• 12servings
  • 270minutes

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Nutrition Info . . .

VitaminsA, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 garlic cloves, smashed

  2. 1 tablespoon coriander seeds

  3. 1 tablespoon fennel seeds

  4. 1/2 teaspoon crushed red pepper

  5. 1 tablespoon kosher salt

  6. 8 cups water

  7. 1 lemon, plus

  8. 2 tablespoons fresh lemon juice

  9. 1 3/4 pounds shelled and deveined large shrimp

  10. 1 1/2 pounds jumbo sea scallops, halved horizontally

  11. 1 cup bottled chile sauce

  12. 1 tablespoon prepared horseradish

  13. 1 1/2 teaspoons hot pimentón de la Vera (smoked paprika)

  14. 24 stone crab claws, cracked and chilled (see Note)

Instructions Jump to Ingredients ↑

  1. In a large pot, combine the garlic cloves with the coriander and fennel seeds, crushed red pepper, salt and water. Using a vegetable peeler, remove the zest from the lemon and add to the pot. Halve the lemon, squeeze it into the pot and add the halves. Bring the liquid to a boil and then simmer over low heat for 15 minutes. Add the shrimp and scallops and simmer just until white throughout, about 5 minutes. Drain the shrimp and scallops well and transfer them to a large plate. Leave the aromatics on the seafood. Cover and refrigerate the seafood until chilled, at least 4 hours or overnight.

  2. In a small bowl, whisk the chile sauce with the prepared horseradish, smoked paprika and the 2 tablespoons of lemon juice. Spoon the smoky cocktail sauce into a small serving bowl.

  3. Pick any aromatics off the shrimp and scallops and arrange the seafood on the platter or in individual glasses with the crab claws. Serve with the cocktail sauce.


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