Cold water Scallops
3 half shell Victorian scallops
100 ml olive oil
1 clove crushed garlic
Place the garlic onto the scallops then pour the oil into a saucepan and gently heat up, when the oil reaches about 100oC (it will start to form small bubbles) pour it on top of the scallop in the shell and serve immediately.
Warm water scallops
3 half shell, Hervey Bay scallops
2 shallots, finely sliced
50g freshly grated Parmesan
Place the shallots on top of the scallops, top with grated parmesan then place the shell onto a BBQ plate and cook for 5-10 minutes (or until the cheese melts.
6 sardines fillets
2 tomatoes, finely diced
1 red capsicum, finely diced
1 yellow capsicum, finely diced
2 cloves of crushed garlic
1 Spanish onion, finely diced
In a hot pan add a splash of olive oil and fry the tomatoes, capsicums, garlic and onions until just softened then pour in the water and bring to a boil, once it has boiled add the sardine fillets and take off the heat (the residual heat will cook the sardines.)
3 whole Scampi
Place the scampi (shell on) onto your BBQ plate and cook for 3-5 minutes on either side.
Crispy Skinned Barramundi with dill mayo.
1 mid cut barramundi fillet
4 tbsp whole egg mayonnaise
¼ cup of dill, finely chopped
Juice of 1 lime
Mix together the mayo, dill & lime juice.
Baste the barramundi fillet with garlic oil (see garlic prawns for recipe) then place skin side down onto a hot BBQ plate and press down, cook on the skin side only for 5-8 minutes and serve with dill mayo.
Skewered Garlic Prawns
12 green prawns
3 cloves of crushed garlic
200 ml of extra virgin olive oil
2 metal skewers
Place the garlic into the oil and allow to sit for at least 2 hours to develop flavour
Marinade the prawns in the garlic oil for at least 30 minutes, then thread onto your skewers and onto the BBQ for 3 minutes each side.