Fresh Selected Seafood Recipe
From ocean to table — freshness redefined. Indulge in the finest selection of fresh seafood, handpicked for exceptional quality and taste. Every bite captures the essence of ocean-fresh luxury, perfectly crafted for your BBQ and hotpot experience.
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Ingredients
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Seafood Selection
Marinades & Sauces
Accompaniments & Garnish
Method
Seafood Selection
- 1
Inspect and prep
Rinse all seafood briefly under cold running water and pat dry with paper towels. Check that mussels are closed; discard any with cracked shells or that remain open after a light tap. Trim any excess membrane from scallops and remove cartilage from shrimp if needed.
- 2
Portion and arrange
Cut larger fillets (sea bass/snapper) into 4–6 oz portions. Halve lobster tails lengthwise if using. Arrange each type of seafood on a single layer on separate plates for easy, targeted cooking (BBQ or hotpot). Keep refrigerated until ready to cook.
Marinades & Sauces
- 3
Basic olive oil marinade (for grilling)
In a bowl, combine 3 tbs olive oil, 1 tbs lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1 clove minced garlic. Toss shrimp, sea scallops, sea bass portions, and calamari rings lightly in this mixture and let rest 10–15 minutes at cool room temperature (no longer than 30 minutes). This gives flavor without over-marinating delicate seafood.
- 4
Butter-garlic sauce (for finishing and hotpot)
In a small saucepan, melt the softened butter over low heat. Stir in remaining 2 tbs olive oil, 2 minced garlic cloves, 1 tbs lemon juice, 1 tbs chopped parsley, 1/4 tsp smoked paprika, and 1/8 tsp crushed red pepper. Keep warm on very low heat or transfer to a heatproof bowl for dipping.
- 5
White wine mussel broth
In a shallow wide pot, combine 1/2 cup dry white wine, 2 minced garlic cloves, 2 tbs butter, 1 tbs lemon juice, 1 tbs chopped parsley, 1/4 tsp kosher salt and 1/8 tsp black pepper. Bring to a simmer to steam mussels (see cooking).
- 6
Quick soy-lime glaze (optional)
Whisk together 1 tbs soy sauce, 1 tbs lemon juice, 1 tsp light brown sugar, 1/2 tsp minced garlic and 1/4 tsp crushed red pepper. Reserve for brushing on lobster tails or sea bass during last minute of grilling for a glossy finish.
Accompaniments & Garnish
- 7
Prepare bread and salad
Slice the crusty bread and lightly toast on the grill or in the oven until golden (about 3–5 minutes at 375°F / 190°C) to serve alongside. Toss mixed salad greens with a light vinaigrette and keep chilled until serving.
- 8
Finish and serve
Arrange cooked seafood on a warmed serving platter. Spoon warm butter-garlic sauce over pieces of fish and lobster; serve remaining sauce for dipping. Place steamed mussels in the mussel broth and ladle some broth over them. Garnish with chopped parsley, lemon wedges, sea salt and a drizzle of chili oil if desired. Serve immediately with toasted bread and salad.
Cooking Methods (BBQ and Hotpot Directions)
- 9
Grilling (BBQ) — general guidance
Preheat grill to medium-high (about 400–450°F / 200–230°C). Oil grates lightly. Grill seafood in batches so it sears rather than steams: shrimp 2–3 minutes per side until opaque and slightly charred; bay scallops 1–2 minutes per side until firm; large sea scallops 2–3 minutes per side to golden crust; sea bass portions 3–4 minutes per side depending on thickness until internal temperature reaches 125–130°F and flesh flakes; calamari 1–2 minutes per side (avoid overcooking or rubbery texture); lobster tails 4–6 minutes flesh-side down then flip, brush with soy-lime glaze and finish 1–2 minutes. Use a fish basket or skewers for small items to prevent loss through grates.
- 10
Hotpot / Steamboat — general guidance
Bring a communal hotpot broth to a gentle simmer. For delicate seafood: bay scallops and shrimp cook quickly (30–90 seconds depending on size) — remove as soon as opaque and firm. Sea scallops and fish portions take 1–3 minutes depending on thickness. Mussels: add to simmering white wine broth and cover for 4–6 minutes until shells open (discard any that remain closed). Calamari rings cook 30–60 seconds. Lobster tails require 3–4 minutes in simmering broth until opaque and cooked through. Use a slotted spoon or wire strainer to retrieve cooked items to avoid overcooking.
- 11
Tips to avoid overcooking
Cook in small batches and monitor closely; remove seafood promptly when just done as residual heat will continue to cook. Keep cooked seafood warm on a tray in a low oven (200°F / 95°C) loosely tented. Reserve finishing sauce to spoon over before serving.