Barbecued seafood

Method

1. Light the barbecue, if using. Mix the roasted garlic flesh, lime zest and juice with the sugar until smooth. Gently warm the extra-virgin olive oil in a pan, then add the garlic mixture. Stir, then pour into a bowl, cover with cling film and set aside.
2. For the prawns, mix the honey, ginger, vinegar and paprika in a small pan and simmer gently for 4 minutes until it forms a syrupy sweet-and-sour sauce. Remove from the heat and add the coriander. Thread the prawns onto skewers (see tips), coat with the sauce and set aside.
3. If you’re not using a barbecue, preheat a griddle to medium-high. For the squid, mix the chilli, garlic, sugar and lime juice. Set aside.
4. Griddle or barbecue the prawns for 1 minute on each side. Wrap in foil and keep warm. Coat the squid with the marinade, then char quickly, for less than 1 minute on each side.
5. Give the sliced scallops a brush of oil and a sprinkle of sea salt and grill for 30 seconds on each side. Remove and brush with lemon juice. Arrange the seafood on a large warmed platter and serve immediately with the garlic and lime dressing.