Michael Esshaki: Hello, my name is Michael Esshaki, founder and bottler of ZipSauce. We are here today, we are going to cook a dish for you which is a seafood dish. We are going to have some scallops, we have got some red peppers, watered chestnuts, pea pods, we have some fresh garlic right here with some shrimp. What we are going to with these, we are going to sauté them in butter. At first very little butter and a little bit of olive oil, then we are going to take them, add some zip sauce to it. Slowly cook it down and as we are cooking the zip sauce , now we are going to add a roux to it. I am about to show you how to make the roux and make and put the zip sauce in there and start to cook it and then we will be able to make the roux and add it slowly to the dish.

We have melted an eighth of stick of butter in here. I am going to slowly add flour to it until it actually gets nice and thick and I will show it to you when it's all done so that you understand the consistency that we are looking for. You want it to be pretty thick, there is probably an equal amount of butter as flour. So we will use a eighth of cup of butter, you will use a eighth of cup or a little bit more of flour. Now what you are going to get is, a cooked down version right here of roux, which is half butter and half flour.

We are going to set that aside for a second, just want to cook it down. Now we have created the roux, we have heated it up a little bit so we can slowly add to the dish. We have all our stuff cooking in a pan. We now add a bit of olive oil, maybe two tablespoons, three tablespoons of olive oil. Little pat of butter not much, just a little tiny bit of butter there. Pour more olive oil, we need a little more, make it four tablespoons. Let this cook for a little while, pan frying it.

We have the temperature on high. I am going to go ahead and add a half a bottle, which is thick ounces of zip sauce to the dish. We are going to bring it to almost like a boil. Generally we don't boil the zip sauce, it gets a little bit salty. But since you are going to have some extra water from the peppers, also from the scallops, from the pea pods, you are going to get a little extra water in there from those. So generally you want little water down the zip sauce, it won't be a salty. So this is one of the dishes where we can boil it a little bit. We don't have to worry about it.

Now we keep it at full blast on the heat. We have full blast on the heat, so that it gets a little bit hot. I am going to add just a -- nearly half of this roux in here to thicken this up. Now we will just go ahead and slowly mix it together. In a minute we will be done here and we will show you the done flakes.

Now we have our scallops, shrimp, pea pods with our zip sauce. If it does get a little thick on you with the roux you can go ahead and just add a little bit of water when you are all done. I will go ahead and put the little parsley flakes over the top and that's your complete dish. Everything all done, it's ready to go, ready to eat.