Seafood plate

Immerse yourself in a sensational seafood feast with this exquisite platter, featuring an array of fresh flavors and vibrant colors. Marinated in a fragrant blend of olive oil, garlic, basil, and lemon, each bite is a symphony of taste sensations. Served with creamy avocado and zesty seafood sauces, it's a culinary delight to savor.

Ingredients:

- 1 cup extra virgin olive oil

- 2 garlic cloves, finely chopped

- 2 tbsp chopped basil

- Zest and juice of 2 lemons

- 4 blue swimmer crabs, halved, claws cracked

- 4 lobster tails or small whole lobsters, halved, cleaned

- 24 scampi, peeled (tails intact), deveined

- 32 green prawns, peeled (tails intact), deveined

- 350g clams (vongole)

- 12 scallops in the half shell

- 2 tbsp chopped flat-leaf parsley

Avocado Cream:

- 2 ripe avocados, peeled, stoned, roughly chopped

- 1/2 cup thickened cream

- 1 garlic clove, chopped

- Juice of 1 lime

Seafood Sauce:

- 200ml whole-egg mayonnaise

- 1 small lime, zest grated, juiced

- 1 tbsp sweet chilli sauce

- 1 tbsp tomato sauce

Instructions:

1. Combine the olive oil, garlic, basil, lemon juice, and zest in a bowl, then season. Brush the marinade over the seafood.

2. Heat a barbecue hotplate to medium-high. Cook the crab and lobster for 2 minutes, then add the scampi and cook for a further 2 minutes.

3. Add the prawns and clams, and cook for 3-4 minutes, then add the scallops. When the clams open and the prawns and scallops are cooked through, transfer all seafood to a platter.

4. Serve with chopped parsley, avocado cream, and seafood sauce.

5. To make the avocado cream: Add avocado, cream, garlic, and lime juice to a food processor and blend until smooth. Season to taste with sea salt and freshly ground black pepper.

6. To make the seafood sauce: Whisk together mayonnaise, lime zest, lime juice, sweet chilli sauce, and tomato sauce. Season with salt and pepper.

Enjoy the burst of flavors in every bite of this delightful seafood extravaganza!