Buzzard's Bay Bourbon Scallops recipe

All Recipes Best Recipe Seafood Shellfish Scallops

Ingredients

½ cup butter, divided
4 fluid ounces bourbon whiskey, divided
1 tablespoon olive oil
2 pounds sea scallops, rinsed and patted dry
1 tablespoon brown sugar
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Nutrition Info

362.9 calories
carbohydrate: 13.4 g
cholesterol: 103.4 mg
fat: 23.4 g
fiber: 0.4 g
protein: 15.8 g
saturatedFat: 9.6 g
servingSize: -
sodium: 272 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1/4 cup butter, 2 ounces bourbon, and olive oil together in a large skillet over medium-high heat. Cook sea scallops in hot butter-bourbon mixture until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate and drain any excess liquid from the skillet.

  2. Whisk remaining butter, remaining bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops.

Recipe Yield

8 servings

Recipe Note

This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of wilted greens like Swiss or rainbow chard.

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