Emeril's Kicked Up Raw Bar with 3 Dipping Sauces Recipe

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.

No additional tips available.

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

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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.

Emeril's Kicked Up Raw Bar with 3 Dipping Sauces

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