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 100^oC (it will start to form small bubbles) pour it on top of the scallop in the shell and serve immediately.

 

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

100ml water

 

 

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.

 

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.

 

 

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.