Barbecued Scallop & Whole Fish Recipes + Cheese Platter Inspiration

We’re putting together the ultimate summer recipe collection in celebration of the glorious sun-drenched days coming our way. On today’s menu:

1. Grilled Scallops with Ponzu Dressing

2. Barbecued Whole Fish with Chilli, Citrus and Coriander

3. Cheese Grazing Platter

Oklahoma Joes Longhorn Combo Charcoal Gas Smoker and Grill. — ***The Oklahoma Joe’s Longhorn Combo Charcoal/Gas Smoker and Grill can be used to cook our Grilled Scallops and Barbecued Whole Fish recipes***

Grilled Scallops with Ponzu Dressing Recipe

Serves 4 as a starter

Ingredients

12 scallops on the half shell, roe intact
½ bunch green onions, green part sliced on diagonal
3cm piece of ginger, julienned
Coriander leaves, to garnish
Ponzu dressing
60ml light soy sauce
2 tbs lime juice
2 tsp sesame oil
2 tsp rice wine vinegar
1 small red chilli, sliced (optional)

Method

1. For the ponzu dressing, place ingredients in a bowl and stir to combine. Set aside.

2. Preheat the gas side of the Oklahoma Joe’s Longhorn Combo Charcoal/Gas Smoker and Grill to a high heat. Using a barbecue plate, barbecue the scallops for 1-2 minutes on each side until caramelised on the outside and still opaque in the centre. Return to the shells. Top with spring onion and ginger. Smoke for 5 minutes. Pour over a little ponzu dressing and garnish with coriander leaves.

Barbecued Whole Fish with Chilli, Citrus and Coriander Recipe

Serves 4 – 6

Ingredients

1 x 800g whole snapper, cleaned and scaled
2 lemons, cut into 5mm slices
3 limes, 1 cut into 5mm slices, 2 cut in half
3cm ginger, peeled, thinly sliced
2 tsp olive oil
1 long red chilli, coriander leaves and charred lemon or lime halves, to serve

Method

Remove fish from the fridge 20 minutes before cooking. Stuff the fish cavity with the lemon slices, lime slices and ginger. Rub both sides of skin with olive oil. Season inside and out. Preheat the gas grill on the Oklahoma Joe’s Longhorn Combo Charcoal/Gas Smoker and Grill to medium-high heat. Cook fish for 6-8 minutes each side or until cooked through. In the last 5 minutes of cooking time, place halved limes flesh-side down on the barbecue. Serve fish with chilli, coriander and charred lemon or lime halves.

Barbecued Whole-Fish. — Oklahoma Joe’s Longhorn Combo Charcoal/Gas Smoker and Grill – available at Harvey Norman

Cheese Platter Serving Suggestion

Allow 50-100g cheese per person (truffle manchego, brie, roast gouda) and serve with lavosh crackers, raw almonds, Sicilian olives, dried apricots, red grapes, roasted capsicum, pecorino and cashew dip. Garnish with rosemary sprigs.