Grilled seafood with vegetables
1 serving
35 minutes
Mediterranean cuisine is famous for its vibrant, fresh flavors and simplicity of preparation. Grilled seafood with vegetables is a true reflection of this culinary heritage. This dish combines tender octopus, squid, shrimp, and scallops that acquire a light smoky aroma when grilled over birch coals. Vegetables like sweet peppers, zucchini, and eggplants enhance the dish with their rich texture, while butter and confit add creaminess. Served in a heated copper pan with lemon wedges and fresh herbs makes this dish not only visually appealing but also even more exquisite in taste. An ideal choice for a romantic dinner by the coast or a festive gathering outdoors.
1
All seafood is pre-processed, brushed with oil, and grilled over birch coals.
- Octopus: 60 g
- Cuttlefish: 60 g
- Shrimp: 60 g
- Scallops: 60 g
- Butter: 15 g
2
Vegetables are chopped, grilled over coals, and then brushed with confit after cooking.
- Bell pepper: 50 g
- Courgette: 30 g
- Eggplant: 30 g
3
Place the prepared seafood and vegetables in a heated copper pan, garnishing with lemon and herbs.
- Bell pepper: 50 g
- Courgette: 30 g
- Eggplant: 30 g
