Seafood Tower Recipe

Prepare and smoke scallops

Pat scallops dry with paper towels. In a bowl, toss scallops with olive oil, lemon juice, kosher salt and black pepper. Set up a stovetop or small smoker with 1/4 cup of soaked wood chips; heat until smoking. Place scallops on a single layer in a perforated pan or on foil with holes and smoke over medium-low heat for 8–12 minutes, until opaque and firm but not rubbery. Remove and let cool to warm room temperature. Refrigerate briefly if making ahead, then bring to cool-chilled before plating.

Shuck and chill oysters

Scrub oyster shells under cold water. Using a tiled towel and an oyster knife, hold oyster cup-side down, insert knife at hinge and twist to pop. Run knife under meat to free from shell. Preserve the liquor in the cup. Arrange oysters on a bed of crushed ice to keep cold. Keep refrigerated until assembly. Serve with small bowls of mignonette and lemon wedges.

Warm and butter the crab

If claws are frozen, thaw overnight in the refrigerator. In a small saucepan, melt butter over low heat, add minced garlic and cook 30 seconds until fragrant. Stir in lemon juice, chopped parsley, sea salt and black pepper. Warm crab claws gently by steaming for 3–5 minutes (or placing in the saucepan just to heat through), then toss or brush with the garlic butter. Keep warm until plating; transfer to a warm dish if needed.

Toast bread and assemble tartines

Slice the loaf into 12–16 thin slices (about 1/4-inch). Lightly brush each slice with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes, or grill in a pan until golden and crisp. Mix softened cream cheese with lemon zest and chopped dill; season with a pinch of black pepper. Spread about 1 tablespoon of the cream cheese mixture on each toasted slice. Top each with a folded slice of smoked salmon, a few capers and a few thin red onion slices. Garnish with extra dill. Keep refrigerated if not serving immediately, but bring to cool-chilled temperature for the tower.

Poach shrimp

In a large pot bring 8 cups water to a simmer with kosher salt, bay leaves, peppercorns and the halved lemon (squeeze halves into water then add rinds). Add shrimp and poach over medium heat until pink and just cooked through, about 2–3 minutes depending on size. Immediately remove shrimp to an ice bath to stop cooking and chill completely. Drain and refrigerate. Serve chilled with cocktail sauce in a small bowl alongside the shrimp (tails up).

Fry potato chips

Using a mandoline or very sharp knife, slice potatoes paper-thin. Rinse slices in cold water until water runs clear to remove starch, then dry thoroughly on kitchen towels. Heat neutral oil in a heavy pot to 350°F (175°C). Fry small batches of potato slices until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer chips to a paper towel-lined tray. Immediately season with sea salt and optional fresh thyme while still hot. Keep in a single layer to maintain crispness.

Choose a tiered stand or create tiers on a large platter. Spread crushed ice across the base tier and place oysters on the ice. Arrange smoked scallops on a chilled small plate or shallow bowl and set on the next tier. Place warm, buttered snow crab claws in a shallow bowl (insulated so they remain slightly warm) and situate on the tower. Arrange salmon tartines on a flat tier so they remain crisp. Fan chilled shrimp around a bowl of cocktail sauce or place them hanging on the rim of a small bowl of sauce. Place house potato chips in a small cone or bowl on the tower as an accent. Garnish each section with lemon wedges, dill sprigs and microgreens. Provide cocktail forks, small spoons and napkins for guests.

Timing and service suggestions: Keep cold items (oysters, shrimp, smoked scallops, tartines) chilled on ice until right before service. Crab can be warmed just prior and brushed with butter. Assemble the tower 10–15 minutes before serving so tartines remain crisp and chips stay crunchy. Replenish ice and garnishes as needed.