Barbequed and fritto misto de mare: barbequed scallops and scampi with fried calamari

Preparation Finely chop all the herbs separately – approx.

x handful of each to be used. Finely dice fresh garlic Pour Aioli into a mixing bowl and combine with 1 x squeeze of lemon juice & pepper. Spoon into 5 ramekins.

Place 1 x small handful of rocket leaves on each guest’s plate ready for calamari to be added later Slice cherry tomatoes in ½ and set onto plates next to rocket bed Halve the butter and melt on a medium heat in 2 x separate pots and add parsley in one half and the dill and garlic in the other half. When sizzling, splash white wine into butter and burn off until sauce is smooth & remove from heat.

Bring oil to cooking temperature – 180 degrees – in a deep fryer or equivalent. Leave ready for calamari.

Butterfly Scampi by cutting through the top-side of the shell, leaving head and tail on Cut calamari into ring through the tube and separate tentacles from tubes ready for flour dusting Combine flour with a couple of shakes of pre-mixed spices.

Cut mussel from the shell and have scallops ready for cooking as they are.

Pre-heat BBQ onto medium for 10 mins prior to cooking. Ensure it is clean and oiled.