Carefully shuck shellfish, preserving as much of their juice as possible—see individual shellfish entries for instructions. Arrange the raw shellfish on the half shell on crushed ice, gently pressing them in so they do not tip over; place any accompanying sauces in the center. Allow 5 to 6 pieces and ¼ cup of sauce per person. To serve scallops raw, see Scallop Ceviche.

For shellfish, choose:

For sauces, we prefer:

Serve with: