Peach + Bourbon Glazed Scallops + Shrimp Recipe

Prep seafood

Pat scallops and shrimp dry with paper towels. Remove and discard the small side muscle from scallops if present. Season both scallops and shrimp evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Light dusting

Place 3 tablespoons all-purpose flour on a plate and lightly dredge each scallop and shrimp, shaking off excess. This creates a light crust that helps browning and helps the glaze stick.

Sear scallops and shrimp

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 3 tablespoons vegetable oil and swirl. Add scallops spaced apart (do not crowd). Sear scallops about 1.5–2 minutes per side until a deep golden crust forms; reduce heat to medium as needed. Transfer scallops to a plate and tent with foil. In the same pan, add 1 tablespoon butter and swirl; add shrimp and sear 1–1.5 minutes per side until opaque and just cooked through. Transfer shrimp to the plate with scallops. Wipe pan lightly with a paper towel, reserving fond for the glaze step.

Make peach puree

If using a fresh peach, finely chop and then mash in a small bowl or pulse briefly in a mini food processor to make a coarse puree. If using jarred, roughly chop drained peaches. Measure about 3 tablespoons of chopped/puréed peach.

Saute aromatics

In the same skillet used for seafood over medium heat, add the minced shallot and 1 teaspoon minced garlic with any reserved butter/oil (add 1 teaspoon oil if pan is dry). Sauté 30–45 seconds until fragrant and translucent but not browned.

Deglaze and simmer

Add 3 tablespoons bourbon to the pan to deglaze (careful — flame risk if using a gas stove; remove pan from heat when adding bourbon and return to heat to reduce). Scrape up browned bits. Add the peach puree, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon soy sauce, 1 teaspoon lemon juice and 1/4 teaspoon red pepper flakes. Stir to combine and bring to a gentle simmer.

Thicken glaze

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Stir slurry into the simmering glaze and cook 1–2 minutes until glossy and slightly thickened. Taste and adjust seasoning (add a pinch more salt or a little more vinegar if needed). Remove from heat and whisk in 1 tablespoon cold butter pieces to finish and create a silky glaze.

Coat seafood

Return seared scallops and shrimp to the skillet, spooning glaze over them and warming for 30–45 seconds so the glaze clings to the seafood. Do not overcook—just heat through. Turn off heat and keep warm.

Cook bacon

In a separate large skillet over medium heat, add diced bacon and cook, stirring occasionally, until fat renders and bacon is crisp (about 6–8 minutes). Using a slotted spoon, transfer most of the crisped bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pan.

Sauté aromatics & peppers

To the bacon fat in the pan add 1 tablespoon olive oil (if needed) and 1 tablespoon butter. Add the chopped onion and sauté 2–3 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds. Add roasted red and yellow pepper strips and cook 1–2 minutes to warm through.

Cook corn

Add 2 cups corn kernels to the skillet. Spread into an even layer and allow to sear undisturbed 2–3 minutes to develop a bit of color, then stir and cook another 2–3 minutes until heated through and some kernels show a golden brown. Stir in 1/2 teaspoon smoked paprika, 1 teaspoon fresh thyme leaves, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Cook 1 minute to marry flavors.

Finish corn mixture

Stir most of the reserved crisp bacon back into the corn (reserve a little for garnish). Add 1 teaspoon lemon or lime juice, and 1 tablespoon chopped fresh parsley. Taste and adjust seasoning. Keep warm until ready to plate.

Divide the skillet fried corn among 4 plates or serve family-style. Arrange 3 scallops and 3 shrimp per serving on top of the corn. Spoon additional peach-bourbon glaze over the seafood (about 1 tablespoon per serving). Garnish each plate with remaining crisp bacon pieces, microgreens or chopped chives, and a lemon wedge.

Serve immediately while seafood is warm and glaze is glossy.