In Grill Seeker, Nico cooks some of his favourite summer seafood recipes on the grill. Marinated prawns are served on toast with an avocado side salad along with some lovely grilled scallops with zingy grapefruit.

Ingredients

Sesame prawns with toasted sourdough and avocado salad
Serves:
2

For the prawns:

  • ½ red chilli
  • Thumb size knob of ginger, peeled
  • 4 cloves of garlic, peeled
  • 1 tbsp caster sugar
  • 1 tbsp sesame oil
  • Zest and juice 1 lime
  • 12 whole fresh prawns, shelled and deveined

For the yellow pepper sauce:

  • 2 yellow peppers
  • 1tbsp olive oil
  • 25g butter, softened
  • 2 thyme sprigs, leaves removed

To serve:

  • ½ cucumber
  • 1 large carrot, peeled
  • ¼ head iceberg lettuce, shredded
  • ½ avocado, peeled
  • handful cherry tomatoes, halved
  • Drizzle of extra virgin oil
  • 2 slices sourdough bread

Rosemary & grapefruit scallops
Serves:
2

For the yellow pepper sauce:

  • 2 yellow peppers
  • 1tbsp olive oil
  • 25g butter, softened
  • 2 thyme sprigs, leaves removed

For the grapefruit pepper:

  • Zest 1 grapefruit
  • 1 tsp crushed black peppercorns
  • 4 sturdy long rosemary sprigs, leaves on bottom half removed
  • 8 scallops
  • 1 grapefruit, segmented
  • Small handful chives, chopped

Method

Sesame prawns with toasted sourdough and avocado salad

  1. Light your barbecue and set it for a high heat.
  2. For the prawn marinade, finely dice chilli, ginger, garlic and add to a bowl big enough to hold your prawns.
  3. Add the sugar, sesame oil, lime and combine to make your marinade.
  4. Add your prawns and toss to coat. Leave to marinade for at least 10 minutes.
  5. To make the yellow pepper sauce, roast the peppers on the grill until they are charred and softened.
  6. Remove from the grill and when they are cool enough to handle, scrape any darkened skin from the pepper, and remove the stalk and seeds.
  7. Add the pepper flesh to the blender along with the olive oil, butter and thyme. Blend until smooth and season to taste.
  8. Arrange your prawns on the grill and cook for 2-3 minutes on each side until nicely charred.
  9. Toast your sourdough bread on the grill.
  10. For the salad, using a vegetable peeler, slice the cucumber and carrot into strips.
  11. Toss together with iceberg, cherry tomatoes and a drizzle of olive oil. Season with salt and pepper.
  12. Slice the avocado and arrange on top.
  13. To serve, spread some of the yellow pepper sauce on the grilled sourdough and arrange the prawns on top. Serve alongside the salad.

Rosemary & grapefruit scallops

  1. Light your barbecue and set it for a high heat.
  2. Roast the peppers on the grill until they are charred and softened.
  3. Remove from the grill and when they are cool enough to handle, scrape any darkened skin from the pepper, and remove the stalk and seeds.
  4. Add the pepper flesh to the blender along with the olive oil, butter and thyme. Blend until smooth and season to taste.
  5. For the grapefruit pepper, heat a cast iron pan on the grill. Add the grapefruit zest and black peppercorns and toast for 2-3 minutes until fragrant.
  6. Thread the scallops onto the rosemary sprigs and season with salt and pepper and a little olive oil.
  7. Arrange on the grill, cook for a minute or two each side until the scallops are opaque, have char marks and are cooked through.
  8. To serve, spread the yellow pepper sauce on your plate, add your scallop skewers, grapefruit segments and garnish with the grapefruit pepper and chopped chives.