Emeril's Kicked Up Raw Bar with 3 Dipping Sauces

Name: Emeril's Kicked Up Raw Bar with 3 Dipping Sauces
Prep time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 6 servings
Cuisine: american
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; 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; 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; 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

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Emeril's Kicked Up Raw Bar with 3 Dipping Sauces

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Level: Easy
Yield: 6 servings

Total: 2 hr 25 min
Prep: 55 min
Inactive: 1 hr 30 min

Level: Easy
Yield: 6 servings

Total: 2 hr 25 min
Prep: 55 min
Inactive: 1 hr 30 min

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

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

Directions

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:

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:

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

Emeril's Kicked Up Raw Bar with 3 Dipping Sauces

Emeril's Kicked Up Raw Bar with 3 Dipping Sauces

Mignonette Sauce:

Green Goddess Sauce:

Cocktail Sauce:

Mignonette Sauce:

Green Goddess Sauce:

Cocktail Sauce:

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