Chilled Seafood Platter Recipe

Prepare oysters

Rinse oyster shells under cold running water and scrub any debris. Shuck each oyster: hold one in a towel, insert an oyster knife at the hinge, twist to pop, run the knife along the top shell to release, then detach the muscle underneath. Retain oyster liquor. Place oysters on a tray over crushed ice and cover loosely with plastic until serving. Keep refrigerated.

Poach prawns

Bring 1.5 liters water and 2 tbs coarse salt to a gentle boil in a large pot. Add prawns and cook just until shells turn pink and flesh is opaque, about 2–3 minutes depending on size. Immediately transfer prawns to an ice bath to stop cooking. When cold, drain, peel (leave tails on for presentation if desired), and chill on crushed ice.

Cook mussels

Rinse mussels under cold water, debeard if needed, and discard any open mussels that don't close when tapped. In a large pot, add 120 ml white wine (or 120 ml water if avoiding alcohol) and bring to a simmer. Add mussels, cover, and steam until shells open, about 4–6 minutes. Remove opened mussels to a bowl, let cool, then remove meat from half of them (leave some in shell for presentation if desired). Chill mussel meat on crushed ice.

Prepare scallops

Pat scallops dry and season lightly with salt and pepper. Heat a nonstick skillet over medium-high heat with a tablespoon of neutral oil (not listed above; pantry). Sear scallops 1–1.5 minutes per side until lightly golden and just opaque inside. Immediately transfer to a tray and chill quickly on an ice bath to stop cooking, or alternatively serve raw with aioli if you prefer ceviche-style; if chilled after searing they will be cold but tender. Keep scallops chilled until plating.

Prepare tuna

Keep sashimi-grade tuna cold. Cut into 1-inch cubes and season lightly with a pinch of salt and a squeeze of lemon. Chill on ice until plating. Optionally toss cubes in a small amount of olive oil (pantry) and microgreens just before plating.

In a bowl combine 3 tbs mayonnaise, 2 tbs Greek yogurt, 1 tbs lemon juice, 1 tsp Dijon mustard, 2 tbs finely diced celery, and 2 tbs chopped chives. Season with 1 tsp salt and 1/2 tsp black pepper. Gently fold in 300 g lump crab meat, taking care to keep some lumps intact. Taste and adjust seasoning. Chill the crab salade for at least 20 minutes to meld flavors.

Classic mignonette

Make or assemble a mignonette by combining finely minced shallot (approx 2 tbs), 3 tbs red wine vinegar and 1 tbs champagne or white wine vinegar, a pinch of salt and cracked pepper; let sit for 10 minutes. (If using a pre-made 120 ml mignonette, transfer to a small serving bowl and chill.)

Arrange lemon, cocktail sauce and aioli

Cut lemons into wedges and place in a small bowl. Transfer cocktail sauce and aioli into separate small bowls and chill. These will be placed on the platter for dipping.

Prepare serving platter: heaping crushed seafood ice (1 kg) onto a wide shallow platter or on individual plates. Arrange oysters in shell on one side, placing them on a bed of crushed ice so they sit level. Cluster prawns with tails up, fan mussels (some in half shell for presentation) near the oysters, place chilled seared scallops or raw scallop pieces on a small mound of ice or half shells, and arrange tuna cubes in a neat pile or in a small dish on ice. Spoon the crab salade into a small chilled bowl and place it on the platter.

Garnish the platter with microgreens or parsley and a few cornichons/pickled shallots if using. Tuck lemon wedges around for squeezing and place bowls of mignonette, cocktail sauce, and aioli within easy reach.

Keep the entire platter on a bed of crushed ice while serving. Serve immediately, ensuring oysters remain cold and other shellfish are kept chilled. Provide small forks, oyster knives, and napkins for guests.