Sarah Todd’s Grilled Seafood Platter Recipe

Welcome to Mater Prize Home lottery No. 316 on the Gold Coast! This show-stopping home is packed from top to bottom with first-class features, not least an incredible kitchen and multiple indoor and outdoor dining spaces simply perfect for elevated entertaining. We invited celebrity chef extraordinaire, Sarah Todd, to visit the home and create some celebratory recipes, starting with this delectable Grilled Seafood Platter and Pomegranate Mojito Mocktail. 

Check it out below! 

Preparing the Seafood: 

1. Scallops & Prawns:
   • Preheat the grill to medium-high heat.
   • Grill scallops for 1-2 minutes per side until slightly charred and just opaque. Grill prawns for 2-3 minutes per side until pink and charred.
   • Serve with lemon wedges.
2. Mussels:
   • Heat a large pan on the grill, add a drizzle of olive oil, and sauté the minced garlic until fragrant.
   • Add white wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone. Then add in the water, butter and parsley, stir until butter is melted.
   • Add the mussels and cover, and steam for 5-7 minutes until the mussels open. Discard any that do not open.
   • Garnish with fresh parsley and serve immediately.
3. Oysters:
   • Serve the oysters fresh with lemon wedges
4. Moreton Bay Bugs:
   • You can buy these already cooked and serve them cold, if buying raw:
     • Brush the bugs with olive oil, and season with salt and pepper.
     • Place bug halves flesh side down on the grill and cook for 5-7 minutes, then flip and cook for an additional 5-7 minutes until the meat is opaque and tender. 

Making the Spiced Butter with Seafood Masala:

• In a small bowl, combine softened butter, seafood masala, minced garlic, lemon zest, fresh parsley, and salt to taste.
• Mix until well combined. Serve the spiced butter alongside the grilled seafood, or melt and brush over the seafood just before serving.                                   

Making the Vinaigrette: 

• In a bowl, whisk together olive oil, white wine vinegar, Dijon mustard, minced garlic, honey, salt, pepper, and fresh dill until emulsified.
• Drizzle the vinaigrette over the oysters and mussels just before serving. 

Plating:

• Arrange the grilled scallops, prawns, mussels, oysters, and bugs on a large platter. Brush the bug halves with the vinaigrette
• Serve with the spiced butter, vinaigrette, and plenty of lemon wedges on the side. 

Pomegranate Mojito Recipe

1. Muddle the Mint: Add the fresh mint leaves and lime wedges to a glass. Use a muddler or the back of a spoon to gently muddle the mint and lime, releasing the mint’s aroma and lime juice.
2. Add Pomegranate Juice and Lime Juice: Pour in the pomegranate juice and fresh lime juice. Stir the mixture well to combine the flavours.
3. Add Ice and Soda: Fill the glass with ice cubes, then top off with soda. Stir gently to mix.
4. Garnish and Serve: Garnish with a pomegranate seeds and a mint sprig. Serve immediately with a straw and enjoy this refreshing and vibrant mocktail!

As if this spectacular waterfront home wasn’t enough, this life-changing $5.2M prize package—the BIGGEST in Mater Prize Home history—also includes a Lexus RX350 AWD plus a Sea Ray 190 SPX OB Bowrider boat plus a HUGE $1M in gold bullion. Someone WILL WIN it ALL just in time for Christmas… and really Let the Good Times Roll! 

Be sure to secure your $2 tickets for your chance to be our biggest winner ever AND support Mater’s vital medical research and patient care. Happy cooking, and GOOD LUCK in the draw!