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

  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.
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