Chilled Seafood Recipe

Prepare ice bed and chilled seafood

Fill a large serving platter or shallow bowl with a layer of crushed or cubed ice (about 6–8 cups) to create a cold bed. Pat all cooked seafood (shrimp and crab) dry with paper towels and chill in the refrigerator until ready to assemble. Keep oysters on the half shell or shucked oysters chilled on ice. If scallops are being served raw (sashimi-style), keep them refrigerated and very cold; otherwise quickly sear scallops for 30–45 seconds per side, cool on a tray, and refrigerate until assembling.

Arrange seafood on platter

On the chilled ice bed, arrange smoked salmon slices in a loose fold on one side, place shrimp in a fan or circle near the center, add crab sections or scoops of crab meat in a small mound, and nestle oysters around the edge. If serving scallops raw, slice thinly and fan alongside the smoked salmon; if seared, arrange whole seared scallops. Tuck lemon wedges and parsley sprigs around the seafood for color and easy squeezing.

In a small bowl, combine 1 cup ketchup, 3 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1/4 teaspoon sea salt. Stir thoroughly, taste, and adjust horseradish or hot sauce for desired heat. Chill until serving in a small bowl placed on the platter or in a ramekin on ice.

Combine 3 tablespoons red wine vinegar with 2 tablespoons finely minced shallot, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon sea salt in a small bowl. Stir and let sit at least 10 minutes to mellow the shallot. Keep chilled and spoon a small amount onto each oyster just before eating.

Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper in a small bowl. Taste and adjust lemon or salt. Lightly drizzle over smoked salmon and scallops just before serving or serve the dressing in a small bowl for guests to spoon.

Arrange microgreens or baby arugula (if using) on separate small plates or tuck a small handful beneath seafood on the platter for color. Place cocktail sauce, mignonette, and herb-lemon dressing in small bowls or ramekins on the platter, ideally set on additional ice so they remain cold. Garnish with remaining lemon wedges and parsley sprigs. Provide toothpicks or small forks for easy picking. Keep platter on ice and serve immediately; replenish ice as needed to keep seafood chilled throughout the service.