Seared Scallops | Salbitxada | Bourbon Peaches
July's Featured Chef Jeremiah Bacon adds some Southern flare to summer cooking with this Seared Scallops dish featuring peaches, bourbon, leeks, mushrooms and Salbitxada (a Catalonian staple similar to Romesco).
Cook alongside Chef Bacon with the video above + follow along with the full recipe below.
Enjoy this recipe tutorial? Join our Reimagined Culinary Members Club today and receive July's Basket with five of America's BEST culinary artisanal goods (including the Bourbon-Peach Jam from this recipe) + three more tutorials from Chef Bacon along with tutorials + recipes from our previous chefs!
Seared Scallops Salbitxada | Peaches | Bourbon | Leeks | Mushrooms
2 Young Leeks
1 bunch, Maitake Mushrooms
2 Cloves, Garlic
Salbitxada (see below)
Salt + Pepper to taste
Extra Virgin Olive OIl
1 Tablespoon, Butter
1 Sprig, Thyme
2 Tablespoons, M. Greenwood Jams Bourbon Peach Jam
1 Cup Almonds
5 Chilies de Arbol
5 Cloves Garlic
¼ Cup Red Wine Vinegar
¼ Cup Tomato
¼ Cup Water
1 Egg Yolk
2 Tablespoon Parsley
1 Cup Oil
Salt and pepper
Heat skillet with 1 tablespoon Canola Oil
Finley dice shallot + garlic
Slice off bottom of Maitake bunch so each segment is separated from the bunch.
Once pan is searing hot, add mushrooms and saute until very fragrant.
Add shallot + garlic and continue to cook until garlic is lighly browned.
Finish with a knob of butter.
Remove mushrooms from pan to drying rack or a plate covered with papper towles.
For Young Leeks
Heat grill or grill pan.
Remove the bottom root of the leeks + slice at a bisect angle.
Brush grill with oil and sear leeks for approximately 3 minutes on each side until grill marks form.
Top with Salt.
Head skillet with canola oil until searing hot.
Season Scallops on both sides with salt.
Add scallops to hot pan with the larger surface down.
Sear for approximately two minutes.
Add butter + thyme to pan.
Flip Scallops + baste for 30 seconds.
Remove from pan.
Optional: Top with coarse sea salt
Char almonds, garlic and chilies.
Add to vinegar, water, parsley and yolk and blend with oil
Smear peach jam in a line on the plate.
Slice peach into wedges, toss with olive oil and parsley, and place around plate.
Place mushrooms + leeks in middle of dish.
Add scallops, seared side up.
Garnish with Salbixada.