Recipe by Doug Matthews
"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."
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4 fluid ounces
bourbon whiskey, divided
sea scallops, rinsed and patted dry
salt and ground black pepper to taste
Aside from my pathetic looking sea scallops (believe it or not these were sold as sea scallops, and I swear they were bigger before I cooked them, lol), this was FANTASTIC! I could've literally drank the sauce...It was sooooo good! I can't wait to try this again w/ 'real' sea scallops...a keeper for sure~YUM, YUM, YUM!!!!!!!!! Thanks for sharing. :)
My wife loves this sauce, now I have to make scallops more often
Yes, this was a very good recipe. I did serve it with over brown rice covered with wilted chard.
This was a treat. I did sear my scallops before making the bourbon sauce but that was my only change. I was a bit concerned that bourbon might overwhelm the flavor of the scallops but it wasn't an issue. Thanks, Doug.
Made it just as written, perfect and yummy, will surely make it again
This recipe was scrumptious and I didn't change one thing!
I tried this recipe with the small sea scallops and they still turned out quite tasty. The sauce is oh so good so it really didn't matter too much. Next time, I shall use the large sea scallops and sear them first.
* Percent Daily Values are based on a 2,000 calorie diet.
Buzzard's Bay Bourbon Scallops
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 210
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