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.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

363 calories; protein 15.8g; carbohydrates 13.4g; fat 23.4g; cholesterol 103.4mg; sodium 272mg. Full Nutrition
Advertisement

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2015
Any recipe that gives me an excuse to buy Bourbon is a keeper in my book. Careful, the cayenne powder really has a kick! Read More
(12)

Most helpful critical review

Rating: 3 stars
06/10/2019
The sauce didn't turn out so I'll try it again. Read More
103 Ratings
  • 5 star values: 82
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/30/2015
Any recipe that gives me an excuse to buy Bourbon is a keeper in my book. Careful, the cayenne powder really has a kick! Read More
(12)
Rating: 5 stars
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't an issue. Thanks, Doug. Read More
(11)
Rating: 5 stars
01/17/2016
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 :) Read More
(10)
Advertisement
Rating: 5 stars
08/11/2016
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 served it with the pecan brown rice on this site and I could have paid 20 for this dish. I used frozen sea scallops and it was delightful. I'll try w/ fresh scallops but I truly can't imagine it being any better. A real keeper. I only used 3/4 lb. of scallops for the two of us but kept sauce ingredients the same and so glad we had the extra sauce delish! Thank you so much for this recipe it will be used often. It probably would be good w/ chicken also. Read More
(8)
Rating: 5 stars
11/21/2014
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 drank the sauce...It was sooooo good! I can't wait to try this again w/ 'real' sea scallops...a keeper for sure YUM YUM YUM!!!!!!!!! Thanks for sharing.:) Read More
(7)
Rating: 5 stars
11/04/2015
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 bet! Served with Orzo which I sauteed with onion, garlic & italian seasoning (then simmered as usual). Removed the burned bits from the "excess liquid" (from cooking the scallops) and tossed with the orzo. Don't be shy, give this one a try! Read More
(7)
Advertisement
Rating: 5 stars
05/21/2016
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!!! Read More
(6)
Rating: 5 stars
09/13/2015
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 this receipe. We had with angel hair pasta and fresh green beans. Thanks for sharing. Read More
(5)
Rating: 5 stars
01/12/2015
Yes this was a very good recipe. I did serve it with over brown rice covered with wilted chard. Read More
(5)
Rating: 3 stars
06/10/2019
The sauce didn't turn out so I'll try it again. Read More
Advertisement