Preheat oven to 200C.

Place the wooden skewers in cold water to soak for 30 minutes before use to prevent burning.

Leaving the head of garlic whole, peel off the papery outside skins and discard, leaving the skins of the individual cloves intact. With a sharp knife, trim approx 1/2 to 1 cm from the top of the bulb, exposing the tops of the cloves. Drizzle with the 2 teaspoons olive oil, rubbing over the cut cloves. Wrap in foil and roast in the preheated oven for about 30 minutes until tender. Remove from the oven, unwrap the foil and leave aside until it is cool enough to handle.

Rinse the seafood and pat dry. Thread 3 prawns and 2 scallops onto each skewer, starting and finishing with the prawns and alternating with the scallops. Season with salt and pepper and refrigerate until ready to cook.

Squeeze out the roasted garlic from the skins and crush or finely chop. Combine in a small bowl with the 1 cup of coriander leaves, lime juice, Riesling, 3 tablespoons olive oil and chilli, if using. Whisk together, transfer to a serving bowl and set aside.

Brush the seafood with a little olive oil and cook on a preheated barbecue for 1 to 2 minutes on each side until the scallops are opaque and the prawns are just pink and both are lightly charred. Transfer the skewers to a serving platter, scatter with chopped coriander leaves and serve the sauce on the side.

Perfect with a glass of Wolf Blass Gold Label Riesling as a delicious summer starter or as part of a shared barbecue feast.