Easter Seafood Platter with Romesco Sauce and Garlic Butter



  • 2 Large king prawns 

  • 6 whole calamari 

  • 12 scallops on the shell

  • 1 kg Pipis 

  • 2 lemons 

  • ½ Tbsp Spanish spice mix 

  • Salt and Pepper to taste

  • Olive oil

For the Romesco sauce:

  • 2 large red bull horn chilli 

  • 1 small onion 

  • 3 garlic cloves 

  • 2 Tbsp roasted almond flakes  

  • 2 large red chilis 

  • ½ Tbsp brown sugar 

  • 1Tbsp olive oil 

  • Salt and Pepper

For the Garlic Butter: 

  • 250g butter

  • 2 garlic cloves 

  • ¼ tsp smoked paprika 

  • 1 lemon zest 

  • ½ bunch of parsley

  • Salt and Pepper



  1. For the Garlic Butter, let the butter sit outside the fridge until it reaches room temperature and is soft.  While the butter is softening, pick and chop the parsley, crush the garlic, grate the zest of one lemon and place all the ingredients together in a mixing bowl. Season with salt and pepper and the smoked paprika, mix well and set aside. 
  1. For the Romesco Sauce, dice the onion, chop the garlic, cut the bull horn into rough pieces excluding the seeds and cut the red chillies into rough pieces including or excluding the seeds depending of the desired heat level. 
  1. In a hot pan on high heat, add the olive oil. Pour in the almond flakes, the onion, garlic, red chilis and bull horn chilis. Let cook for approx. 5 min until golden brown and soft. Add in the brown sugar and season with salt and pepper, cooking for a further 2 min.  
  1. Reduce the heat on your stove, letting your sauce cook for another couple of mins before removing entirely from the heat. Once at room temperature, place the mix into a blender and blitz into a smooth sauce, adding in lemon juice if desired. 
  1. For the Seafood Platter, preheat the bbq on full heat, place the king prawns in a mixing bowl, sprinkle salt and pepper and the Spanish spice mix ,drizzle olive oil and toss well. Skewer the prawns by the tail and body just before the heads if you wish and set aside.
  1. Clean the calamari by removing the heads and cutting below the eyes, keeping just the tentacles. Using your fingers, remove the mouth and the internal organs. Place into a mixing bowl and season with salt and pepper and a drizzle of olive oil. Set aside.
  1. Carefully remove the scallops from the shell and using paper towel, pat dry and set aside. 
  1. Place the prawns and calamari in the preheated hot bbq and cook for 2/3 min on each side until nice grill marks appear and they are cooked through. Place on a large platter. In a hot frying pan on high heat, drizzle olive oil and place the scallops, season with salt and pepper and sear for approx. 1 min on each side until golden brown. Place the scallops back on their shells and let rest. 
  1. Drain the pipis. In a separate medium sized pan on high heat, place the pipis and the garlic butter, stirring well to incorporate.  Cover with a lid, letting cook for 2 min. Make sure to toss the pan frequently so as to help the shells open up. Remove from heat, place the pippis in the same platter together with the prawns and scallops. 
  1. Once all of your seafood is plated, pour all the juices from the pippis all over the seafood. Serve alongside your Romesco sauce and grilled or fresh lemons. Enjoy!

Recipe by Alej.  Photography by Bonnie Coumbe. Visit her site here & Instagram here. Styling by Lauren Miller. Visit her site here & Instagram here.