Sonya and Hadil - Seafood Platter

with Herb Tahini and Charred Chilli Sauce

Prep time: 30 mins (+1 hour marinating)
Cook time: 30 mins
Serves: 4

Ingredients

2 Lebanese bread rounds, cut into 2cm strips

Olive oil, to brush

Sumac, to sprinkle

4 long green chillies

Charred lime wedges, to serve

Marinated Scallops

4 large scallops

1 tbs olive oil

1 tsp ground turmeric

1 tsp paprika

Marinated Prawns

4 large green prawns, deveined, butterflied

60ml (¼ cup) olive oil

4 garlic cloves, crushed

1 tsp sweet paprika

1 pinch of chilli flakes

1 tbs finely chopped flat-leaf parsley 

Marinated Lobster

1 lobster, halved lengthways, cleaned

60ml (¼ cup) olive oil

2 garlic cloves, crushed

¼ cup finely chopped flat-leaf parsley 

Marinated Crab

2 blue swimmer crabs, halved, cleaned

60ml (¼ cup) olive oil

1 tsp ground coriander

1 tsp ground turmeric 

½ tsp ground cumin

1 pinch of nutmeg

1 pinch of ground black pepper

4 spring onions, finely chopped   

Chilli Sauce

4 long red chillies

1 tsp salt

4 garlic cloves, crushed

80ml (1/3 cup) olive oil

Heads, tails and shells of 2 prawns (reserve meat for another use)

½ tsp ground cumin

½ tsp ground coriander

½ tsp sweet paprika

1 cup chopped flat-leaf parsley

Tahini

125ml hulled tahini

1 lemon, zested, juiced

1 tbs finely chopped chives

1 tbs finely chopped flat-leaf parsley

Method

1. To make marinated scallops, combine all ingredients in a bowl. Season. Toss to coat. Cover and refrigerate for 1 hour.

2. To make marinated prawns, combine all ingredients in a bowl. Season. Toss to coat. Cover and refrigerate for 1 hour.

3. To make marinated lobster, combine all ingredients in a bowl. Season. Toss to coat. Cover and refrigerate for 1 hour.

4. To make marinated crab, combine all ingredients in a bowl. Season. Toss to coat. Cover and refrigerate for 1 hour.

5. To make charred chilli sauce, preheat a barbecue hotplate over medium-high heat. Add chilli and cook, turning, for 3 minutes or until charred and tender. 

6. Place chilli in a bowl and cover with plastic wrap. Stand for 10 minutes. Peel and discard skin. Coarsely chop chillies and transfer to a mortar and pestle with salt and garlic. Pound until a coarse paste forms. 

7. Heat oil in a saucepan over medium-low heat. Add prawn heads, tails and shells and cook, crushing with a wooden spoon, to infuse. Reduce heat to low and simmer for 15 minutes. Strain oil through a fine sieve into another saucepan, discarding solids. Add chopped chilli mixture and remaining ingredients, except parsley. Cook, stirring, for 5 minutes or until softened. Stir in parsley.

8. To make herbed tahini, place all ingredients with 60ml (¼ cup) water in a food processor and process to combine. Season. 

9. Preheat barbecue hotplate over medium-high heat.

10. Brush bread with oil and sprinkle with sumac. Add to hotplate and cook for 1 minute on each side or until crisp and golden. 

11. Add green chillies to hotplate and cook, turning, for 3 minutes or until charred and tender.

12. Add lobster and crab to hotplate and cook, turning, for 8 minutes or until charred and just cooked through.

13. Add prawns to hotplate and cook, turning, for 2-3 minutes or until charred and just cooked through.

14. Add scallops to hotplate and cook, turning, for 1-2 minutes or until charred and just cooked through.

15. Place seafood, bread, chillies and lime wedges on a serving platter. Serve with sauces to the side.