Grilled seafood salad with lemon & pecorino crumb

Serve up Poderi Crisci's seafood full salad and wow your long lunch guests. Photography by Todd Eyre.

  • 40 mins cooking
  • Serves 4
  • Print


Grilled seafood salad with lemon & pecorino crumb
  • 4 large scampi, butterflied (cut down the length – but not all the way through – and open out) and deveined
  • 8 large prawns, heads removed and deveined
  • 4 tablespoon olive oil
  • juice and zest 1 lemon
  • 2 large squid tubes with tentacles, gutted and washed (sack and eyeballs cut out and wings removed)
  • 1 punnet cherry or plum tomatoes, halved
  • 1 large fennel bulb halved and thinly sliced (reserve tips to garnish)
  • 1/2 red onion, thinly sliced
  • sea salt
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1/4 red chilli, thinly sliced
  • 2 tablespoon finely chopped flat-leaf parsley
Pecorino crumb
  • 4 tablespoon extra virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup grated pecorino
To serve
  • micro greens or snow pea tendrils
  • lemon wedges


Grilled seafood salad with lemon & pecorino crumb
  • 1
    Place scampi and prawns on a flat tray. Place olive oil in a small bowl with lemon zest and juice, mix thoroughly and set aside.
  • 2
    Slice squid tubes in half lengthways, reserving the tentacles. Flatten the squid on a chopping board then gently score a criss-cross pattern on the inner side of the squid (do not cut right through). Transfer to a bowl with the tentacles and pour over olive oil and lemon marinade then set aside.
  • 3
    For the salad, place ingredients in a small bowl and season with a pinch of sea salt and cracked black pepper.
  • 4
    Place all the dressing ingredients in a small bowl, season and whisk until well combined.
  • 5
    For the pecorino crumb, heat the extra virgin olive oil in a large frying pan until hot. Add the panko crumbs and toast until lightly browned, stirring a couple of times with a wooden spoon as you go. Transfer to a small bowl, add the chopped parsley, grated pecorino and a pinch of salt and pepper and mix well.
  • 6
    Heat an oiled barbecue grill or oiled griddle pan until smoking hot. Place squid tubes on grill or pan and cook for 2-3 minutes or until black chargrill marks appear and the squid is curling up. Transfer to a plate. Place tentacles on hot grill or pan and cook for 2 minutes, then add to plate with squid.
  • 7
    Grill prawns on hot grill or griddle pan for 1 minute on each side, followed by the scampi, which takes about 40 seconds on each side.
  • 8
    To serve, scatter a small amount of the salad in the middle of each plate. Cut squid tubes into slices and arrange on each plate along with tentacles. Transfer cooked prawns and scampi to the plates, arranging them nicely with the other components.
  • 9
    Drizzle with 1-2 Tbsp dressing, scatter over a small amount of pecorino crumbs and garnish with micro greens, fennel tips and lemon wedges.

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