Seafood Grill With Cauliflower Skordalia

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CAULIFLOWER SKORDALIA - To make cauliflower skordalia, combine cauliflower, potato, garlic and milk in a large saucepan on medium heat and season with salt and then simmer for 15 to 20 minutes until very soft.
  • Strain and reserve cooking liquid.
  • Place cauliflower in a blender and blend until smooth and creamy, adding a little reserved cooking liquid if too thick and then place in a serving bowl and drizzle with oil.
  • Combine oil, fennel seeds, chilli flakes and lemon rind in a small bowl.
  • Usinng scissors, cut along bellies of the prawns and place cut side down on a plate and flatten with palm of your hand.
  • Cut of and discard grey veins from scallops.
  • Brush half of chilli oil over ALL seafood and season.
  • Heat a chargrill or barbecue on high and spray with cooking oil.
  • Cook snapper and ocean trout for 2 to 3 minutes each side until golden and transfer to a platter.
  • Remove scallops from shells and place on chargrill with shells and cook scallops for 1 to 2 minutes, squid for 1 minute and prawns for 1 to 2 minutes each side and then arrange on platter and drizzle with remaining chilli oil and serve with skordalia, rocket and lemon wedges or cheeks.
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