seafood platter

A seafood platter of barbecued prawns and seared scallops that's primed for summer entertaining.
Seafood platter recipe with barbecued prawns and seared sclaBen Dearnley
6 - 8

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.


Ponzu pickled cumquats
Basil verde


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.

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