Recipe courtesy Chef Edward Lee - Chef at 610 Magnolia - Louisville, KY

Chef Lee is a Korean-born, Brooklyn native who now calls the South his home. Lee is a three-time James Beard semifinalist for Best Chef: Southeast, has been featured in Gourmet, New York Times Magazine, Esquire, and Southern Living, challenged culinary royalty on Food Network’s “Iron Chef America” and was a favorite on Top Chef Season 9.

Bay Scallops, Chili and Celery in a Red Boat-Brown Butter Vinaigrette   Serves 4 as an appetizer portion Topping: 8 ounces bay scallops 2 tablespoons butter 1 tablespoon white wine ½ teaspoon red chili flakes ½ teaspoon Red Boat 40N ¼ teaspoon rice vinegar ½ teaspoon salt ¼ teaspoon black pepper Garnish: Celery leaves pulled from the hearts of 2 bunches of celery 2 ounces snow peas cut into ribbons A handful of frisee lettuce

Celebrity Chef Edward Lee joins Red Boat for Food & Wine's 30th Annual Classic in Aspen.

1
Clean the scallops and lay out on paper towels.

2
In a large skillet, heat the butter over high heat.  Stirring constantly, allow the butter to brown slightly, about 3 – 4 minutes.  The butter will take on a nutty aroma. Turn the heat down to medium and add the bay scallops.  Stir for 1 minute.  Quickly add the white wine, chili flakes, fish sauce, vinegar, salt and pepper. Saute for an additional 2 minutes. 

3
Turn off the heat.  Add the celery leaves and snow peas.  Gently toss to coat.  Serve over a small bed of frisee.  Drizzle with the remaining sauce in the pan.

Recipe Source:
Recipe courtesy Chef Edward Lee

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