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My review
Buzzard's Bay Bourbon Scallops
400
Doug Matthews
"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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Ingredients
20 m servings 363Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 6783 Ratings
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Most helpful positive review
10/26/2014
This was a treat. I did sear my scallops before making the bourbon sauce but that was my only change. I was a bit concerned that bourbon might overwhelm the flavor of the scallops but it wasn'...
Most helpful critical review
5/10/2017
I doubled the recipe using large shrimp and sea scallops. I browned the scallops in some butter first, cooked the sauce and then added the shrimp. Removed the shrimp, wilted some spinach in t...
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10/26/2014
This was a treat. I did sear my scallops before making the bourbon sauce but that was my only change. I was a bit concerned that bourbon might overwhelm the flavor of the scallops but it wasn'...
1/17/2016
Very well received, for a twist I fried our green beans in the saucepan after steaming, added a bit of chili paste and the meal was excellent :)
8/11/2016
Fantastic!!! Can't wait to make again, it was phenomenal! I hated to use hubby's bourbon, but wow! So worth it. This was easily restaurant quality, so flavorful. As a reviewer suggested, I serve...
9/30/2015
Any recipe that gives me an excuse to buy Bourbon is a keeper in my book. Careful, the cayenne powder really has a kick!
10/17/2014
Aside from my pathetic looking sea scallops (believe it or not these were sold as sea scallops, and I swear they were bigger before I cooked them, lol), this was FANTASTIC! I could've literally ...
5/20/2016
This was sooo easy to cook. Couple call outs. The first round of butter/bourbon mix I would keep in pan and add butter/bourbon to have extra sauce. Great recipe!!!
11/4/2015
This was really yummy! I am sensitive to "sweet" foods, but the sweetness of the Bourbon and brown sugar, pared well with the Cayenne pepper and salt. Hubby said "Don't loose this one". Not on a...
9/13/2015
Made this for dinner tonight , followed the receipe exactly. Superb, this is a keeper, better than a restaurant any day. Used dry fresh sea scallops. We will be eating more sea scallops using...
1/12/2015
Yes, this was a very good recipe. I did serve it with over brown rice covered with wilted chard.