1.

For the herb crumbs, heat oil in a frypan over medium-high heat. Add crumbs and cook, stirring, for 3-4 minutes until light golden. Add garlic and cook for a further 1 minute or until fragrant and crisp. Stir through parsley, then set aside.

2.

For the romesco, cook capsicums and tomato over an open flame on the stovetop, or under a hot grill, turning, until skins are charred and blackened. Place in a zip-lock bag, seal and cool for 10 minutes. Peel and discard skins, remove seeds, then roughly chop.

3.

Heat oil in a frypan over medium heat, add capsicum and cook, stirring, for 2-3 minutes until softened. Add tomato, garlic and paprika, and cook for a further 2 minutes or until fragrant. Place a quarter of the herb crumbs in a food processor with the almonds, and pulse to combine. Add capsicum mixture with the vinegar and 1/4 cup (60ml) water, season, then whiz to a smooth puree. Set aside.

4.

Combine oil, garlic, basil and lemon juice in a bowl. Season, then brush scallops with a little oil mixture and set aside. Add remaining seafood to bowl and turn to coat.

5.

Preheat a barbecue or chargrill pan to medium-high. Cook lobster, shell-side down first, turning once, for 5-6 minutes until shells turn pink. Halfway through cooking lobster, add prawns and cook, turning once, for 2-3 minutes until just cooked. Add squid and cook, turning once, for 1-2 minutes. Add scallops and cook for 30 seconds each side. Return scallops to shells and arrange remaining seafood on a platter. Scatter with remaining herb crumbs and serve with romesco and lemon wedges.