1

Cut both the fish and salmon into 24 cubes. Chop the lemon into quarters lengthways, then thinly slice crossways. Thread the fish, salmon and lemon slices onto 8 skewers, alternating. Place on a tray, cover and refrigerate until required.

2

Spread the prawns onto a plate. Lightly spray with olive oil, then sprinkle with the dukkah. Toss to coat. Cover and refrigerate until required.

3

Cut the calamari hoods along one side and open out flat. Using a small sharp knife, score the inside flesh, making cuts about 7mm apart, in a diagonal pattern. Cut the calamari into pieces about 4cm x 7cm. Spread calamari on a plate. Pat dry with a paper towel. Lightly spray with oil and sprinkle with chilli. Cover and refrigerate until required.

4

Combine the herbs, mayonnaise and juice in a small bowl. Cover and refrigerate until required. Remove scallops from the shells. Wash and dry the shells. Combine scallops with garlic and oil in a small bowl.

5

Preheat a barbecue or chargrill on medium-high. Season all seafood. Lightly spray skewers with oil and cook for 5-6 minutes, turning occasionally, until fish is lightly browned and cooked through. Cook prawns for 2-3 minutes, turning once during cooking, or until prawns turn pink and opaque and are cooked through. Cook calamari for 1 minute each side, scored-side down first. Cook scallops for 1 minute each side, then return to the shells.

6

Arrange the seafood on a platter or individual plates and serve with the herb sauce.