Seafood Á La Plancha
Share what you create
With our plancha grill for induction hobs you can make and share amazing dishes - from hob-to-table. Letting your guests plate their own food off a hot plancha is a relaxed and delightful way to enjoy a meal.
Ingredients (serves: 4)
8–10 langoustines (cooked or raw), 12 squid tubes, 8–10 scallops, 1 zucchini, 1 red pepper, 1 yellow pepper, 6 shallots, 1 fresh red chili, 2 lemons, 1 whole garlic, 1 bunch parsley, Olive oil, Salt and freshly ground black pepper
Bread and a fresh salad
1. Preheat the plancha to medium-high heat. Divide the langoustines lengthways. Clean the squid tubes and remove the scallop’s side muscles. Retain aside. Halve the zucchini lengthways and then slice in medium thick slices. Halve, deseed and chop the peppers. Peel and halve the shallots and garlic. Finely slice the chili. Halve the lemons. Chop the parsley.
2. Brush the garlic and the lemons with olive oil and place meat side down on the plancha and fry while cooking all the veggies and the seafood. Check every now and then so that it doesn’t burn. Toss zucchini, peppers, shallots and chilies in some olive oil and fry on the plancha for about 5 minutes. Season with salt and pepper. Remove and keep warm.
3. Brush the langoustines with olive oil and fry on the plancha, meat side down, for about 3–4 minutes (a little longer if you are using raw langoustines). Set aside and keep warm. Turn up the plancha to maximum heat. Brush the squid and the scallops with some olive oil and season with salt and pepper. Fry on the plancha for around 1–2 minutes on each side.
4. Return the langoustines and the veggies to the plancha, season with extra salt and pepper if needed, sprinkle with chopped parsley, drizzle with olive oil and squeeze over some of the lemon. Serve immediately with bread and a fresh salad.