Bourbon Maple Scallops Food
BUZZARD'S BAY BOURBON SCALLOPS
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
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
BOURBON - MAPLE SCALLOPS
Make and share this Bourbon - Maple Scallops recipe from Food.com.
Provided by evelynathens
Categories Cajun
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly score the tops and bottoms of the scallops with a crosshatch pattern (a slanted tic-tac-toe board). Only let the knife go through the surface slightly.
- Whisk the liquids and seasonings together.
- Add the scallops and let them marinate in the liquid for 15-30 minutes.
- Saute on a medium-high heat for 2-3 minute per side.
- Try to only turn over once.
- Drizzle the pan juices over the top and serve.
Nutrition Facts : Calories 505.9, Fat 15.3, SaturatedFat 2.1, Cholesterol 74.8, Sodium 369.1, Carbohydrate 32.4, Sugar 24, Protein 38
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- In a small saucepan combine 3 tablespoons butter, maple syrup, lime juice, salt, and cayenne pepper. Bring to a boil and then turn down to a slow simmer for 5 minutes. Remove from heat.
- Dry scallops with a paper towel (do not skip this step=the drier your scallops are, the better the sear).
- In a cast iron skillet, melt 3 Tablespoons of butter and 1 Tablespoon olive oil. Once cast iron skillet is hot, place ¼ of the scallops into the pain. Sear scallops 2 minutes on each side. Remove to a plate. Repeat with the following 3 batches. Be careful not to overcrowd the skillet, depending on the size of your cast iron skillet you may need to do an additional batch.
- After all scallops have been removed to the plate, turn off of the heat and move the skillet off of the burner. Pour maple glaze into the cast iron skillet. Quickly place the scallops back in the pan and baste in the glaze. Serve immediately.
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- Pour honey into a small, heavy-bottomed pot and turn heat to medium. In about 1-2 minutes, the honey should start to bubble. Stir it with a wooden spoon until the honey darkens in color and turns amber (about 3 more minutes). (*Note- The caramelizing honey will be EXTREMELY hot. Do not touch it or attempt to taste it at this point.)
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- Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally.
- Remove scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces.Wrap 1 bacon piece around each scallop (bacon might only wrap halfway around scallops if they are very large). Thread scallops onto 4 (12-inch) skewers, leaving some space between scallops so bacon will cook.
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