Recipes courtesy Chef Edward Lee – Chef at 610 Magnolia – Louisville, KY

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

  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.

Seafood Sausage with Red Boat Aioli

3 lbs. Shrimp Peeled
3 lbs. Bay Scallops
6 oz Chicken Cubed
1 ½ Tablespoons sea salt
2 teaspoons white pepper
2 ½ teaspoons Red Boat Fish Sauce
4 Tablespoons lemon juice (pasteurized)
2 Tablespoons ground coriander
1Tablespoon diced shallots
2Tablespoons chopped chives
1/4 cup chopped parsley
2 cloves garlic minced

– Pulse the seafood in a food processor until combined.

– Add the other ingredients and keep pulsing until all the ingredients are combined. If the ingredients don’t combine easily, add a little water.

– Roll into sausage links using cling wrap. Tie the ends in a knot.

– Poach in boiling water until the sausages float.

– Take out of boiling water and chill down in ice water. Remove and discard the cling wrap.

– Fry in a pan with a little olive oil until the outside is browned. Slice and serve with bread, salad and some fresh lettuce for making wraps. Add a dash of fish sauce at the end and enjoy.

Red Boat Aioli

6 Garlic cloves – Chopped
3 Egg Yolks
2 T Red Boat Fish Sauce
1 T Soy Sauce
4 oz Water
3 oz Lime Juice
1 Qt Grapeseed Oil
1 t Salt

Duck Sausage with Red Boat Fish Sauce Aioli, Pickled Carrot Puree, Thai Basil, Sesame-Pork Rind Crumbs

Serves 2300! 

60 pounds duck
20 pounds chicken
10 pounds salami
1 gallon honey
1 gallon RED BOAT fish sauce
½ gallon sesame oil
½ gallon grapeseed oil
4 cups soy sauce
4 cups garlic puree
4 cups coriander
2 cups white pepper

Grind together the meat in a sausage grinder.  Mix in the spices and marinate for 2 hours.  Roll into links, poach and pan fry the sausage.

Add a dollop of Red Boat aioli on top, a sprinkle of Thai Basil and lay in a bed of Sesame-Pork Rind crumbs.