Top Chef's "Chino Latino" Seafood Sausage

This meal, created by Brian, won a recent Top Chef elimination challenge & I've appropriated it from the Bravo website. This sounds so very delicious & will be one of the first things I make for myself once my bionic esophagus heals. Leanne Wong demonstrates the basics of making the sausage on this short webcast. I highly recommend watching it. I've also added some hyperlinks to some of the more unusual or possibly obscure ingredients.

SAUSAGE:
1 Corvina seabass or any other seabass (1/2" cubed)
1/2 lb Black Tiger shrimp
1/2 lb scallops
1 T garlic chopped
1 T ginger chopped
1 bunch green onion – chopped
1 bunch cilantro – chopped
1/2 cup vegetable oil
1 T sesame oil
2 T red wine vinaigrette
2 T soy sauce

SWEET CHILI GLAZE:
1 cup Sambal chili paste (available in the international section of many grocery stores)
1 cup honey
1/2 cup red wine vinegar
2 T corn starch
2 T water

JICAMA SLAW:
1 jicama – peeled, julienned
1 red bell pepper, julienned
1 carrot peeled, julienned
1/2 bunch cilantro, chopped

GINGER VINAIGRETTE:
1/2 cup shallots
1/2 cup ginger, peeled
1/2 bunch cilantro
1/4 cup Sriracha (available in the international section of many grocery stores or Asian specialty grocery stores)
1 cup canola oil
2 T soy sauce
1 T sesame oil
1/4 cup red wine vinegar

1. For the Sausage: Combine all ingredients in food processor and Pulse until smooth. Form patties or pipe onto plastic wrap and form links.
2. For the Sweet Chili Glaze: Combine water and corn starch until smooth. Combine the first 3 ingredients in a small sauce pot and bring to a boil. Whisk in the cornstarch slurry and boil for 3 minutes. If this is too hot add more honey. If you like the glaze to be hotter add more sambal. If you like it thicker, add more slurry. Brush the sausage with the sweet chili glaze during BBQing.
3. For the Jicama Slaw: Combine all.
4. For the Ginger Vinaigrette: Combine all but canola oil in a blender. Slowly drizzle in oil with blender on high. Combine with slaw.
5. For Plate up: Serve the sausage with the jicama slaw on the side.