Emeril's Kicked Up Raw Bar with 3 Dipping Sauces

Name: Emeril's Kicked Up Raw Bar with 3 Dipping Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 1 dash hot sauce (recommended: Tabasco); 1/4 teaspoon salt; 1 cup ketchup; 1 tablespoon sriracha sauce; 1 tablespoon chili garlic sauce

Servings: persons

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
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
1 dash hot sauce (recommended: Tabasco)
1/4 teaspoon salt
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
Mignonette sauce, recipe follows
2
Green Goddess Sauce, recipe follows
3
Cocktail Sauce, recipe follows
4
Arrange the oysters, scallops, clams, and lobsters on a large bed of shaved ice.
5
Decorate with fresh seaweed if available.
6
Serve with assorted sauces, sliced lemon, and crackers.
7
Combine all of the ingredients in a small nonreactive bowl and refrigerate until well chilled.
8
Serve with seafood as a dipping sauce.
9
Combine all ingredients in the blender and puree until smooth.
10
Refrigerate for 1 hour before serving.
11
Combine all ingredients and serve.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: 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, and more.

Yes, Emeril's Kicked Up Raw Bar with 3 Dipping Sauces falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!