Ultimate Seafood BBQ: Sizzle Scallops, Octopus & More Like a Pro!

Dive into the art of gourmet grilling with our latest video where we transform a simple seafood barbecue into a delectable feast. Discover the step-by-step process of preparing and cooking a variety of seafood, including scallops in their shells, marinated octopus, and prawns with heads and tails intact for enhanced presentation.

Learn how overnight marinades, a blend of herbs and spices, and special sauces like our lemon zest butter and parsley garlic butter can elevate your cooking. This video not only shows how each seafood requires specific cooking times but also guides you in achieving the perfect grill marks and flavors that promise to delight at any gathering. Perfect for chefs at home looking to impress with both skill and presentation. Subscribe for more! Thank you!
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if you’re sitting at home thinking what
can I do for my dad today well I’ll tell
you what why not cooking him up a
seafood feast and that’s exactly what
we’re going to do I’ve got in front of
me here some scallops I’ve got some
beautiful octopus I’ve got some lovely
green prawns and I’ve got some Bay
bug sure we could just throw this
straight onto the barbecue and let it
cook but we’re going to go a little bit
different today we’re going to the next
level as we pimp up our Father’s Day
Seafood special for our scallops we’ve
purchased them still in the shell for
ease of cooking and of course
presentation now for our sauce we’re
going to put in 50 g of soft and
butter two cloves of crushed
garlic one chili deeded and chopped
finely and the zest of a
lemon just going to mix that
in now you can buy octopus that’s
already been marinated in a jar like so
or you can marinate it like we have for
24 hours now this marinade consists of
a/4 of a cup of olive oil 2 tablespoons
of freshly squeezed lemon juice 1 taspo
of lemon zest 2 taspo of salt 1 tblspoon
of freshly ground black pepper 1 tbsp of
dried oregano and three clothes of
crushed garlic and look at that baby now
I got this from my Seafood manga it’s
already been cleaned and it has been
marinated in that Ziploc bag overnight
with’ massage the oils and the garlic
will through it and it’s ready now to be
grilled so for presentation wise that
looks amazing it’s a little bit
different but again we are pimping up
our Seafood Feast for our green prawns
we’ve shelled the vein but we’ve left
the Tails and heads on again for
presentation now depending on the size
of your prawns You may wish to skew them
which is what we’ve done here going from
the tail up through to the Head
certainly looks great on the grill but
that’s up to you of course depending on
how much time you have and how you like
them presented but in our mix here going
to have a
teaspoon of garlic powder this is going
to be a dried rub mix here 1 teaspoon of
smoked
paprika I’ve also got a/4 of a teaspoon
of cane pepper I’m am going to put in
here some salt and
pepper that’s our dry rub mix now over
here I’ve got some olive oil I’m just
going to
coat the prawns with the olive oil with
a brush cuz we want that dry rub mix to
stick to it really cut it up so turn
around have it now gra our corn by
skewer rolling over it just getting a
nice little coat on
there the
side next
one there we go nicely coated and they
are ready for the grill now to our bugs
I’ve got cooked bugs here but if you get
uncooked bugs super important that when
you do clean them because what they’ll
do is they’ll come together like that is
you want to make sure that you do have a
towel underneath your chopping board
otherwise if it moves good chance you’ll
cut yourself it needs that little bit
more grip but we’re going to go all
already cooked once you’re still going
to get that nice CH on them and of
course we’re going to also mix in a
fantastic parsley and garlic
butter sauce which will add over the end
as a drizzle That’ll be amazing just
push that in there so we’ve got
ourselves
100 gr of unsalted butter that room
temp one crushed garlic clove
and about a tablespoon of chopped
parsley I like the Italian parsley over
there The Parsley it’s nice and fresh
look at that beautiful all right we’re
ready for the grill so before you put
your Seafood on the grill you ought to
understand the cooking time for each
different individual Seafood for example
the octopus is going to take longer than
the prawn and the scallop and of course
if you’re using those raw bugs they’re
going to take around 7 minutes but
because the vows are already cooked I’m
going to drop it down to about 3 and 1/2
4 minutes so once you work that out
place it in order on the Barbie Let’s
Get
grilling our first big oie we’ve already
preheated our Grill and put an oil down
on it as
well next we’ll have our scallops
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the
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BRS and last but not least we have our
bugs now if these were again raw you’d
be cooking shell side down first before
fitting them
over one thing I do love to do is I love
to
grill some beautiful wedges of
lemon I’m going to over here with
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our chili little sauce that little
butter that we’ve made up for our scotet
and just put that on
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top so now we’ve got that beautiful
sauce mixture that’s G on top of the
scotet we just going to close the lid
down over here we have to get our garlic
butter sauce going with it’s got a
little bit of lemon juice in there
that’s going to mix up beautifully for
our prawns that melted
away melt it down into a
beautiful G for
[Music]
Mi hey
there you have it everybody a feast Fit
For A kinger in this case Dad I’ll tell
you what it certainly is super easy
super effective and looks really bloody
good have yourself a wonderful day of
course we’ll see you next time when we
step
outside and of course thanks for
watching St Outside YouTube channel for
lots of cooking and fishing action like
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