The Easiest Seafood BBQ Feast

A generous grilled seafood platter of prawns, calamari, scampi, scallops and shellfish with a garlic-chilli dressing, aioli and grilled bruschetta.

Ingredients

50 ml		extra virgin olive oil
5 cloves		garlic, crushed
1 knob		ginger, grated
2		red chilies, thinly sliced
1		green chilli, thinly sliced
2		limes, zested and juiced
1 bunch		chives, chopped
—		salt and cracked pepper
6		large king prawns
6		baby calamari, whole
6		scampi
6		half-shell large scallops
6		large black mussels
12		pippies or diamond shells
1		swordfish steak, cut into fingers
1 cup	240 ml	light olive oil
1		whole egg, straight from fridge
splash		lemon juice
1 pinch		sea salt
1		garlic clove
4 slices		sourdough bread
1		garlic clove, halved
2 (120 g)		roma tomatoes, grated

Combine the 50 ml extra virgin olive oil, crushed garlic, ginger, red and green chilli, lime zest and juice, chives, salt and cracked pepper to make a dressing.
Prepare all the seafood — king prawns, baby calamari, scampi, scallops, mussels, pippies and swordfish fingers. Preheat the barbecue to high.
Grill the seafood, brushing with the dressing, until just cooked: mussels and pippies until they open, prawns and scampi until pink, calamari and swordfish until opaque, scallops lightly charred.
For the aioli, blend the 1 cup light olive oil with the whole egg, a splash of lemon juice, a pinch of sea salt and 1 garlic clove until thick and emulsified.
Brush the sourdough with olive oil and grill; rub with the halved garlic clove, top with grated tomato and season with sea salt and cracked pepper.
Pile the grilled seafood on a platter with the bruschetta and serve with the aioli. (Method reconstructed from the video's stated ingredients.)