Easter BBQ Seafood Platter

 

 

 

Prep time: 1.5 hours  

Cook Time: 45 minutes  

Serves: 6-8 people  

 

Ingredients  

Fresh Seafood 

  • 500g/medium whole octopus, cleaned  
  • 1kg pot ready black mussels, drained 
  • 300g king prawns, butterflied 
  • 300g scampi, butterflied 
  • 12 scallops on the shell  

 

Octopus Marinade  

  • 3 Tbsp HFM Repurposeful Picks Salsa Verde  
  • 3 Tbsp Olive Oil 

 

Saltbush Butter  

  • 3 Tbsp dried saltbush (or fresh and finely chopped) 
  • 250g HFM Salted butter  
  • 2 garlic cloves, peeled and minced 

 

To serve 

  • Lemon wedges  
  • Capers  
  • HFM Repuposeful Picks Salsa Verde  
  • Tartare Sauce  
  • Seafood Sauce  
  • Fresh flat leaf parsley leaves 

 

BBQ Octopus 

 Method 

  1. Place the whole octopus into a large pot and cover with cold water. Bring to a soft boil and simmer for 1 hour to tenderize. Remove from the water and allow to cool down and dry on paper towel. 
  2. Cut the tentacles off and slice the head into chunks. Place in a bowl and toss with the salsa verde and olive oil. Cover and keep cool while you prepare the rest of the seafood. 
  3. Heat a bbq to medium-high and cook the octopus for a few minutes on each side or until nicely charred.  
  4. Remove from the heat and squeeze the lemon juice over the top. Drizzle over some extra olive oil to serve and season with salt and pepper to taste. Keep warm. 

Saltbush Butter  

Method 

  1. Add the butter and garlic to a small saucepan and melt until bubbling. Stir through the saltbush and keep warm.  

 

BBQ Mussels  

Method 

  1. Place the mussels onto the BBQ over medium heat.  
  2. As the shells open, remove them from the heat, discarding any that remain closed. Toss with 2 Tbsp of saltbush butter and keep warm. 

 

Prawns, Scampi and Scallops 

Method 

  1. Heat the BBQ medium and drizzle the prawns and scampi with a little olive oil.  
  2. Place the prawns, scampi and scallops onto the bbq flesh side down. Turn after 2-3 minutes and brush the flesh with saltbush butter. Cook for a further 2-3 minutes or until just tender.  
  3. While the scallops are on the BBQ, place a teaspoon of the saltbush butter over the top of each scallop. Cook for around 4 minutes or until tender.  

 

To assemble the platter, arrange the seafood neatly on a large serving dish scattered with lemon wedges, capers and fresh parsley. Serve with HFM RP salsa verde, tartare sauce, seafood sauce and extra saltbush butter. 

 Note: The octopus takes the longest to prepare but is the quickest to cook on the BBQ.  

Get ahead by preparing early and leave to grill last.  

 Breda is a freelance food content creator, recipe developer and stylist living and working in Sydney. She is passionate about all food that is full of flavour; community, family, heritage and hospitality are at the centre of her food philosophy. She runs Una Mas Creative with her husband, making original and branded content. Check out Breda's Instagram here, and Unamas Creative page here!