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Seafood Skewers with Grilled Lettuce and Blue Cheese Dressing

This seafood skewers with grilled lettuce and blue cheese dressing recipe is brought to you by and Houghton Wine. Pair this dish with Houghton White Classic.

Prep Time

    •    Prep time: 3 hours & 20 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 8


    •    2 tbsps olive oil
    •    2/3 cup sour cream
    •    1/3 cup mayonnaise
    •    2 cloves garlic, crushed
    •    1 tbsp wholegrain mustard
    •    80g blue cheese, crumbled
    •    2 green onions, thinly sliced
    •    2 tsps worcestershire sauce
    •    16 large scallops without roe
    •    1 tbsp finely grated lemon rind
    •    2 tbsps finely chopped fresh dill
    •    1.5kg kipfler potatoes, scrubbed
    •    1 small iceberg lettuce, cut into thick wedges
    •    750g firm white fish fillets, cut into 3cm pieces
    •    16 uncooked medium king prawns, peeled, tails intact
    •    16 cleaned baby octopus, heads removed (if octopus is a little large, halve)


  1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil. Simmer, uncovered, for 10 minutes or until almost cooked. Drain. Halve lengthways.

  2. Place seafood in a large bowl. Add garlic, dill, onions, rind, mustard and oil. Toss gently to combine. Cover and refrigerate 3 hours or overnight. Thread seafood, alternating varieties, onto 16 metal or wooden skewers.

  3. Mash blue cheese with a fork in a small bowl. Stir in sour cream, mayonnaise, Worcestershire sauce and 2 tablespoons water until smooth. Cover and refrigerate until required.

  4. Preheat an oil-sprayed chargrill over medium-high heat. Cook potatoes and lettuce, turning, or until lettuce is just tender and potatoes are golden and crisp. Transfer to serving plates.

  5. Cook skewers on chargrill until seafood is just cooked and changed in colour. Serve with potatoes, lettuce and dressing.

  6. Pair this dish with Houghton White Classic.

This great family recipe is thanks to Taste Recipes at


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