Buzzard's Bay Bourbon Scallops Recipe -
Buzzard's Bay Bourbon Scallops Recipe
  • READY IN 20 mins

Buzzard's Bay Bourbon Scallops

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  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.
  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.
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Reviews More Reviews

Nov 21, 2014

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. :)

Oct 26, 2014

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.


8 Ratings

Mar 08, 2015

My wife loves this sauce, now I have to make scallops more often

Jan 12, 2015

Yes, this was a very good recipe. I did serve it with over brown rice covered with wilted chard.

Aug 14, 2015

Very delicious and will definitely make again. As another writer mentioned, the next time I make this I will skip the bourbon in the first step and just sear the scallops in butter. I may not have had my pan hot enough and the scallops didn't really brown in the bourbon mixture. Then I would make the sauce exactly as written. Thank you!

Mar 13, 2015

Made it just as written, perfect and yummy, will surely make it again

Jan 11, 2015

This recipe was scrumptious and I didn't change one thing!

Jan 07, 2015

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.


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 320 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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