Delicious Seafood Platter

This seafood platter brings together the ocean's finest treasures on one stunning arrangement. Perfect for entertaining or special occasions, it showcases a variety of seafood textures and flavors that pair beautifully with zesty dipping sauces and a squeeze of fresh lemon.

I first created this platter for a summer gathering at our beach house, and it's become my signature dish for celebrations. The combination of hot and cold seafood elements creates a wonderful contrast that gets compliments every time.

Ingredients

• Fresh shrimp cooked and peeled for a sweet, tender protein that's universally loved
• Calamari rings lightly fried or grilled until just tender for a perfect chew
• Steamed mussels with their delicate oceanic flavor and beautiful shells for presentation
• Smoked salmon for a rich, velvety texture that requires zero cooking
• Fresh lemon wedges essential for brightening all seafood with their acidity
• Cocktail sauce with its tangy tomato base and horseradish kick that pairs beautifully with shrimp
• Garlic aioli or tartar sauce for a creamy, rich contrast to the lighter seafood flavors
• Fresh parsley adding color and a herbaceous note that cuts through richness
• Crushed ice keeping everything perfectly chilled and creating a beautiful serving base

Step-by-Step Instructions

Prepare the Shrimp

If using raw shrimp, bring a pot of salted water to a boil with a slice of lemon. Add shrimp and cook for 2 to 3 minutes until pink and opaque. Immediately plunge into ice water to stop cooking. This quick cooking preserves their natural sweetness and prevents them from becoming rubbery.

Cook the Calamari

Heat olive oil in a pan over medium high heat. Dip calamari rings in seasoned flour and fry for 60 to 90 seconds until golden but still tender. Alternatively, brush with oil and grill for 1 to 2 minutes per side. The key is quick cooking at high heat to prevent toughness.

Steam the Mussels

In a large pot with lid, sauté minced garlic and herbs in olive oil until fragrant. Add cleaned mussels and a splash of white wine or water. Cover and steam for 5 to 7 minutes until shells open. Discard any that remain closed. The garlic infused cooking liquid adds tremendous flavor to the mussels.

Assemble the Platter

Start with a layer of crushed ice on your serving dish. Arrange the seafood in separate sections creating a visual feast. Position the mussels with their beautiful shell sides visible. Fold or roll the smoked salmon for elegance. The arrangement should look abundant but organized.

Final Touches

Place small bowls of dipping sauces strategically around the platter. Tuck lemon wedges between seafood sections. Sprinkle the entire arrangement with freshly chopped parsley. These finishing touches add both flavor and visual appeal to your masterpiece.

Save

I discovered the magic of this platter during a coastal vacation in Portugal. The fishermen would bring their morning catch directly to the seaside restaurants, and the chefs would prepare similar platters with whatever was freshest that day. That experience taught me that simplicity is key letting the quality of seafood shine.

Seafood Selection Guide

Always look for seafood with a fresh, oceanic smell without any strong fishiness. For shrimp, the shells should be tightly attached to the body with no black spots. Calamari should have a clean, ivory appearance. Mussels must be purchased alive with tightly closed shells or shells that close when tapped. When selecting smoked salmon, look for moist, vibrant colored slices without dry edges.

Make Ahead Options

While seafood is best enjoyed fresh, you can prepare certain elements ahead of time. Cook and chill shrimp up to 24 hours in advance. Steam mussels earlier the same day and refrigerate in their cooking liquid to maintain moisture. Prepare dipping sauces up to three days ahead. However, calamari should always be cooked just before serving for the best texture.

Serving Suggestions

This platter pairs beautifully with a chilled crisp white wine like Sauvignon Blanc or Albariño. Serve alongside crusty bread for soaking up sauces and juices. Consider adding a simple green salad dressed with lemon vinaigrette as a refreshing counterpoint. For a more substantial meal, include a side of herbed rice pilaf or thinly sliced fingerling potatoes with herbs.

Recipe FAQs

→ Can I prepare components of this seafood platter in advance?

Yes! You can prepare several components ahead of time. The shrimp and calamari can be cooked up to 24 hours in advance and refrigerated. Dipping sauces can be made 1-2 days ahead. For best quality, steam the mussels just before serving, and assemble the platter no more than 30 minutes before guests arrive.

→ What wine pairs well with a seafood platter?

A crisp, dry white wine works beautifully with this seafood platter. Consider a Sauvignon Blanc, unoaked Chardonnay, or Pinot Grigio. For something special, a quality Spanish Albariño or French Muscadet complements the delicate flavors perfectly. Sparkling wines like Prosecco or Champagne also make excellent pairings.

→ How can I tell if my seafood is fresh?

Fresh seafood should have a mild, clean ocean scent - never fishy or ammonia-like. Shrimp should be firm with translucent flesh. Calamari should be ivory-colored with no discoloration. Fresh mussels should be tightly closed when raw (or close when tapped if slightly open). Smoked salmon should have vibrant color and not appear dry or discolored at the edges.

→ Can I substitute any of the seafood in this platter?

Absolutely! This seafood platter is very adaptable. Consider adding or substituting crab claws, oysters, scallops, lobster tails, or octopus based on availability and preference. Just adjust cooking methods accordingly for each type of seafood. The key is using the freshest seafood available to you.

→ How should I store leftover seafood?

Refrigerate any leftover seafood within two hours of serving. Store in airtight containers and consume within 1-2 days. For best quality, separate different types of seafood. Leftover seafood is excellent in cold salads or pasta dishes the next day, but avoid reheating as it can become tough and lose flavor.

→ What other dipping sauces work well with this platter?

Beyond cocktail sauce and garlic aioli, consider offering mignonette sauce (for raw oysters if included), lemon-dill yogurt dip, spicy remoulade, horseradish cream, or a simple herb oil. A light vinaigrette or Mediterranean-style tzatziki also pairs wonderfully with various seafood components.