Mixed Seafood Plate Recipe

Tenderize and pre-cook octopus

Bring a large pot of water to a simmer (not rolling boil). Add 1 teaspoon of kosher salt and optional aromatics (1 bay leaf, 1 garlic clove). Submerge the octopus, gently simmer for 45–60 minutes depending on size until tender when pierced with a knife. Remove and let cool in the cooking liquid for 15 minutes. Reserve and pat dry. If whole, portion into 6–8 large pieces suitable for plating.

Prepare squid, prawns and scallops

Pat squid tubes and tentacles dry and score the tubes lightly on the inside in a crosshatch to help them stay flat while grilling. Pat prawns and scallops thoroughly dry. Season all with 1 teaspoon kosher salt and 0.5 teaspoon black pepper.

Grill or sear seafood

Heat a grill or heavy skillet (cast iron) until very hot. Brush octopus, squid and prawns lightly with neutral oil. Add 1–2 tbsp oil to the pan if searing. For octopus: sear 2–3 minutes per side until charred and heated through. For squid: 1–2 minutes per side — cook quickly to avoid toughness. For prawns: 1.5–2 minutes per side until pink and opaque. For scallops: in a separate hot pan add 1 tbsp neutral oil and 1 tbsp butter; sear scallops 1.5–2 minutes per side until golden brown and cooked through. Transfer all to a warm plate and finish with a squeeze of lemon and a light sprinkle of salt.

Make seafood tartare

Keep fish, scallop and prawn very cold. Finely dice the white fish, raw scallops and raw prawns to uniform small pieces. In a chilled bowl combine the diced seafood with the minced shallot, chopped capers and sliced chives. Add 3 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp sea salt and 1/2 tsp black pepper. Mix gently to combine. Taste and adjust seasoning. Refrigerate until plating (no more than 30 minutes).

Assemble roe salad

Rehydrate wakame (see wakame instructions) then drain well. In a bowl combine the diced cucumber, finely diced red onion and rehydrated wakame (reserve some wakame for separate garnish if desired). Add 1 tbsp rice vinegar, 1 tsp soy sauce and 1 tsp sesame oil. Gently fold in the mixed fish roe last to avoid breaking the eggs. Season with 1/4 tsp black pepper. Chill briefly until plating.

Prepare wakame and garnishes

Place dried wakame in a bowl of cold water for 5–8 minutes until rehydrated and tender. Drain and squeeze out excess water, then roughly chop. Toast sesame seeds in a small dry skillet over medium heat for 1–2 minutes until fragrant. Keep microgreens ready for plating.

Make lemon oil sauce

In a small bowl whisk together 80 ml extra virgin olive oil, 30 ml fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp lemon zest, 1/2 tsp sea salt and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or seasoning. Keep at room temperature.

Plate the mixed seafood plate

On a large platter or individual plates arrange: a portion of the grilled octopus (1–2 pieces), a grilled squid tube or portion, 2 prawns, and 2 seared scallops per person. Spoon a quenelle or ring-molded portion (~80–100 g) of seafood tartare onto the plate. Place a small spoonful (about 2 tbsp) of fish roe salad beside the tartare. Scatter reserved wakame and microgreens around the proteins. Drizzle lemon oil sauce lightly over grilled items and around the plate. Finish with toasted sesame seeds, extra chives, lemon wedges and a final crack of black pepper. Serve immediately.