Emeril's Kicked Up Raw Bar with 3 Dipping Sauces (Emeril Lagasse)

Prep Time: 55 Minutes

Cook Time: 0 Minutes

Ready In: 55 Minutes

Servings: 6

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

2 tablespoons lime juice

2 tablespoons grated ginger

1 teaspoon soy sauce

Directions:

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. Decorate with fresh seaweed if available. Serve with assorted sauces, sliced lemon, and crackers.
5. Mignonette Sauce:
6. Combine all of the ingredients in a small nonreactive bowl and refrigerate until well chilled. Serve with seafood as a dipping sauce.
7. Green Goddess Sauce:
8. Combine all ingredients in the blender and puree until smooth. Refrigerate for 1 hour before serving.
9. Yield: 2 cups
10. Cocktail Sauce:
11. Combine all ingredients and serve.
12. Yield: 1 1/2 cups

By RecipeOfHealth.com