Ocean’s 13

  • Ocean’s 13
Ranked: 29th

Rated 5 out of 5 based on 6 votes


  • 12 x peeled and deveined green king prawns
  • 12 x hervey bay scallops (no roe)
  • 8 x squid tubes
  • 4 x whole moreton bay bugs uncooked
  • 24 x vine ripened cherry truss tomatoes
  • 1 x olive oil
  • 1 x murray river salt flakes
  • 1 x freshly cracked pepper
  • 1 bunch basil
  • 1 x large packet of squid ink fettucine
  • 2 x lemons
  • 70 g butter
  • 2 x garlic pieces for roasting
  • 2 x crushed garlic pieces


1. Pre-heat oven to 170 degrees.
2. On lined baking tray place the truss tomatoes, garlic with a generous drizzle of Olive Oil and season with salt flakes and pepper. Roast for approx 1 hour until golden and set aside.
3. In salted boiling water, place the pasta and cook for approx 7 minutes until al dente.
4. Whilst cooking the pasta…. in a hot pan cook the seafood in batches with a knob of butter, olive oil, crushed garlic, squeeze of lemon juice and seasoning. Set aside.
5. Strain Pasta and add a generous drizzle of olive oil and squeeze 12 roasted tomatoes through the pasta and season. Carefully twist pasta onto the plate, creating height.
6. Add 1 whole cooked morteon bay bug, 3 cooked prawns, 3 cooked scallops, 3 cooked squid tubes, 3 roasted tomatoes on each portion of pasta and garnish with Basil.

Serves 4

NB You could serve this with chunks of Persian Fetta or add a little diced chilli for a bit of heat.

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  • Would love to try this. Sounds like a 5 star restaurant meal


    by Lorna Eadie on 20/03/2013, 21:44
    Lorna Eadie
  • I have cooked alot of her recipes and find them easy to follow and delicious!


    by Kim Peabody on 21/03/2013, 14:28
    Kim Peabody
  • This looks so colourful and tasty. I can’t wait to try it!


    by Anne Trollip on 21/03/2013, 19:40
    Anne Trollip
  • My favourite seafood meal ever


    by John Eadie on 21/03/2013, 21:51
    John Eadie
  • yummm this looks amazing!


    by Kimberley Arnold on 21/03/2013, 22:24
    Kimberley Arnold