Grilled Seafood Platter with Atsuete-Calamansi Sauce Recipe

Make the atsuete-calamansi sauce: Heat oil and melt margarine in a saucepan over medium heat. Add garlic and atsuete powder; mix for a few seconds. Turn off heat and add remaining ingredients. Season to taste with chili flakes and black pepper. Add green onions
and mix. Divide sauce into 2 portions. Set a portion aside.

Preheat a charcoal grill until very hot.

Place mussels and clams on a disposable aluminum baking pan. Toss in 3 tablespoons atsuete-calamansi sauce. Cover with foil and place pan on hot grill. Cover grill with lid and cook for 15 to 20 minutes or until shells open. Remove from grill. Discard shells that remain closed.

Baste scallop meat with atsuete-calamansi sauce. Place scallops, meat side up, on the hot grill. Cover grill with lid and cook for about 5 minutes or until meat is plump and firm but still moist. Remove from grill and keep warm.

Place prawns and tawilis in separate bowls. Toss 3 tablespoons sauce into each bowl. Place prawns on the hot grill and cook for 2 to 3 minutes on each side or until prawns turn pink. Remove from grilland keep warm.

Place tawilis on the hot grill and cook for 2 to 3 minutes on each side. Remove from grill and keep warm.

Arrange seafood on a large platter. Serve remaining atsuete-calamansi sauce on the side.