BBQ Prawns with Scallops & Watercress, Cheeseburgers and Peach Cordials with What To Cook!

I am so excited and honored to be guest posting today on one of the most beautiful, inspiring and delicious food websites, What To Cook. Sophie has been one of my favorite bloggers for years; she is a true sweetheart and a joyful beauty inside and out. Her and her Dad are the team behind What To Cook (isn’t that awesome!?) — her Dad the cook and Sophs the photographer and stylist. Their passion for cooking with local and seasonal ingredients, sharing it with everyone they know and fully enjoying life in Sydney, Australia shine through in all that they do. You’ll fall in love with them! They have a new recipe every day that you can find here, and my mouth waters every time she posts one!

I got to share a bit about our farmers markets in Monterey and a few recipes inspired by them: The Best Roast Chicken with Local Vegetables, Herbed Goat Cheese and Veggie Sandwiches on Grilled Focaccia and Stone Fruit Sangria. You can find the post here!

All of these images were taken and styled by Sophs. She is one of the best photographers and food stylists that I know, and an all-around lovely person. I wish I could collaborate with her in person and together throw an amazing outdoor dinner party with the best food, wine and all of you… ! But until that day comes to fruition, here are some absolutely delicious recipes to try thanks to What To Cook:

BBQ Prawns with Scallops & Watercress Salad from What to Cook (see the post with directions, photos and more details here)

20 King prawns halved lenthways, shell and tails entact
20 scallops, roe removed
Olive oil
Salt

Salad:
2 cups watercress, chopped
1 cup Thai basil leaves
1/2 red onion, diced
2 long red chillies, deseeded and chopped

Dressing:
20ml olive oil
2 tsp fish sauce
1 tsp casta sugar
Juice of 2 limes

Pre-heat bbq plate and grill over a high heat. In a bowl, combine the watercress, Thai basil, red onion, coriander, chilli and set aside.

Drizzle the prawns with a little olive oil, season with salt. Cook the prawns shell side down first for 1-3 minutes, turn over and cook briefly (approximately 1 minute). Set aside.

To cook the scallops pour a little olive oil on the BBQ hot plate, season them with salt and cook quickly, 20-30 seconds each side before transferring to a plate, ready to be served.

Pour the dressing over the salad and serve with the seafood. ENJOY!!!