Emeril's Kicked Up Raw Bar with 3 Dipping Sauces

  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 55 min
  • Inactive: 1 hr 30 min
  • Yield: 6 servings
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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

2 dozen bay scallops, shucked and on the half shell 

3 dozen clams, 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

Mignonette sauce, recipe follows

Green Goddess Sauce, recipe follows

Cocktail Sauce, recipe follows

Lemon slices or wedges, for serving 

Your favorite crackers, for serving

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

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

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


  1. 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.

Mignonette Sauce:

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

Green Goddess Sauce:

  1. Combine all ingredients in the blender and puree until smooth. Refrigerate for 1 hour before serving.

Cocktail Sauce:

  1. Combine all ingredients and serve.

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