Bourbon Street Scallops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEA SCALLOPS IN A BOURBON JALAPENO CREAM SAUCE



Sea Scallops in a Bourbon Jalapeno Cream Sauce image

A simple and delicious seafood dinner (or appetizer) that tastes like you spent hours preparing it!

Provided by Amy

Categories     Seafood

Time 20m

Number Of Ingredients 14

12 sea scallops, rinsed and patted dry
2 tablespoons olive oil
1 tablespoon butter, cubed
Salt and pepper
1/2 tablespoon lemon juice
2 tablespoons olive oil
2 jalapenos, seeded and finely diced (about 2 tablespoons)
1/2 tablespoon minced garlic
2 tablespoons bourbon whiskey
1 cup heavy whipping cream
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup loosely packed fresh chopped cilantro

Steps:

  • Sprinkle desired amount of salt and pepper over both sides of scallops.
  • Heat olive oil in a saucepan over medium high heat. Once the oil is hot, place scallops in saucepan. While scallops are cooking on the first side, add butter and lemon juice. Cook for 2 1/2 minutes on each side.
  • Set cooked scallops aside on a dish.
  • Heat olive oil In a saucepan over medium high heat. Add minced garlic and diced jalapenos. Saute until golden, approximately 2 minutes.
  • Add bourbon and stir well. Cook for 1 minute.
  • Add heavy whipping cream and bring to a simmer over medium heat. Stir in butter, salt and pepper. Simmer for an additional 2 minutes, or until cream sauce is slightly thickened.
  • Drizzle cream sauce over cooked scallops. Sprinkle with fresh chopped cilantro.

CORN-CRUSTED JUMBO SEA SCALLOPS WITH BOURBON SAUCE



Corn-Crusted Jumbo Sea Scallops With Bourbon Sauce image

Provided by Joanna Pruess

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 19

2 1/2 cups cornmeal
1/2 cup grated Parmesan cheese
3 eggs
Dash of salt
2 cups all-purpose flour
16 jumbo sea scallops, side muscle removed, patted dry
2 large Granny Smith or other tart green apples
2 ounces unsalted butter, melted
1 ounce bourbon
3 ounces bourbon
3 ounces cider
3 ounces cider vinegar
2 large shallots, chopped fine
1 clove garlic, peeled and chopped fine
Juice of 1/2 lemon
8 ounces unsalted butter, chilled and cut into small pieces
Salt to taste
Freshly ground pepper to taste
1/2 cup clarified butter (approximately) or vegetable oil

Steps:

  • In a small bowl, combine the cornmeal and the Parmesan cheese and set aside. In a medium-size bowl, lightly beat the eggs with a dash of salt. Roll the scallops, one at a time, in the flour, shaking off any excess. Dip the scallops in the egg, allowing the excess egg to drip back into the bowl. Roll them in the cornmeal-cheese mixture, again shaking off the excess. Set them aside on a plate.
  • Preheat the broiler. Peel and halve the apples lengthwise and remove the core. Thinly slice them lengthwise, about three-quarters of the way up the apple, keeping the halves intact. Spread the apples out on a baking sheet. Press down gently to make the slices fan out. Drizzle with the melted butter and bourbon. Broil the apples until the edges are brown, about 4 to 5 minutes. Set aside.
  • To make the sauce, combine the bourbon, cider, cider vinegar, shallots and garlic in a nonreactive saucepan. Place over medium heat and cook to reduce the liquid until it is almost evaporated, about 10 to 12 minutes. Add the lemon juice and lower the heat. Whisk the chilled butter into the sauce one piece at a time. Do not allow the sauce to separate. Season with the salt and pepper and strain. Remove from the heat and set aside in a warm place.
  • Pour clarified butter or oil into a heavy saute or frying pan to a depth of 1/2 inch. Heat until hot but not smoking. Place the scallops in the pan and fry for 2 to 3 minutes on each side, or until golden and crisp. Remove with tongs to a plate covered with 2 or 3 paper towels. Place in a warm oven.
  • To serve, place one of the cooked apple halves in the center of each of 4 plates, allowing the slices to fan out. Place 4 scallops on top of each apple half. Serve the sauce on the side.

BOURBON BACON SCALLOPS



Bourbon Bacon Scallops image

A marinade of bourbon and maple syrup gives these scallops a slightly sweet flavor that contrasts nicely with the smoky bacon. Serve them over rice with a side of snow peas and/or broccoli. Adapted from Cooking Light.

Provided by Julesong

Categories     Broil/Grill

Time 1h35m

Yield 6 wrapped scallops per skewer and serving, 4 serving(s)

Number Of Ingredients 10

6 slices bacon (4-5 ounces, long strips of bacon)
3 tablespoons minced scallions (green onions)
2 tablespoons Bourbon
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon fresh ground tricolor pepper
24 large sea scallops (about 1 1/2 pounds)
cooking spray
4 (12 inch) metal skewers or 4 (12 inch) water-soaked bamboo skewers

Steps:

  • Heat a skillet over high temperature and sauté the bacon for 4-5 minutes, until limp and partially browned; remove from skillet, drain, and set aside to cool.
  • In a bowl, combine the green onions, bourbon, maple syrup, soy sauce, mustard, and pepper, and stir well; remove about 2 tablespoons of marinade to another container and set aside.
  • Add the sea scallops to the marinade in the bowl and toss gently to coat.
  • Cover and place in refrigerator to marinate for 1 hour, stirring occasionally.
  • Preheat your oven broiler; pan spray a broiler pan.
  • Cut the partially cooked bacon strips into 4 sections apiece.
  • Remove the scallops from the marinade (reserve marinade) and wrap a piece of cut bacon around each scallop - if the scallops are very large, they might only reach halfway around.
  • Thread the wrapped scallops onto the skewers (going through each end of bacon strips if they only reach halfway around), making sure to leave space between each scallop so that the bacon will cook well.
  • Place the completed skewers on the pan-sprayed boiler pan and broil for 8 minutes or until the bacon is crisp and the scallops are opaque, occasionally basting with the marinade used with the scallops (how long they need to cook depends on the size of the scallops).
  • Remove skewers from broiler, place them on a serving platter, and brush or drizzle with the reserved marinade (that which was not combined with the scallops in the refrigerator).
  • Note: these can also be cooked on the grill if you watch them carefully so that the scallops do not overcook.

Nutrition Facts : Calories 288.5, Fat 16.1, SaturatedFat 5.2, Cholesterol 52.8, Sodium 723.2, Carbohydrate 10, Fiber 0.3, Sugar 6.2, Protein 19.8

BOURBON - MAPLE SCALLOPS



Bourbon - Maple Scallops image

Make and share this Bourbon - Maple Scallops recipe from Food.com.

Provided by evelynathens

Categories     Cajun

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb fresh sea scallop
1/4 cup Bourbon
1/4 cup maple syrup, grade b preferred
2 tablespoons olive oil
salt
pepper

Steps:

  • Lightly score the tops and bottoms of the scallops with a crosshatch pattern (a slanted tic-tac-toe board). Only let the knife go through the surface slightly.
  • Whisk the liquids and seasonings together.
  • Add the scallops and let them marinate in the liquid for 15-30 minutes.
  • Saute on a medium-high heat for 2-3 minute per side.
  • Try to only turn over once.
  • Drizzle the pan juices over the top and serve.

Nutrition Facts : Calories 505.9, Fat 15.3, SaturatedFat 2.1, Cholesterol 74.8, Sodium 369.1, Carbohydrate 32.4, Sugar 24, Protein 38

More about "bourbon street scallops recipes"

EASY WHITE WINE BUTTER SCALLOPS - MY KITCHEN LOVE
Apr 16, 2018 Looking for dishes to pair with a scallops recipe? Herby Hasselback Potatoes, a great side dish to complement without overpowering the scallops. BLT Rice Bowl, park some scallops on top for a complete dish …
From mykitchenlove.com


SEARED SCALLOPS WITH WARM PONZU VINAIGRETTE – BOURBON BARREL …
In a small saucepan, combine all the ingredients for the vinaigrette. Bring to a simmer over high heat. Lower heat to a gentle simmer and cook for 5 minutes. Remove from heat and set aside.
From bourbonbarrelfoods.com


GRILLED WEATHERVANE SCALLOPS WITH SWEET MAPLE …
For a sweet and savory feast, make this recipe for grilled Weathervane scallops with a maple bourbon glaze. The maple bourbon glaze comes together with the addition of fresh orange and lime juice, plus citrus zest for a bright punch. It’s …
From wildalaskancompany.com


SCALLOPS AND SHRIMP IN BOURBON CREAM SAUCE - HUGS …
May 21, 2024 Scallops and Shrimp in Bourbon Cream Sauce This was so fabulous we had to have it two nights in a row. If you love seafood, this is a winner! You may also love Shrimp Scampi With Linguine and Lobster Scampi. …
From hugsandcookiesxoxo.com


BOURBON GLAZED SCALLOPS RECIPE - SPARKRECIPES
3. Add scallops and marinate to skillet and stir frequently until desired degree of doneness. 4. Places on plates and drizzle with sauce & sprinkle with chives. Makes 4- 4 oz. servings. …
From recipes.sparkpeople.com


GRILLED SCALLOPS WITH BOURBON SAUCE - CHAMPAGNE …
Aug 28, 2017 Carefully, standing back from the pot in case of splash-back, pour the balsamic and bourbon mixture into the pot with the honey. Stir, and cook for 1-2 more minutes.
From champagne-tastes.com


GRILLED SCALLOPS WITH LEMON-MINT PINOT GRIGIO SAUCE ON …
Apr 27, 2018 To make the scallops, preheat a cast-iron pan to med-high heat. Pat scallops dry, and season well with salt and pepper. Brush gently with olive oil. Grill for 2-3 minutes on each side, until a nice golden hue is achieved. …
From immigrantstable.com


RECIPE: PAN SEARED BOURBON SCALLOPS WITH SMOKED …
Whisk in grits and salt, then reduce heat. Allow to cook for about 15-20 minutes until done, whisking frequently. Whisk in butter and cheese until smooth and creamy. Season scallops lightly with sea salt. Heat olive oil in an oven safe …
From eatingwitherica.com


SCALLOPS AND MUSHROOMS IN PUFF PASTRY WITH A …
Oct 19, 2021 When the flames are gone, add the cream and add back the mushrooms and any scallop juices that accumulated in the bowl. Simmer until warm and slightly reduced, about two minutes. Now add in the scallops and …
From mycuratedtastes.com


BUZZARD'S BAY BOURBON SCALLOPS RECIPE
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, …
From recipenode.com


PAN SEARED SCALLOPS IN CHARDONNAY BUTTER SAUCE - THE …
Apr 29, 2018 They are an excellent source of Vitamin B12, a vitamin that is important for a well-functioning nervous system and affects your energy levels. As well, scallops are good sources of magnesium, potassium, iron, and calcium. …
From thefoodblog.net


BACON WRAPPED SCALLOPS WITH BOURBON PEACH GLAZE
Oct 16, 2015 Bacon Wrapped Scallops with a Bourbon Peach Glaze are tasty and easy to make. Bacon Wrapped Scallops with a Bourbon Peach Glaze are tasty and easy to make. ... Another great bourbon recipe I have is my Steaks …
From savoryspicerack.com


19 BITTERSWEET GRAPEFRUIT DISHES, DESSERTS, AND DRINKS FOR WINTER
1 day ago Serve sweet sea scallops with pan sauce and a tangy, buttery white wine and grapefruit pan sauce and top with bacon matchsticks for savory texture. Get the Recipe 10 of 19
From foodandwine.com


MAPLE BACON WRAPPED SCALLOPS - GRUMPY'S HONEYBUNCH
Oct 10, 2023 Refrigerate: store leftovers in an airtight container up to 2 days. Reheat: warm leftovers in the microwave for 20-30 seconds, until warmed through. 📖 Variations. Spicy Kick: Add a pinch of cayenne pepper or red pepper …
From grumpyshoneybunch.com


RECIPES
Jun 21, 2017 Spray baguette pieces with olive oil spray and grill both sides in a hot grill pan. Mix scallops and ½ oz. of olive oil and grill on a very hot grill pan, until just cooked about 3 or 4 …
From madisonctfarmersmarket.com


HONEY BOURBON GLAZED SCALLOPS-A HOLIDAY APPETIZER
Nov 6, 2019 Soak 24 toothpicks in water for 30-minutes. Lay the scallops on paper towels and pat dry. Set aside. Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.
From eatsbythebeach.com


Related Search