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F&W Pairing - Seafood Antipasti with Basil Dressing

Mixed seafood salad, a great summer appetizer - light & fresh! 

You can combine your favourite seafood and vegetables to make your own antipasti.

Scallop/ prawn/ squid/ mussel/ clam/ octopus/ crab/ lobster/ fish (cod, salmon, etc.)

Although steaming, poaching and boiling are healthier,

grilling and barbecue bring out the savoury umami taste of both meat & seafood.

"More often than not, it’s the herbs and spices in a dish that makes a wine pairing taste so good. The magic behind pairing wines with herbs and spices starts with aroma compounds found in both spices and wine. Not surprisingly, many herbs and spices share the same aroma compounds as wine." - Wine Folly

Crisp dry, refreshing whites are ideal pairing with this dish based on the basil vinaigrette. 

Pinot Gris/ Grigio is definitely a beautiful match; other whites I would suggest are Riesling (dry) and Sauvignon Blanc.

Pinot Gris/ Grigio and Riesling with their refreshing acidity pairs great with fresh vegetables and seafood; also compatible with the basil and dill used here. Sauvignon Blanc indeed, its herbaceous aromas like basil and dill make the pairing magic happen.


10 - 12 Prawns

1 -2 medium-sized Squids

1 bunch Asparagus (trimmed)

1 bunch Scallion 

1 Tomato

1 bunch Basil

Few sprigs of Dill

1 clove Garlic

1 Lemon (juice) 

Olive oil

Salt & Pepper


1. Start by making the basil vinaigrette. Reserve a few baby basil leaves for later; Add the rest of the basil, garlic, lemon juice, olive oil, salt and pepper into a blender. Blend until smooth, taste and season if necessary.

2. Place a pot of water on stove and bring it to a boil. Score a "X" on the bottom of the tomato, then add the tomato into the boiling water for 30 seconds; Transfer it into a bowl of ice water and remove the skin. Cut the tomato into half, discard the seed and dice the tomato.

3. To prepare the prawn, remove the head, then peel off the shell and remove the vein from the prawn; Wash and pat dry with kitchen paper.

4. Wash and pat dry the squid. Pull the head out of the tube, chop the head off the tentacles and discard. Remove and discard the cuttlebone and the membrane (purple skin). Place the knife inside the tube and cut it open like a book, lightly score a criss-cross pattern on the surface.

5. Put a griddle pan on a high heat until smoking hot. Coat the asparagus and scallion with oil and add them into the griddle pan, season with salt & pepper. Turning once, until well charred and tender. Remove from pan, cut the asparagus in half and hit with spoonfuls of basil dressing.

6. Season the prawns and squid (both tube & tentacles) with salt & pepper, drizzle with a little oil, then toss to coat. Add them into the hot griddle pan, scored-side down for the squid, 1-2 minutes or until they have a nice char marks. Turn them over for another 1-2 minutes until the squid tube curls up and the prawns turn red (the tentacles can stay on the griddle for a bit longer). Then immediately transfer the prawns to the bowl of dressed asparagus & scallion, and toss.

7. Cut the tentacles and scored squid into bite-sized chunks; add into the dressed salad with diced tomatoes, and mix well. Finally sprinkle the reserved baby basil leaves and dill.

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