Seafood Cocktails Recipe

Make poaching liquid

In a large saucepan combine 8 cups water, 1 cup dry white wine (optional), 1 bay leaf, 8 peppercorns, 1.5 tsp kosher salt and the halved lemon (cut side down). Bring to a gentle simmer over medium heat; do not boil vigorously.

Cook shrimp and scallops

Add the shrimp and bay scallops to the simmering liquid in a single layer. Cook until shrimp are opaque and just curl (about 2–3 minutes) and scallops are opaque and firm (about 1–2 minutes). Do not overcook.

Shock and chill

Immediately remove shrimp and scallops with a slotted spoon into a large bowl of ice water (use the 4 cups of ice) to stop cooking. Let chill 2–3 minutes until cold throughout. Drain and pat dry on paper towels.

Prepare crab meat

Gently pick through the lump crab meat to remove any shells. Keep crab chilled; do not poach crab to preserve delicate texture and flavor. If using previously cooked crab, flake into bite-size pieces.

In a medium bowl combine 1 cup ketchup, 3 tbs prepared horseradish, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until smooth and taste; adjust horseradish and hot sauce to desired heat. Chill at least 15 minutes to allow flavors to meld.

Prepare serving vessels. For individual cocktails, fill stemmed cocktail glasses or small bowls with crushed ice or a bed of ice cubes to keep seafood cold.

Portion seafood. Evenly divide the shrimp (24), scallops (12 oz) and crab meat (8 oz) among 6 cocktail glasses (approximately 4 shrimp + 2 oz scallops + 1.3 oz crab per serving). Arrange attractively with some shrimp tails over the rim if desired.

Add sauce and garnish. Spoon about 2–3 tbs of housemade cocktail sauce into each glass or serve sauce in a small ramekin on the side. Garnish each cocktail with a lemon wedge and a sprinkle of chopped parsley.

Serve immediately over ice so seafood stays cold. Provide extra lemon wedges and additional cocktail sauce to taste.