Sweet shellfish, rosemary and blistered citrus cooked over charcoal and live fire.
Cooking seafood over charcoal is all about restraint. High heat, clean fire and carefully timed cooking allow the natural sweetness of prawns and scallops to shine while adding a subtle layer of smoke and caramelisation from the grill itself.
This simple live fire recipe combines king prawns, scallops, rosemary and charred lemon cooked directly over glowing embers on a Blok table grill. The result is rich, lightly smoky seafood with bright citrus and crisp edges from the intense charcoal heat.
Using a handcrafted steel grill creates excellent heat retention and control, making it easier to cook delicate seafood quickly without drying it out. The rosemary perfumes the fire while the lemons caramelise directly over the grill, adding sweetness and acidity to balance the shellfish.
Perfect for relaxed outdoor dining, this is the kind of simple but impressive cooking that suits live fire grilling beautifully.
Ingredients
Serves 2 to 4
8 large raw king prawns
8 large scallops
2 lemons, halved
2 sprigs fresh rosemary
Olive oil
Sea salt
Freshly ground black pepper
Optional pinch of chilli flakes
Preparing The Grill
Prepare your Blok grill for direct high heat cooking using quality lumpwood charcoal. Allow the charcoal to fully ignite until lightly coated with white ash before cooking.
Create a consistent cooking zone across the grill surface while leaving a slightly cooler area for moving seafood if required.
Method
Lightly coat the prawns and scallops with olive oil and season with sea salt and black pepper.
Place the lemon halves cut side down directly over the hottest part of the grill and cook until deeply charred and caramelised.
Lay the prawns and scallops directly onto the grill surface and add the rosemary sprigs close to the charcoal so the smoke gently perfumes the seafood as it cooks.
Cook the scallops for around 60 to 90 seconds per side until lightly caramelised but still tender in the centre.
Cook the prawns for 2 to 3 minutes per side depending on size until fully opaque with light charring on the shell.
Finish with a squeeze of charred lemon juice and an optional pinch of chilli flakes before serving immediately.
Fire Notes
Seafood benefits from fast, confident cooking over clean charcoal heat. Overcooking is the biggest mistake when grilling prawns and scallops, so keep the cooking time short and the fire hot.
The steel construction of a Blok grill helps maintain stable cooking temperatures while creating excellent caramelisation across the cooking surface.
Serving Suggestions
Serve with grilled flatbreads, aioli, herb dressed salad or chilled white wine for a simple live fire seafood feast.
Recommended Blok Setup
This recipe works particularly well on the Blok Hako and Naka table grills where the compact cooking area allows for intense direct charcoal heat and close control over delicate seafood cooking.
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King Prawns, Scallops & Charred Lemon Cooked Over Embers
Sweet shellfish, rosemary and blistered citrus cooked over charcoal and live fire.
Cooking seafood over charcoal is all about restraint. High heat, clean fire and carefully timed cooking allow the natural sweetness of prawns and scallops to shine while adding a subtle layer of smoke and caramelisation from the grill itself.
This simple live fire recipe combines king prawns, scallops, rosemary and charred lemon cooked directly over glowing embers on a Blok table grill. The result is rich, lightly smoky seafood with bright citrus and crisp edges from the intense charcoal heat.
Using a handcrafted steel grill creates excellent heat retention and control, making it easier to cook delicate seafood quickly without drying it out. The rosemary perfumes the fire while the lemons caramelise directly over the grill, adding sweetness and acidity to balance the shellfish.
Perfect for relaxed outdoor dining, this is the kind of simple but impressive cooking that suits live fire grilling beautifully.
Ingredients
Serves 2 to 4
Preparing The Grill
Prepare your Blok grill for direct high heat cooking using quality lumpwood charcoal. Allow the charcoal to fully ignite until lightly coated with white ash before cooking.
Create a consistent cooking zone across the grill surface while leaving a slightly cooler area for moving seafood if required.
Method
Lightly coat the prawns and scallops with olive oil and season with sea salt and black pepper.
Place the lemon halves cut side down directly over the hottest part of the grill and cook until deeply charred and caramelised.
Lay the prawns and scallops directly onto the grill surface and add the rosemary sprigs close to the charcoal so the smoke gently perfumes the seafood as it cooks.
Cook the scallops for around 60 to 90 seconds per side until lightly caramelised but still tender in the centre.
Cook the prawns for 2 to 3 minutes per side depending on size until fully opaque with light charring on the shell.
Finish with a squeeze of charred lemon juice and an optional pinch of chilli flakes before serving immediately.
Fire Notes
Seafood benefits from fast, confident cooking over clean charcoal heat. Overcooking is the biggest mistake when grilling prawns and scallops, so keep the cooking time short and the fire hot.
The steel construction of a Blok grill helps maintain stable cooking temperatures while creating excellent caramelisation across the cooking surface.
Serving Suggestions
Serve with grilled flatbreads, aioli, herb dressed salad or chilled white wine for a simple live fire seafood feast.
Recommended Blok Setup
This recipe works particularly well on the Blok Hako and Naka table grills where the compact cooking area allows for intense direct charcoal heat and close control over delicate seafood cooking.
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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