1. 1/2 tsp dried oregano, 1/2 tsp dried thyme leaves, 1/2 tsp dried basil leaves, 1 tbsp dried parsley flakes, 2 cups water and 1/2 tsp salt according to your rice instructions. We often do ours in the microwave, which works just fine. Once cooked, fluff the rice and set it aside.
2. Heat 2 tbsp olive oil in a large frying pan over medium heat.
3. Add 1 medium roughly chopped onion and 2 tsp fresh minced garlic or bottled garlic, then cook for about 5 to 7 minutes until the onion is softened and lightly browned.
4. Add 1 tbsp butter to the pan and cook a portion of 1 bag of scallops, about 300 to 400 g, without overcrowding the pan.
5. Cook for about 2 to 3 minutes per side, depending on their size, until browned and just cooked through. Transfer the scallops to the seasoned rice.
6. Add another 1 tbsp butter to the pan, followed by a portion of 1 bag of prawns, about 300 to 400 g, and cook for about 2 to 3 minutes per side until pink, opaque and cooked through. Add the prawns to the rice.
7. Continue cooking the remaining scallops and prawns in batches, adding a little more of the 3 tbsp butter as needed. Don’t pile the seafood into the pan or it’ll steam instead of getting those lovely browned edges.
8. Gently fold the cooked scallops and prawns into the seasoned rice and browned onion mixture. Keep the seafood rice warm in a low oven while you finish the crayfish.
9. For the crayfish, preheat your BBQ to medium-high heat. Place the 2 crayfish tails, shell side down, after cutting them open and removing the vein.
10. Rub the flesh with 1 tbsp softened butter and 1 tsp fresh minced garlic or bottled garlic.
11. Grill the crayfish tails flesh side down briefly, then turn them shell side down and continue cooking until the flesh is opaque and cooked through.
12. Depending on their size and your BBQ, this will usually take about 6 to 10 minutes total. Don’t walk away from them because crayfish can go from perfectly tender to rubbery surprisingly quickly.
13. Serve the warm Sizzling Seafood Rice Feast with the grilled crayfish tails arranged over or alongside the rice and seafood. Spoon some of the garlicky butter from the crayfish over the top before serving.

If You Don’t Have a BBQ

1. You can bake the 2 butter and garlic rubbed crayfish tails at 400⁰F (200⁰C) until the flesh is opaque and cooked through, usually about 10 to 15 minutes depending on size. And if you’re not a crayfish fan, simply leave it out. The scallops and prawns still make a very good seafood rice dinner.