15 Luxe Seafood Dishes for Special Occasions (2024)

• Food
• New Year's Eve

Barbecued Oysters with Smoky Uni Butter

Briny uni and acidic lemon, mixed with smoky paprika and rich butter, combine to make an extraordinarily flavored butter to top oysters before roasting.

Four-Layer Caviar Dip

Layers of creamy egg salad, crisp red onion, herbed cream cheese, and salty, briney caviar come together in a beautiful molded dip that serves up an entire caviar platter in one dish.

Thai-Style Shrimp co*cktail

Serve this irresistible shrimp co*cktail around the rim of a coupe glass with a quick garlic aioli and super spicy fish sauce–based dipping sauce.

Gougères with Smoked Salmon, Caviar and Prosciutto

Gougères are one of those snacks that deliver a lot flavor and are easy to make. Topped with smoked salmon and sevruga caviar, they're perfect for a co*cktail party and can be ready in an hour.

Neoclassic Seafood Salad

Alfred Portale's recipe for this famous stacked salad from Gotham Bar and Grill is simple: high-quality ingredients, good execution, and an elaborate presentation.

Tuna Tiradito with Ají Amarillo Leche de Tigre

Raw sashimi-grade tuna is draped in a sauce of lemon juice, orange juice, chiles, and ají amarillo chiles, which give the sauce its brilliant color and are about twice as hot as jalapeños. Serve this flavorful dish with blue potato chips for a bold pop of crunch and color.

Spicy Tuna Sushi "Biscotti"

Crispy thin cakes of fried sushi rice with toppings like spicy tuna or miso-basted eggplant play well with wine pairings based on the texture of the fish and the sauce used.

Littleneck Clams In the Style of Escargot

Easy-to-find littleneck clams stand in for snails in this riff on the French classic. The quick wine-brightened garlic butter melts into the clam liquor to create an irresistible broth.

Lobster Thermidor

Classic lobster thermidor stuffs gently cooked lobster meat back in its shell with a wine-based sauce and a touch of cheese before coming together under the broiler. The natural sweetness of lobster still shines through the rich, but not heavy, cremini mushroom and dry Sherry-laced creamy sauce.

Salmon Wellington

Wrap salmon loin with cabbage leaves, then layer it with shrimp, nori, and puff pastry before baking it for this impressive dish that's a perfect seafood centerpiece.

Mussels with Harissa and Basil

A creamy, smoky red pepper puree gets swirled into these harissa-spiked steamed mussels for a striking presentation.

Crisp Paupiettes of Sea Bass in Barolo Sauce

Daniel Boulud's paupiette with sea bass, Idaho potatoes, leeks, and Barolo was the result of “a succession of inspiration," with the textural contrast of crisp potato and delicate fish served at Le Cirque and then restaurant Daniel. A worthy main course for any special occasion.

Scallop Crudo with Pecans and Ponzu Sauce

This super-simple recipe from chef Eric Ripert features thin slices of fresh, high-quality, raw sea scallops topped with the delicious combination of chopped toasted pecans, Japanese ponzu sauce, and aged balsamic vinegar.

Scallops with Potato Pancakes and Caviar Sauce

Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes.

Black Cod with Miso

Chef Nobu Matsuhisa's iconic, buttery miso cod recipe is both easy and elegant. This streamlined recipe delivers all the luxury and flavor in a fraction of the time.

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