Ingredients

24 large Scallops

4 (3oz) Haddock steaks

2 (1 lb) cooked Lobsters

24 large Prawns

lemon wedges

For the marinade:

2 fl oz olive oil

1 tsp fennel, chopped

3 bay leaves, cut into pieces

salt and black pepper, freshly ground

juice of ¼ lemon

For the fennel dressing:

5 fl oz olive oil

2 fl oz red wine vinegar

½ tsp salt

black pepper, freshly ground

1 tbsp fennel, chopped

1/2 small onion, finely chopped

Preparation

  1. Mix all the dressing ingredients together and set aside in a closed container.
  2. At least 1 hour before cooking, put all the marinade ingredients in a shallow dish and add the haddock and scallops. Turn over in the marinade two or three times.
  3. Prepare and light your charcoal grill at least 40 minutes before cooking.
  4. Cut the lobsters in half lengthways and crack their claws.
  5. Remove the fish from the marinade and set marinade aside. 6.Cook the haddock and scallops for about 3 minutes on each side.
  6. Toss the Lobster and prawns in reserved marinade to coat. Cook on grill for 2 minutes to warm thru.
  7. Serve everything on one large serving dish. Add any of the marinade left to the dressing and pour over the cooked fish.
  8. Serve with lemon wedges and plenty of toasted French bread .