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Emeril's Kicked Up Raw Bar with 3 Dipping Sauces
Recipe courtesy Emeril Lagasse, 2007
- Total Time:
- 2 hr 25 min
- Prep:
- 55 min |
- Inactive Prep:
- 1 hr 30 min |
- Cook:
- --
- Level:
- Easy
- Yield:
- 6 servings
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:
- 1 cup ketchup
- 1 tablespoon sriracha sauce
- 1 tablespoon chili garlic sauce
- 2 tablespoons lime juice
- 2 tablespoons grated ginger
- 1 teaspoon soy 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
- 1 tablespoon lemon juice
- 1 tablespoon tarragon vinegar
- 2 teaspoons capers
- 3 anchovy fillets, rinsed and patted dry
- 1 dash hot sauce (recommended: Tabasco)
- 1/4 teaspoon salt
- MIGNONETTE SAUCE:
- 3/4 cup red wine vinegar
- 1/3 cup minced shallots
- 1 teaspoon crushed black pepper
- 1/8 teaspoon kosher salt
- 1 teaspoon chopped chives
- 1 teaspoon chopped chervil
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