Chargrilled Seafood Platter Recipe

Clean and dry

Rinse mussels under cold water and discard any that do not close when tapped. Pat shrimp, scallops, calamari and fish pieces dry with paper towels. Dry seafood grills and sears better and reduces sticking.

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil grates lightly with a paper towel dipped in olive oil using tongs.

Make the marinade

In a large bowl combine 1/2 cup extra-virgin olive oil, 4 tbsp fresh lemon juice, 2 tbsp soy sauce, 60 ml dry white wine, minced garlic, 1/2 cup chopped parsley, 2 tsp thyme leaves, 1 tsp smoked paprika, 1/2 tsp red chili flakes, 1 tsp honey, 2 tsp kosher salt and 1 tsp black pepper. Whisk until emulsified.

Reserve 3–4 tablespoons of the marinade in a small bowl for basting during grilling. Place the seafood (shrimp, scallops, calamari, mussels and fish pieces) in a large shallow dish or resealable bag and pour the remaining marinade over them. Turn gently to coat. Marinate in the refrigerator for 15–25 minutes—no longer for delicate scallops and fish to avoid breaking down texture.

Prepare seafood for the grill

Thread shrimp, scallops and fish pieces onto skewers, spacing them slightly so heat circulates. Leave mussels loose (they will be placed directly on the grill) and spread calamari rings on a grilling tray or heavy-duty grill basket to prevent pieces falling through.

Place mussels directly on the grate in a single layer. Arrange skewers and the grill basket with calamari on the preheated grill. Close the lid and maintain medium-high heat.

Chargrill and baste

Grill skewers 2–3 minutes per side for shrimp and scallops, turning once, until opaque and slightly charred. Fish pieces should take 3–4 minutes per side depending on thickness—cook until just opaque and flake easily. Calamari rings take 2–3 minutes per side—watch carefully to avoid becoming rubbery. Mussels will open in about 5–7 minutes; discard any that remain closed after cooking. During grilling, brush reserved marinade lightly once or twice (do not reuse marinade that contacted raw seafood). Rotate items so each gets brief direct heat to develop char marks without overcooking.

If any pieces are thicker and need gentle finishing, move them to the cooler side of the grill and close the lid for 1–2 minutes until cooked through.

Transfer grilled seafood to a large warmed platter. Drizzle with 2 tbsp melted butter and scatter fresh dill, lemon wedges and a pinch of coarse sea salt over the top. Offer extra lemon wedges at the table.

Serve immediately while hot with crusty bread or grilled vegetables. Discard any mussels that did not open. Enjoy.