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Barbecued seafood with truffled mash
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulge in luxurious truffle mashed potatoes paired with savory char-grilled seafood for your next celebration.
Ingredients:
  • 60ml olive oil
  • 40.00 ml chopped flat-leaf parsley
  • Zest and juice of 1 lemon, (plus lemon wedges to serve)
  • 4 scampi (see note), halved lengthways, cleaned
  • 8 large green prawns, peeled (heads and tails intact), deveined
  • 8 large scallops without roe
  • 1-4.80 gm truffle salt (see note) (optional)
  • Dressed watercress sprigs, to serve
  • 500g pontiac or desiree potatoes, peeled
  • 80g unsalted butter
  • 50ml thickened cream
  • 20.00 ml truffle oil (see note), plus extra to drizzle
Instructions:
  • In a large bowl, mix together olive oil, garlic, parsley, lemon zest, and lemon juice. Add the scampi, prawns, and scallops, ensuring they are coated well. Cover and refrigerate to marinate while you make the truffled mash.
  • 1. Cook potatoes in boiling salted water until tender, then drain. Mash until smooth using a potato ricer. Stir in butter, cream, truffle oil, salt, and pepper. Keep warm.
  • Heat up a chargrill pan or barbecue on medium-high heat. Cook the prawns and scampi for 2 minutes on each side until fully cooked, adding the scallops for the last minute and flipping them after 30 seconds until golden on the outside and slightly translucent inside.
  • Plate the truffled mash evenly among plates, then generously drizzle with extra truffle oil. Top with the prawns, scampi, and scallops. Garnish with watercress leaves and lemon wedges. Sprinkle with truffle salt for added flavor, if desired. Enjoy!

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