Shellfish was made for barbecuing. From crab and crayfish to oysters and scallops, a little seafood medley is a perfect canapé or appetiser. Or, you could always make a meal of it and go for a full lobster!
Scallop and Prawn Skewers - Serves 4
Ingredients:
• 12 large prawns (peeled and de-veined)
• 12 large sea scallops
• ½ cup mango chutney
• ½ cup orange juice
• ¼ cup BBQ sauce
• 8 cherry tomatoes
• 8 pineapple chunks
• I onion (roughly chopped)
Method:
• Add the mango chutney, orange juice and BBQ sauce to a blender and process until smooth.
• Make your skewers by putting the pineapple, scallop, tomato, onion and prawn pieces onto 4 metal skewers.
• Brush each skewer with the sauce and place on a pre-heated BBQ on the grill. Cook for about 8 minutes. Turn the skewers whilst cooking and brush with the sauce once whilst cooking.
Grilled oysters - Serves 4 as a canapé
Ingredients:
• 8 fresh oysters (ensure shells are closed and discard any oysters with open shells
• 1/3 cup lemon juice
• 3 tbsp Worcestershire sauce
• A dash of Tabasco (to taste)
• Salt (to taste)
Method:
• Scrub the whole oysters to ensure any mud is washed off.
• Mix the lemon juice, Worcestershire sauce, salt (to taste) and dash of Tabasco in a bowl.
• Place the oysters on a pre-heated BBQ on the grill for between 5-10 minutes or until the shells open.
• Remove the oysters from the grill as soon as the shells open and carefully pry off the top shell with a knife. Disconnect the muscle from the shell with a knife.
• Drizzle 2 tsps of the sauce mixture on each oyster and serve hot in the shell.
