No grill? Use a turbo broiler. Adjust cooking time—add one to two minutes more per side.
Serves 4 Prep Time 20 minutes plus overnight marinating Cooking Time 25 minutes
24 pieces prawns
1 cup olive oil
1 tablespoon each of fresh oregano and thyme, chopped
2 teaspoons each of salt, pepper and freshly grated lemon zest
3 tablespoons fresh lemon juice
2 pieces fresh tilapia
3/4 teaspoon coriander powder
3/4 teaspoon cumin
2 tablespoons lime juice
8 sea scallops
1 teaspoon cumin
For the Cilantro Oil
1/2 cup olive oil
1/2 cup of fresh cilantro
salt and pepper to taste
1 Prepare prawns: In a large bowl, stir together oil, herbs, zest, and seasoning. Toss in prawns and coat well. Keep covered and chilled in the refrigerator for 1 hour or overnight. Thirty minutes before cooking, stir in lemon juice.
2 Season tilapia with coriander, cumin, lemon juice, salt and pepper. Wrap in foil and grill until done, approximately 6 minutes per side.
3 Season scallops with cumin then sear in a very hot pan with a small amount of oil until browned, about 2 minutes per side.
4 Drain marinade from prawns then grill for 3 minutes on each side until cooked through.
5 Prepare cilantro oil: Mix olive oil and fresh cilantro in a blender. Season with salt and pepper. Spread cilantro oil over cooked scallops and fish.
6 Arrange prawns, scallops, and tilapia on a platter. Serve with lemon wedges.
Photography by Ocs Alvarez | Lomography by At Maculangan | Prop Styling by Angelo Comsti | Additional Styling by Sharlene Tan
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