⏰ Service 26 — Multi-Shellfish Plateau (Cold & Hot)
← Block 19–20: Shellfish Overview
Skill: Sourcing, timing, and presenting multiple shellfish together Goal: Buy three types of shellfish. Serve some raw (or cured), some broiled, some in a sauce. This is a dinner-party-ready shellfish spread.
Plan: - Raw oysters or ceviche-style clams (cold) - Roasted oysters or mussels (hot) - Scallops or shrimp (quick-seared at the end) - Lemon, mignonette, aioli on the side
Full Meal: - Three-shellfish plateau with accompaniments - Serious Eats — Mignonette Sauce + aioli + lemon wedges - Herb Salad with Champagne Vinaigrette — delicate herbs (chervil, tarragon, chives) dressed lightly
| Component | Notes |
|---|---|
| Cold | Raw oysters or ceviche-style clams |
| Hot | Roasted oysters or mussels |
| Seared | Scallops or shrimp, quick-seared at the end |
| Salad | Herb salad with champagne vinaigrette — elegant, light, doesn't compete |
| Bread | Sourdough slices, grilled |
🎥 Compare Notes: Andrew Zimmern Cooks: Plateau de Fruits de Mer — Andrew Zimmern — Andrew assembles a full shellfish plateau. Compare your sourcing, shucking technique, and how you present cold and hot shellfish together.