Bourbon Maple Scallops Food

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BOURBON BACON SCALLOPS



Bourbon Bacon Scallops image

A marinade of bourbon and maple syrup gives these scallops a slightly sweet flavor that contrasts nicely with the smoky bacon. Serve them over rice with a side of snow peas and/or broccoli. Adapted from Cooking Light.

Provided by Julesong

Categories     Broil/Grill

Time 1h35m

Yield 6 wrapped scallops per skewer and serving, 4 serving(s)

Number Of Ingredients 10

6 slices bacon (4-5 ounces, long strips of bacon)
3 tablespoons minced scallions (green onions)
2 tablespoons Bourbon
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon fresh ground tricolor pepper
24 large sea scallops (about 1 1/2 pounds)
cooking spray
4 (12 inch) metal skewers or 4 (12 inch) water-soaked bamboo skewers

Steps:

  • Heat a skillet over high temperature and sauté the bacon for 4-5 minutes, until limp and partially browned; remove from skillet, drain, and set aside to cool.
  • In a bowl, combine the green onions, bourbon, maple syrup, soy sauce, mustard, and pepper, and stir well; remove about 2 tablespoons of marinade to another container and set aside.
  • Add the sea scallops to the marinade in the bowl and toss gently to coat.
  • Cover and place in refrigerator to marinate for 1 hour, stirring occasionally.
  • Preheat your oven broiler; pan spray a broiler pan.
  • Cut the partially cooked bacon strips into 4 sections apiece.
  • Remove the scallops from the marinade (reserve marinade) and wrap a piece of cut bacon around each scallop - if the scallops are very large, they might only reach halfway around.
  • Thread the wrapped scallops onto the skewers (going through each end of bacon strips if they only reach halfway around), making sure to leave space between each scallop so that the bacon will cook well.
  • Place the completed skewers on the pan-sprayed boiler pan and broil for 8 minutes or until the bacon is crisp and the scallops are opaque, occasionally basting with the marinade used with the scallops (how long they need to cook depends on the size of the scallops).
  • Remove skewers from broiler, place them on a serving platter, and brush or drizzle with the reserved marinade (that which was not combined with the scallops in the refrigerator).
  • Note: these can also be cooked on the grill if you watch them carefully so that the scallops do not overcook.

Nutrition Facts : Calories 288.5, Fat 16.1, SaturatedFat 5.2, Cholesterol 52.8, Sodium 723.2, Carbohydrate 10, Fiber 0.3, Sugar 6.2, Protein 19.8

BUZZARD'S BAY BOURBON SCALLOPS



Buzzard's Bay Bourbon Scallops image

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.

Provided by Doug Matthews

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 8

Number Of Ingredients 7

½ cup butter, divided
4 fluid ounces bourbon whiskey, divided
1 tablespoon olive oil
2 pounds sea scallops, rinsed and patted dry
1 tablespoon brown sugar
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 13.4 g, Cholesterol 103.4 mg, Fat 23.4 g, Fiber 0.4 g, Protein 15.8 g, SaturatedFat 9.6 g, Sodium 272 mg, Sugar 2.4 g

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