Preheat the oven to 400 degrees
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.
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
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