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.
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.
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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 :)
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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.
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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.:)
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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!
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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!!!
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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.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.:)
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!
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!!!
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.
