Seafood Mixed Grill with King Prawns, Squid and Scallops


Seafood Mixed Grill with King Prawns, Squid and Scallops
You can't go wrong with seafood beautifully charred on the bbq. Can't decide between king prawns, squid and scallops - why not have them all? Variously topped with hibiscus salt, a lightly sweet and zippy ancho chilli romesco sauce, and a mint and taramasalata dressing - this spread has all bases covered.

Serves 6



¼ cup store-bought taramasalata

¼ cup lemon juice

1 small cucumber, finely chopped

12 large green king prawns

6 baby squid tubes, cleaned and halved lengthwise

¼ cup extra virgin olive oil

12 scallops, on the half shell

Micro mint, to serve

Green salad and lemon wedges, to serve

For the hibiscus salt

1 dried hibiscus flower

1 tsp Aleppo pepper flakes

½ tsp caster sugar

1 tbsp salt flakes

For the ancho chilli romesco

2 dried ancho chillies, torn

125g marinated semi sun-dried tomatoes
plus ¼ cup of marinating oil

1 clove garlic

1 tsp smoked paprika

2 tbsp sherry vinegar



  1. To make the hibiscus salt, place the hibiscus, pepper and sugar in a small spice grinder (or mortar and pestle) and grind until fine. Place in a small bowl, add the salt and mix to combine. Set aside.
  2. To make the ancho chilli romesco, soak the chillies in boiling water for 20 minutes. Drain. Place in a blender with tomatoes, oil, garlic, paprika and vinegar. Season with salt and pepper and blend until smooth. Set aside.
  3. To make the dressing, whisk the taramasalata dip and lemon juice together. Season, place in a small bowl and top with cucumber.
  4. Preheat a char-grill pan or barbecue over high heat. Thread the prawns onto 12 large metal skewers. Thread 2 pieces of squid onto 6 skewers. Brush the seafood with oil and season with salt and pepper. Cook the scallops, shell-side down, for 4 minutes. Add the prawns and squid and cook for 2-3 minutes each side or until charred and just cooked through.
  5. Serve the prawns, sprinkled with hibiscus salt, the skewers with romesco and scallops with mint and taramasalata dressing. Serve with mussels, salad greens and lemon wedges.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login