Season the skate with salt and pepper. Dredge both sides in the semolina. Heat a large skillet over high heat and sear both sides until golden brown, about 3 to 4 minutes per side. Transfer to a baking dish.
In a small bowl, combine the crabmeat, Aioli, and scallion. Season with salt and pepper, to taste.
Top the skate with the crabmeat mixture and bake for 5 minutes.
Arrange the arugula on a plate and top with the skate. Drizzle with the Aioli and sprinkle with toasted pecans.
In a food processor, blend the egg yolk, lemon juice, mustard, garlic, and chipotle pepper. With the motor running, drizzle the olive oil in a slow, steady stream until the mixture thickens to the consistency of mayonnaise. Season with salt and pepper, to taste.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mark Newsome, Joshua Wilton House Inn