Fire-roasted Seafood Tower Recipe

Rinse the clams under cold water, discard any with broken shells or that do not close when tapped. Soak in cold salted water for 20 minutes if sandy.

Mince garlic and finely chop the shallot. In a large wide sauté pan over medium heat, melt 2 tbs butter. Add shallot and cook 2–3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.

Add the white wine and stock, bring to a simmer and reduce for 3 minutes to concentrate flavor.

Add clams, sprinkle salt and pepper, cover and steam for 5–7 minutes, shaking pan occasionally, until clams open. Discard any that remain closed.

Remove clams to a bowl with tongs, then stir remaining 2 tbs butter and chopped parsley into the cooking liquid and squeeze in half a lemon. Pour sauce over clams and keep warm.

Prepare the lobster tails: using kitchen shears, cut the top shell lengthwise and gently lift the meat out, resting it on top of the shell (butterfly). Pat dry with paper towels.

Mix melted butter, minced garlic, lemon zest and juice, smoked paprika, salt and pepper in a small bowl.

Brush lobster meat generously with the butter mixture. Preheat a gas grill or grill pan to medium-high (about 450°F / 230°C). Oil grates lightly.

Grill tails meat-side down for 4–5 minutes until char marks form, then flip shell-side down and cook 2–3 more minutes, brushing with extra butter occasionally, until internal temperature reaches 140–145°F and meat is opaque. Remove and rest 3 minutes; brush with any remaining butter before plating.

Pat scallops very dry between paper towels and season both sides with 3/4 tsp sea salt and 1/4 tsp black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until hot. Add neutral oil and when shimmering, add scallops spaced apart—do not crowd.

Sear scallops undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip and add 2 tbs butter; baste scallops for another 1–1.5 minutes until just opaque in center. Remove from pan to a warm plate.

Finish with a squeeze of 1/2 lemon and sprinkle chopped chives over scallops.

Pat shrimp dry and toss with 3/4 tsp salt and 1/4 tsp pepper.

Heat olive oil and 2 tbs butter in a large skillet over medium-high heat. Add minced garlic and red pepper flakes; cook 30 seconds until fragrant but not browned.

Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through.

Remove from heat, squeeze in juice of 1 lemon, stir in chopped parsley, and transfer to serving dish. Spoon any butter-garlic sauce over shrimp.

Preheat broiler to high (rack 6 inches from heat). In a bowl, combine softened cream cheese, mayonnaise, sour cream, grated Parmesan, minced chipotle, hot sauce, lemon juice, salt and pepper. Mix until smooth.

Fold in lump crab meat and most of the sliced green onions, reserving a little for garnish. Adjust seasoning to taste.

Transfer mixture to a small ovenproof ramekin or shallow dish, drizzle with 1 tsp olive oil, and broil 3–5 minutes until bubbly and lightly browned on top.

Garnish with remaining green onions before serving.

Preheat grill or grill pan to medium-high. Brush both sides of sourdough slices lightly with olive oil and sprinkle with sea salt.

Grill bread 1–2 minutes per side until charred grill marks appear and slices are crisp. Immediately rub one side with halved garlic clove for a hint of garlic flavor.

Keep warm in a low oven (200°F / 95°C) until ready to serve.

Arrange components on a tiered platter or large serving board: place butter & wine braised clams in a shallow bowl, position grilled lobster tails, seared scallops, garlic lemon shrimp and the broiled spicy crab dip in separate sections. Fan grilled sourdough slices around the board.

Garnish the tower with lemon wedges, additional chopped parsley, and a small bowl of melted clarified butter for dipping. Sprinkle a pinch of smoked sea salt over lobster and scallops if using.

Serve immediately while hot and provide small forks, crab picks, and napkins for guests.