Photo: Emeril's Kicked Up Raw Bar with 3 Dipping Sauces Recipe
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
Directions
- Lemon slices or wedges, for serving
- Your favorite crackers, for serving
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:
- 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
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 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
Combine all ingredients in the blender and puree until smooth. Refrigerate for 1 hour before serving.
Yield: 2 cups
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
Combine all ingredients and serve.
Yield: 1 1/2 cups
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