Cold seafood tower with scallop tartare and three dipping sauces

Remove the side muscle from the scallops, rough chop and hold in a bowl set on ice.

Mix the scallops with mayo, finely chopped white onion and parsley, lemon zest, lemon juice, a sprinkle of salt, a little horseradish and olive oil. Top with lemon juice, cover with plastic and refrigerate one hour.

Bring a pot of water to a simmer with lemon slices, a quartered onion, bay leaves and whole black peppercorns. Raise to high, add the lobster and cook 5 to 7 minutes until cooked through. Cool on a tray.

Cook the 16-20 shrimp 2 to 3 minutes, not overcooking. Transfer to a large tray and refrigerate to cool.

Cocktail sauce: mix ketchup, extra hot horseradish, a clove of finely chopped garlic, cracked black pepper, lemon juice, a splash of hot sauce and Worcestershire sauce.

Tartar sauce: mix mayo, finely chopped parsley and onion, lemon zest, lemon juice and chopped capers. Cover and refrigerate.

Red wine mignonette for the oysters: mix finely chopped red and white onions, plenty of cracked black pepper, red wine vinegar and a dash of salt.

Split the pre-cooked king crab legs lengthwise down each side, remove the meat and pull out the central cartilage.

Split the lobster down the centre keeping both half-shells intact; remove the meat, slice the tail down the centre and lay the pieces back in the shell.

Discard any open oysters that do not close. Rinse and scrub off grit. Insert an oyster knife into the hinge muscle and pop it free with even wiggles, slide the knife along the top shell to detach the muscle, then under the meat so it slides freely.

Assemble the tower with dry ice for chilling and vapour: larger seafood on the bottom, smaller on top, with dipping sauces matched to each tier.