Buzzard's Bay Bourbon Scallops

Buzzard's Bay Bourbon Scallops

Doug Matthews 350

"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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20 m servings 363 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  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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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 ...

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'...

Made this for dinner tonight , followed the receipe exactly. Superb, this is a keeper, better than a restaurant any day. Used dry fresh sea scallops. We will be eating more sea scallops using...

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

This was really yummy! I am sensitive to "sweet" foods, but the sweetness of the Bourbon and brown sugar, pared well with the Cayenne pepper and salt. Hubby said "Don't loose this one". Not on a...

Any recipe that gives me an excuse to buy Bourbon is a keeper in my book. Careful, the cayenne powder really has a kick!

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

If you like lightly sweet, you'll love this recipe. It was so easy and fast. An elegant quick dinner.

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 ...

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