11 Luxe Seafood Dishes for New Year's Eve

You can't go wrong with fresh, pristine seafood like oysters, buttery salmon, and sweet, plump scallops for a celebratory New Year's Eve menu. Here are 11 extra-elegant, Champagne-worthy seafood dishes with which to ring in the New Year.

Barbecued Oysters with Smoky Uni Butter

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

Tuna Tartare with Ginger Oil, Wasabe, and Sesame Seeds

For his elegant, ultraflavorful tuna tartare, chef Eric Ripert infuses oil with ginger, then combines it with diced sushi-grade tuna, cilantro, jalapeño, wasabi, sesame seeds, scallion, and lemon juice.

Gougères with Smoked Salmon, Caviar, and Prosciutto

These cheesy puffs look fancy, but come together in minutes. We top them with slivers of prosciutto and smoked salmon and dollops of caviar and crème fraîche.

 Scallop Crudo with Pecans and Ponzu Sauce

This amazingly simple recipe features thin slices of raw sea scallops topped with the delicious combination of chopped toasted pecans, Japanese ponzu sauce, and aged balsamic vinegar.

Poached Tuna with Kumquats and Jalapeño

This incredibly quick dish from New Orleans chef Donald Link features tuna steaks poached until rare in a bright, buttery sauce that's infused with tangy lime and kumquats, spicy jalapeños, and fresh mint.

Salmon and Citrus Salad with Poppy Seed Dressing

Tangy grapefruit and creamy avocado are terrific with salmon.

 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.

Crab Cakes with Smoky Onion Remoulade

Smoky onion remoulade is a terrific accompaniment to these crab-studded cakes from Marc Forgione at American Cut in Manhattan. At the restaurant, he smokes onions, but the sauce is also great made with charred onions and seasoned with smoked salt.

 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.

Tagliatelle with Mussels and Tarragon

This simple, strikingly black and white seafood pasta gets a double hit of anise flavor from Pernod and fresh tarragon.

Montauk Scallop and Oyster Pan Roast

Scallops and oysters are an ideal briny, oceanic duo, and this recipe marries them perfectly.