Grilled Surf and Turf Platter

Grilled Surf and Turf Platter

  • Preparation 30 min
  • Cooking 30 min
  • Servings 6
Featured in RICARDO Magazine (SUMMER COOKOUTS - SPECIAL ISSUE)

Categories

Ingredients

  • Garlic Cream Sauce

  • Herb Oil

    • 1/2 cup (125 ml) olive oil
    • 1/4 cup (10 g) chopped flat-leaf parsley
    • 1 lemon, zest finely grated
    • 2 tbsp (30 ml) lemon juice
    • 2 tbsp chopped chives
    • 2 tbsp chopped fennel fronds
    • 1/2 tsp red pepper flakes
  • Surf and Turf

    • 4 Italian sausages, mild or spicy
    • 4 whole quail, partially deboned and butterflied (see note)
    • 2 squid, cleaned, the head and tentacles separated
    • 3/4 lb (340 g) crayfish
    • 2 fennel bulbs, quartered
    • 18 small pattypan squash or 4 zucchini, cut into 3/4 slices inch (2 cm) thick
    • 12 baby potatoes, blanched

Preparation

  • Garlic Cream Sauce

  • Herb Oil

  • Surf and Turf

Note from Ricardo

Partially deboned and butterflied quail can be found in some grocery stores (look in the frozen foods section), or ask your butcher.

Personal Note