Joshua Miller of 320 Main, Part Three
Photo by Meg Strouse
For our final installment of On The Line with Chef Joshua Miller of Seal Beach's 320 Main, the man shares a recipe.
Otherwise, read on.
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.
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