Seafood Display Recipe

Prepare shrimp and scallops

If shrimp and scallops are not already chilled, plunge cooked shrimp and cooked scallops into an ice bath for 5 minutes, then drain and pat dry. Arrange the shrimp in a fan or circular pattern on chilled crushed ice, tails facing out for easy picking.

Prepare mussels

Ensure mussels are steamed, cooled to room temperature, then chilled. Arrange mussels in small clusters on the display bed of crushed ice with some shells slightly open for visual appeal.

Prepare crab legs

If crab legs are whole, split along the length with kitchen shears to expose meat and allow easy picking. Warm briefly (optional): brush with a little melted butter and steam for 2–3 minutes if you prefer warm; otherwise keep chilled. Arrange split legs in groups on the ice bed.

Prepare lobster tails

Halve cooked lobster tails lengthwise. Place meat side up on the display; drizzle lightly with melted butter or leave butter in a small bowl for dipping. Chill briefly before placing on ice if previously warmed.

Slice and plate sashimi

Keep tuna and salmon refrigerated until just before plating. Using a sharp knife, slice into even sashimi pieces (about 1/4-inch thick). Arrange slices on small beds of crushed ice or on cucumber ribbons to separate from shellfish, leaving space between types for visual contrast.

Octopus

Slice cooked octopus thinly; fan the slices and place on a small mound of microgreens or seaweed salad. Keep chilled.

Cocktail sauce with horseradish

Mix the prepared horseradish into the cocktail sauce or leave horseradish on the side for guests to add. Transfer to a small bowl and place on the display with a small spoon.

Mignonette

If mignonette is not pre-made: finely mince 2 shallots and combine with 1/2 cup red wine vinegar, 1/4 tsp freshly ground black pepper, and a pinch of salt. Chill before serving. Place in a small shallow dish on the display for oysters or sashimi accompaniment.

Soy and wasabi

Pour soy sauce into a shallow dipping dish. Place a small dollop of wasabi nearby or mixed into a portion of soy for guests who prefer a wasabi-soy dip.

Aioli/Buttery dip

Whisk mayonnaise with 1–2 tbs melted butter, 1 tsp lemon zest, and chopped parsley to create a simple seafood aioli. Keep chilled and present in a small bowl.

Serve melted butter

Keep a bowl of gently warmed melted butter (or clarified butter) available beside lobster and crab for dipping, or serve chilled if rest of display is fully cold.

Prepare display bed

Line a large shallow tray or platter with a waterproof liner. Spread an even layer (about 3–4 cm) of crushed ice across the tray to create a chilled bed. Make low mounds where clusters of shellfish will sit to add height and visual interest.

Arrange garnishes

Place microgreens or seaweed salad in small clusters between seafood groupings. Tuck cucumber ribbons and lemon wedges around the seafood. Sprinkle lemon zest lightly over the sashimi and scallops for aroma. Scatter chopped parsley sparingly for color.

Final assembly and service

Position sauces and dipping bowls around the perimeter or in recessed sections of the tray so guests can access them without disturbing the seafood. Keep the display on a chilled surface or replenish ice as needed. Serve immediately; maintain cold chain (below 40°F / 4°C) for any raw or chilled items. Provide small forks, tongs, and napkins for guests.