Seafood Platter Recipe

Clean and chill seafood

Rinse shrimp, scallops, mussels, and clams under cold running water. Discard any mussels or clams with cracked shells or that do not close when tapped. Place all seafood on a tray over a bed of seafood-grade ice to chill while you prepare liquids and sauces.

Make sauces: If using store-bought, place cocktail sauce, lemon aioli, and mignonette into small bowls and chill. If making lemon aioli: fold 1 minced garlic clove and 1 tbsp lemon juice into 1/2 cup mayo. For quick mignonette: finely dice 1 small shallot and mix with 2 tbsp red wine vinegar and a pinch of salt; let rest.

Prepare poaching liquid

In a large wide pot or deep skillet with a fitted lid, combine 1 cup dry white wine, 1 cup water, 1 tablespoon Old Bay seasoning, 3 crushed garlic cloves, 2 bay leaves, and the sliced lemon. Bring to a gentle simmer over medium heat.

Cook shellfish

Add the clams and mussels first. Cover and steam for 4–6 minutes, shaking the pot once, until most shells open. Remove opened clams and mussels with tongs to a bowl; discard any that remain closed after 7 minutes.

Poach scallops and shrimp

Reduce heat to low. Add the bay scallops and shrimp to the simmering liquid and poach gently for 2–3 minutes, until scallops turn opaque and shrimp are pink and curl slightly. Avoid overcooking — shrimp should be just firm. Remove scallops and shrimp with a slotted spoon and place on the chilled tray over ice to stop cooking.

Reserve 1/2 cup of the poaching liquid (strain if desired) to drizzle over the seafood or warm for serving; discard the rest or use for another preparation.

Prepare serving platter

On a large platter or a shallow tray, spread the 4 cups of seafood-grade ice in an even layer (or use crushed ice). Arrange mussels and clams clustered on one side, scallops and shrimp on the other. Tuck lemon wedges and small bowls of cocktail sauce, aioli, and mignonette around the seafood.

Garnish lightly with chopped parsley and sprinkle a little extra Old Bay over the shrimp and scallops if desired. Drizzle reserved warm poaching liquid sparingly over mussels or serve in a small cup for dipping.

Bread and butter

Brush baguette slices with melted butter and toast in a 400°F (200°C) oven for 5–7 minutes until lightly golden. Serve alongside the platter.

Serve immediately: present the platter with tongs, small forks, and napkins. Instruct guests to discard any shells that remain closed and to enjoy the seafood with the three sauces and lemon wedges.