Seafood Tower Recipe
Make Seafood Tower Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cold Shellfish Platter
Sauces & Condiments
Mignonette & Vinaigrette
Method
Cold Shellfish Platter
- 1
- 2
Poach and chill shrimp
In a medium pot, combine 4 cups water and 1 cup dry white wine, 1 teaspoon coarse sea salt and 1/2 teaspoon black pepper and bring to a gentle simmer. Add the shrimp and poach 2–3 minutes until just pink and opaque. Immediately transfer shrimp to an ice bath to stop cooking. Once chilled, drain and pat dry; refrigerate until assembly.
- 3
Prepare scallops and clams
If scallops are raw and intended to be served raw, ensure they are sashimi-grade and keep them chilled on ice. For a chilled cooked option, sear scallops 1–2 minutes per side in a hot skillet with a little oil, then chill on a tray. For littleneck clams: steam with 1/2 cup white wine and 1/4 cup water until shells open (3–5 minutes). Remove any unopened clams, cool in an ice bath and chill.
- 4
Prepare king crab legs
If crab legs are pre-cooked frozen, thaw in the refrigerator overnight or under cold running water. Split the legs lengthwise with kitchen shears or crack with a mallet and chill covered until assembly.
- 5
Shuck oysters
Keep oysters cold on ice while shucking. Using an oyster knife and protective glove, hold the oyster flat side up, insert the knife at the hinge, twist to pop, cut the top muscle, and loosen the oyster from the shell. Rinse lightly to remove shell fragments. Place each oyster back on its half shell and set on ice immediately.
- 6
Arrange the tower
On the prepared ice bed(s) or on tiered serving plates, arrange the shellfish thoughtfully: place oysters around the outer edge, scatter clams and scallops on one tier, cluster shrimp in a ring or small piles, and position crab legs on the top or longest tier for height. Tuck lemon wedges and microgreens between items. Keep everything on ice and chilled until served.
Sauces & Condiments
- 7
Classic cocktail sauce
In a small bowl combine 1/2 cup ketchup, 1 tbs prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbs Dijon mustard and 1 tbs chopped chives. Stir until evenly combined. Taste and adjust heat or horseradish to preference. Refrigerate until serving.
- 8
Horseradish cream (serving suggestion)
Mix 1/2 cup prepared horseradish with 1/4 cup mayonnaise, 1 tsp lemon juice (from lemon wedges), a pinch of salt and pepper. Chill until serving.
- 9
Serve condiments
Spoon sauces into small bowls and place them around the tower so guests can sample. Keep bowls on ice if possible to maintain chill.
Mignonette & Finishing
- 10
Make shallot mignonette
Combine the finely minced shallot with 1/4 cup champagne or white wine vinegar and 1 teaspoon finely cracked black pepper. Stir and let sit at least 5–10 minutes to marry flavors. Chill until serving.
- 11
Final seasoning and presentation
Right before serving, refresh the ice if needed. Sprinkle remaining chopped chives over the shrimp and scallops, add extra lemon wedges, and garnish the tower with microgreens or parsley. Place small tongs or forks and cocktail napkins for guests. Keep oysters and clams chilled on ice and discard any shellfish that appear off.