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.