Skip to main content New<> this month
Get the Allrecipes magazine

Buzzard's Bay Bourbon Scallops

Rated as 4.71 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


20 m servings 363
Original recipe yields 8 servings


{{model.addEditText}} Print
  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.

Nutrition Facts

Per Serving: 363 calories; 23.4 13.4 15.8 103 272 Full nutrition

Explore more


Read all reviews 76
  1. 94 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Any recipe that gives me an excuse to buy Bourbon is a keeper in my book. Careful, the cayenne powder really has a kick!

Most helpful critical review

The sauce didn't turn out, so I'll try it again.

Most helpful
Most positive
Least positive

Any recipe that gives me an excuse to buy Bourbon is a keeper in my book. Careful, the cayenne powder really has a kick!

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 :)

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'...

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...

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 ...

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...

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...

Yes, this was a very good recipe. I did serve it with over brown rice covered with wilted chard.