Rating: 4.5 stars
104 Ratings
  • 5 star values: 83
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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.

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