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Recipe courtesy of Mark Newsome

Show: FoodNation with Bobby Flay

Episode: Virginia Inn Country

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Total:: 33 min
Prep:: 20 min
Cook:: 13 min

Yield:: 1 serving

Level:: Intermediate

Ingredients

5 ounces skate wing, cleaned
Salt and freshly ground black pepper
1/4 cup semolina
1/4 cup fresh lump crabmeat, picked over for shells and cartilage
1 teaspoon Aioli, recipe follows
1 scallion, finely chopped
1 cup arugula
Toasted pecans, for garnish

Aioli:

1 egg yolk
1 lemon, juiced
1 teaspoon Dijon mustard
1 teaspoon crushed garlic
1 chipotle pepper, seeded and chopped
Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

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.

Aioli:

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

My Private Notes

Name: Chesapeake Bay Skate Wing
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H13M0.000S
Total time: P0Y0M0DT0H33M0.000S
Yield: 1 serving
Ingredients: 5 ounces skate wing, cleaned; Salt and freshly ground black pepper; 1/4 cup semolina; 1/4 cup fresh lump crabmeat, picked over for shells and cartilage; 1 teaspoon Aioli, recipe follows; 1 scallion, finely chopped; 1 cup arugula; Toasted pecans, for garnish; 1 egg yolk; 1 lemon, juiced; 1 teaspoon Dijon mustard; 1 teaspoon crushed garlic; 1 chipotle pepper, seeded and chopped; Salt and freshly ground black pepper