Description
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 8