Ingredients: 

• 1kg Raw prawns, butterflied
• 1 dozen Scallops, cleaned and roe removed
• 1kg Moreton Bay bugs, cleaned and halved
• Limes, lemons, oranges, halved and grilled
• Finger lime pulp, to serve 
• Re-Purposeful Picks Salsa Verde, to serve

Saltbush and parsley butter 

• 150g soft butter 
• 1Tbsp chopped saltbush
• 1Tbsp chopped parsley 
• 2 cloves crushed garlic 
• 1 tsp sea salt flakes

Caper butter 

• 150g butter 
• 2 Tbsp chopped parsley 
• 3 Tbsp chopped capers
• 1 tsp sea salt flakes 

Method:

1. To make the herb and caper butter, finely chop the parsley and place the butter into a small pot and melt on medium heat. Once the butter is half melted, add in the parsley and capers. Stir to combine, until the butter is fully melted and season with salt and pepper. 

2. To make the garlic butter, finely chop the garlic and place the butter into a small pot and melt on a medium heat. Once the butter is half melted, add in the garlic and parsley. Stir to combine, until the butter is fully melted and season with salt and pepper. 

3. Grill your seafood using a griddle pan or a barbecue.

Scallops 

• Barbecue on med-high heat in their shells with a teaspoon of the caper butter until just cooked through and tender. 

 Bugs 

• Lightly oil and season with salt
• Barbecue on medium-high heat flesh side down for 3-4 minutes. Turn the bugs over and spoon a tablespoon of the saltbush butter over the flesh. Close the BBQ lid and cook for a further 5 minutes until nice and tender. 

 Prawns 

• To butterfly the prawns, cut in half from the head to the tail. Barbecue on medium-high heat in the shells, flesh side down for 1-2 minutes. After this, turn the prawns over and brush with the saltbush butter.

4. To make the grilled citrus, cut your citrus in half. Lightly oil and place onto the barbecue or griddle pan with your seafood. Cook for 5-10 minutes until nice and charred.

5. Serve your seafood with the leftover butter, grilled citrus, and a generous drizzling of the Re-Purposeful Picks Salsa Verde