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
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
Celery leaves pulled from the hearts of 2 bunches of celery
2 ounces snow peas cut into ribbons
A handful of frisee lettuce
Clean the scallops and lay out on paper towels.
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.
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 courtesy Chef Edward Lee
SHARE FISH SAUCE WITH THE WORLD: