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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.
Ingredients
- 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
Directions
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 363 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat10g | 48% |
| Cholesterol103mg | 34% |
| Sodium272mg | 12% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber0g | 1% |
| Total Sugars2g | |
| Protein16g | |
| Vitamin C2mg | 10% |
| Calcium44mg | 3% |
| Iron1mg | 6% |
| Potassium289mg | 6% |
*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.
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