Barbecuing is often associated with burgers, hot dogs, and generally meat. However, seafood is just as good on a grill, so here are some great tips that will help you get the best out of your BBQ from the sea!

The grill

Seafood tends to stick to a hot grill a little more than meat does. You just need to thoroughly clean the grill before you start barbecuing. Don’t forget to coat the whole grill liberally with oil. A well-oiled grill will go a long way to ensure you have a successful barbecue.

Pro tip: if what you are grilling doesn’t release easily, it means you should not turn it yet.

Prawns

To get the best out of your prawns, it’s very important you rinse and dry them before approaching the BBQ. Do not forget to brush them with any marinades or seasoning you have prepared before putting them on the grill, and again when you turn them after roughly two minutes. Once turned, they are going to be ready after one or two minutes.

Squid

This delicious shellfish is one of the easiest to barbecue. Cut it so you get a ‘concertina’ effect and place it on a very hot grill until it becomes firm and goes from opaque to white. Just lightly score the squid horizontally. Turning it every 30 seconds for about 4 minutes is the key to a perfect grilled squid.

Bacon-wrapped scallops

If you feel like having surf and turf, this is the dish for you. The crucial bit is baking the bacon for about 10-15 minutes and only then wrapping the scallops in it. Make sure the browned side of the bacon is on the inside of the wrap, then place it on the grill until the bacon is crispy and the scallops barely cooked. Try this recipe for a tasty treat.

Pro tip: Rinse the scallops in cold water and pat them dry before wrapping them in the bacon.

Mussels

This might seem like it may be difficult, but rest assured, it will be delicious! Place a stainless steel bucket or a pot directly on top of the barbecue and add some water, herbs, spices and mussels. Just keep an eye on it until the mussels open, it should take around five minutes, add some crème fraîche or thick cream and pour them in a platter.

Pro tip: before adding the mussels you can fry some cut up bacon and shallots on the bottom of the pot until they are crispy for some extra flavour.

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