Recipe courtesy of Bobby Flay
Yield:
Varies
Level:
Intermediate

Ingredients

Red Chile Cocktail Sauce:
Creamy Mustard Sauce:

Directions

Make the 3 sauces first to allow them to sit for 30 minutes before serving. Arrange seafood over ice on a 3-tiered platter. Serve immediately with 3 sauces.

Black Pepper Mignonette:

Whisk all ingredients together in a small bowl. Let sit for 30 minutes before serving.

Red Chile Cocktail Sauce:

Whisk together all ingredients in a small bowl. Let sit for at least 30 minutes before serving.

Creamy Mustard Sauce:

Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before serving.

IDEAS YOU'LL LOVE

Pico de Gallo

Recipe courtesy of No Author

Pico de Gallo

Recipe courtesy of Ree Drummond

Plateau Fruits de Mer

Recipe courtesy of Bobby Flay

Crepes Fruits de Mer

Recipe courtesy of Gravetye Manor

Mousseline de Fruit de Mer

Recipe courtesy of Thomas Henkelmann

Vol au Vent Fruits de Mer

Recipe courtesy of No Author

Loup de Mer

Recipe courtesy of Dustin Haney

Braised Leeks with Sel de Mer

Recipe courtesy of The Hearty Boys

Fruit Jewels (Pate De Fruit)

Recipe courtesy of Jacques Torres

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking