Grilled Seafood Platter

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