 | Seared ScallopsChef Mark Grimes of Deacon’s New South | White Bluff, TN |
This dish celebrates the balance of sweet, smoky, and citrus elements while highlighting the elegance of The Perfect Purée of Napa Valley fruit bases. Sweet White Peach Nectar is transformed into a delicate barbecue lacquer that caramelizes beautifully against seared scallops, enhancing their natural sweetness with subtle smoke and spice. The scallops are paired with a fragrant Yuzu Luxe Sour consommé—bright and clean, cutting through richness and refreshing the palate. A crisp Citrus-Black Sesame Tuile adds texture and visual appeal, while a smoked pineapple and bok choy slaw brings crunch, acidity, and a tropical lift. Each element complements the next in a layered composition of flavor, texture, and aroma, where The Perfect Purée products serve as essential building blocks of balance.
Ingredients for White Peach BBQ Glaze:
• ½ cup The Perfect Purée White Peach Puree, thawed
• 1 tsp. rice vinegar
• 1 tsp. light soy sauce
• 1 tsp. mirin
• 1 tsp. honey
• ½ tsp. aleppo pepper (or mild chili)
• 1 tsp. grated fresh ginger
• ½ tsp. smoked paprika
• 1 tsp. unsalted butter, to finish
Ingredients for Yuzu Consommé:
• 2 cups dashi stock (or Yondu vegetable umami thinned with water)
• 2 tbsp. The Perfect Purée Yuzu Luxe Sour blend, thawed
• 1 slice fresh ginger
• 1 stalk lemongrass, bruised
• 1 tsp. light soy sauce
• 1 tsp. rice vinegar
Ingredients for Smoked Pineapple Bok Choy Slaw:
• 1 cup fresh pineapple, diced and lightly smoked or grilled
• ¼ cup crushed freeze-dried pineapple
• 1 cup bok choy, thinly sliced (white stems and tender leaves)
• 1 tbsp. The Perfect Purée Yuzu Luxe Sour blend, thawed
• 1 tsp. toasted sesame oil
• ½ tsp. honey
• 1 tsp. rice vinegar
• ½ tsp. chili flakes
• fresh mint and cilantro, chopped, to taste
• kosher salt and cracked pepper, to taste
Ingredients for Citrus-Black Sesame Tuile:
• 25 g. unsalted butter, melted
• 25 g. all-purpose flour
• 25 g. sugar
• 25 g. egg whites
• 1 tsp. black sesame seeds
• 1 tsp. crushed Tastecraft Freeze Dried Lime and Orange Slices
• pinch of sea salt
Ingredients for Scallops:
• 8 U-10 sea scallops, cleaned and patted dry
• salt and pepper, to taste
• high-heat oil, for searing
• 1 tbsp. unsalted butter, to finish
Method for White Peach BBQ Glaze:
In a saucepan, combine The Perfect Purée White Peach, soy sauce, vinegar, mirin, honey, ginger, Aleppo pepper, and smoked paprika. Simmer over medium heat until reduced by half and syrupy, about 8 to 10 minutes. Whisk in butter for gloss and richness. Keep warm.
Method for Yuzu Consommé:
In a small pot, combine dashi stock, The Perfect Purée Yuzu Luxe Sour, ginger, lemongrass, soy sauce, and vinegar. Simmer gently for 10 minutes, then strain. Adjust seasoning with salt as needed and keep warm.
Method for Smoked Pineapple Bok Choy Slaw:
In a bowl, combine smoked pineapple, bok choy, herbs, and chili flakes. In a separate bowl, whisk The Perfect Purée Yuzu Luxe Sour, sesame oil, honey, and rice vinegar to form a light dressing. Toss with pineapple mixture and season to taste. Chill until service.
Method for Citrus-Black Sesame Tuile:
Preheat the oven to 325°F (160°C). Whisk together melted butter, flour, sugar, and egg whites until smooth. Fold in black sesame and citrus zest. Spread thinly on a silicone mat and bake 8 to 10 minutes, until golden. While still warm, drape over a ramekin to form gentle curves. Let set at room temperature until crisp.
Method for Scallops:
Season scallops with salt and pepper. Heat oil in a skillet until shimmering. Sear scallops for 1½ to 2 minutes per side, until golden brown. Brush or glaze with White Peach BBQ Glaze during the last 30 seconds of cooking. Finish with butter and rest briefly before plating.
To Assemble and Serve:
Spoon a small pool of White Peach BBQ Glaze onto each plate or shallow bowl. Place two seared scallops on top, glazed side up. Nest a small mound of Smoked Pineapple Bok Choy Slaw in a Citrus-Black Sesame Tuile beside the scallops. Pour warm Yuzu Consommé around the scallops tableside. Garnish with pickled Fresnos, toasted black sesame seeds, and red-veined sorrel. Serve immediately.