1. Make what’s called a court bouillon by the placing the water, 1/2 sliced lemon, onion, peppercorns and bay leaf in a medium pot. Bring to a boil over high heat. Lower the heat until the court bouillon gently simmers, and then simmer 5 minutes. Meanwhile, fill a shallow bowl with ice water.

2. When court bouillon has simmered five minutes, add the prawns, return to a simmer, and cook 2 minutes, or until prawns are just cooked through. Use tongs to lift the prawns out of the pot and into the ice water to cool. Add scallops to the court bouillon, return to a simmer and cook 60 to 90 seconds, or until just cooked thorough. Scoop scallops out of the pot and set on a large plate to cool. When prawns have cooled, peel them, leaving the tip of the tails intact. Set prawns on the plate with the scallops, cover and refrigerate until needed.

3. To create the seafood platter, set out a large, 14- x 10-inch or similar sized platter (see Options). Divide lettuce between 6 small, decorative glasses. Divide and top lettuce with the shrimp. Set the glasses on the platter. Top each slice of cucumber with a piece of imitation crabmeat and set them on the platter too. Now arrange the chilled prawns and scallops on the platter, along with some bowls of your chosen seafood sauces. Garnish the platter with lemon slices and parsley sprigs. Tent the platter with plastic wrap, set in the refrigerator and keep chilled until ready to serve. The platter can be prepared an hour or two in advance.

Note: Sauces good to serve with chilled seafood are sold in our bottled condiment aisle. Bags of bay scallops are sold frozen. Remove and thaw the scallops you need here and keep the rest frozen for another time.

Options: Instead of a platter, serve the seafood on a decorative board.