Emeril's Kicked Up Raw Bar with 3 Dipping Sauces

TOTAL TIME: 2 hr 25 min
Prep: 55 min
Inactive Prep: 1 hr 30 min
Cook: --
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 3 dozen oysters, shucked and on the half shell
  • 6 sea scallops, horizontally sliced in halves or thirds
  • 2 dozen bay scallops, shucked and on the half shell
  • 3 dozen clams, shucked and on the half shell
  • 2 (1 1/2-pound) steamed lobsters, cooled, cleaned
  • 10 pounds shaved ice
  • Lemon slices or wedges, for serving
  • Your favorite crackers, for serving
COCKTAIL SAUCE:
GREEN GODDESS SAUCE:
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons freshly chopped tarragon leaves
  • 3 tablespoons freshly chopped chervil leaves
  • 3 tablespoons freshly chopped chives
  • 3 tablespoons freshly chopped parsley leaves
  • 2 tablespoons minced shallot
MIGNONETTE SAUCE:
  • 1/8 teaspoon kosher salt
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped chervil
recipe tools

Directions

Mignonette sauce, recipe follows
Green Goddess Sauce, recipe follows
Cocktail Sauce, recipe follows
Arrange the oysters, scallops, clams, and lobsters on a large bed of shaved ice. Decorate with fresh seaweed if available. Serve with assorted sauces, sliced lemon, and crackers.
Combine all ingredients in the blender and puree until smooth. Refrigerate for 1 hour before serving.

Yield: 2 cups

Combine all of the ingredients in a small nonreactive bowl and refrigerate until well chilled. Serve with seafood as a dipping sauce.
Combine all ingredients and serve.

Yield: 1 1/2 cups

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