For our final installment of On The Line with Chef Joshua Miller of Seal Beach's 320 Main, the man shares a recipe.
Missed the first or second part of our interview? Click here and here.
Otherwise, read on.
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320 Main's Bourbon Scallops
3 Fresh Sea Scallops (cleaned)
1/2 cup Maseca Flour
1/4 cup Salad Oil
1 cup Fresh Spinach
1/2 cup Bourbon Cream Sauce (see below)
1 red bell pepper (for garnish)
Bourbon Cream Sauce:
3 tbsp Cajun Seasoning
4 tbsp Fresh Chopped Garlic
1 qt Heavy Cream
8 oz Buffalo Trace Bourbon
Sauté garlic and cajun seasonings.
Add bourbon & burn off.
Add heavy cream.
Reduce by 1/4.
Lightly dust scallops in maseca flour.
Sear both sides in a pan with salad oil.
Remove excess oil.
Add spinach & bourbon cream sauce.
Heat until spinach is wilted & cream is slightly thickened.
Plate & garnish with red bell pepper.
Before becoming an award-winning restaurant critic for OC Weekly in 2007, Edwin Goei went by the alias “elmomonster” on his blog Monster Munching, in which he once wrote a whole review in haiku.