Plateau Di Crudi Recipe

Prepare service bed

Spread coarse sea salt across a large chilled serving platter to create a stable base. Top the salt with an even layer of crushed ice to keep the shellfish cold and presentable.

Shuck oysters

Keep oysters cold until ready to shuck. Hold each oyster in a towel or glove, insert an oyster knife at the hinge, twist to pop, run the blade along the top shell to sever the muscle, discard the top shell, then slide the knife under the oyster to free it from the bottom shell while retaining its liquor. Place each oyster on the ice bed in its bottom shell.

Prepare scampi

Rinse scampi under cold water. To present raw, split the shell down the back with kitchen shears and remove the intestinal vein if visible. Pat flesh dry with paper towel, arrange the two scampi on the ice bed with meat exposed. Drizzle 1 tsp extra virgin olive oil over the two scampi and sprinkle a pinch of sea salt flakes and a light grind of black pepper.

Prepare gamberi rossi and mazzancolle

Rinse the gamberi rossi and mazzancolle under cold running water. For sashimi-style crudi, gently peel the shell from the belly while leaving the tail intact (but you may fully remove shells if preferred). Devein by making a shallow incision along the back and removing the dark vein. Pat the prawns dry and place them on the ice bed. For the four prawns (2 gamberi rossi + 2 mazzancolle), combine remaining 1 tbs olive oil, chopped parsley, and 1/2 tsp lemon vinaigrette (or 1/2 tsp fresh lemon juice) in a small bowl; brush or drizzle roughly 1/2 tsp over each prawn and finish with a light pinch of sea salt flakes.

Prepare mignonette (optional) and lemon vinaigrette

If making mignonette: combine 2 tbs red wine vinegar, 1 tsp finely minced shallot, a pinch of freshly ground black pepper, and 1/4 tsp sugar, stir and chill briefly. For lemon vinaigrette: whisk together 1 tbs extra virgin olive oil, 3 tsp fresh lemon juice, pinch of salt and pepper. Portion into small serving spoons or ramekins: about 2 tbs mignonette for the oysters and 4 tsp lemon vinaigrette for the prawns/scampi.

Assemble and finish

Arrange the two oysters, two scampi, two mazzancolle, and two gamberi rossi artfully on the chilled ice bed, spacing evenly. Place lemon wedges and small bowls/spoons with mignonette and lemon vinaigrette on the platter. Sprinkle remaining chopped parsley lightly over the prawns and scampi. Add an optional extra pinch of sea salt flakes and a final light grind of black pepper over exposed flesh.

Serve

Serve immediately while the seafood is cold. Instruct diners to squeeze lemon or use the mignonette/vinaigrette as desired. Discard any shellfish that do not smell fresh or that sit at room temperature for more than 30 minutes.