BUZZARD'S BAY BOURBON SCALLOPS
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.
Provided by Doug Matthews
Categories Seafood Shellfish Scallops
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 13.4 g, Cholesterol 103.4 mg, Fat 23.4 g, Fiber 0.4 g, Protein 15.8 g, SaturatedFat 9.6 g, Sodium 272 mg, Sugar 2.4 g
SCALLOPS WRAPPED IN BACON
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
- Preheat a grill to medium-high heat.
- Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
- When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
- Combine all ingredients thoroughly.
SCALLOPS WRAPPED IN BACON WITH GARLIC SAUCE
Make the evening special with our Scallops Wrapped in Bacon with Garlic Sauce. These scallops wrapped in bacon are topped with a spicy garlic sauce.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Mix lime juice, dill weed, pepper, oil and 1 Tbsp. garlic until blended. Pour over scallops in shallow glass dish; stir gently to evenly coat scallops with lime juice mixture. Refrigerate 30 min.
- Heat grill to medium heat. Wrap 1 bacon piece around each scallop; secure with wooden toothpick.
- Cook onions in large skillet on medium heat 20 min. or until caramelized. Meanwhile grill scallops 15 min. or until scallops are opaque and bacon is crisp, turning frequently. Remove and discard toothpicks.
- Cook and stir cream cheese spread, remaining garlic, paprika, milk and hot pepper sauce in saucepan on medium heat 3 to 5 min. or until heated through.
- Spoon onions onto platter; top with scallops and cream cheese sauce.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
PEACH BOURBON BBQ SHRIMP & BACON WRAPPED SCALLOPS
These incredible little morsels (made at Red Lobster) are the very best thing on the menu. They absolutely melt in your mouth and can easily be made in your own backyard. I found the recipe on the Internet and really wanted to share it with you, my friends on "Zaar". Feel free to adjust the amount of Bourbon to your own liking. We found this just perfect. These can be served as an appetizer or main course.
Provided by Judikins
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place 6 shrimp on each bamboo skewer, leaving room on either end. Make certain to cover the end of the skewer with foil so it doesn't burn.
- Wrap one piece of bacon around each scallop and place six scallops on each two-pronged skewer so they don't turn.
- Brush both sldes of the shrimp and scallops with olive oil and season with salt and pepper.
- Place the shrimp and scallop skewers on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to allow burning.
- Grill for approximately 2-3 minutes per side. Take them off when they are ~80 percent done.
- Brush on the Peach Bourbon BBQ sauce during the last moments of cooking or when cooking is complete for added flavor.
- Peach Bourbon BBQ Sauce Preparation:.
- Combine all ingredients in a small sauce pan.
- Bring to a simmer while stirring for 8-10 minutes.
- Cool and place in blender or food processor until smooth.
Nutrition Facts : Calories 987.1, Fat 66, SaturatedFat 21.3, Cholesterol 427.4, Sodium 2665.7, Carbohydrate 19.4, Fiber 1.5, Sugar 4.9, Protein 67.8
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