Bourbon Bacon Scallops Recipes

BOURBON BACON SCALLOPS

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.

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

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.

UNWRAPPED BACON SCALLOPS

Steps:

• In an ungreased 1-1/2-qt. microwave-safe dish, combine rice and broth. Cover and microwave on high for 7-8 minutes or until liquid is absorbed and rice is tender. Let stand for 5 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings., Saute the onion, zucchini and garlic in drippings until tender. Add scallops; saute for 3 minutes. Add the tomatoes, seafood seasoning and thyme; saute 1-2 minutes longer or until scallops are firm and opaque. Fluff rice with a fork; serve with scallop mixture. Sprinkle with green onions and bacon.

SEARED SCALLOPS WITH BACON

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

BUZZARD'S BAY BOURBON SCALLOPS

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.

RAW SCALLOPS ON BACON

Steps:

• Cook the bacon until fully cooked but not completely crisp; drain on paper towels. Cut each slice crosswise into 4 pieces.
• Quarter the scallops and toss them with the lemon juice. Season with salt and pepper.
• Top each piece of bacon with a piece of scallop and serve immediately.

PEACH BOURBON BBQ SHRIMP & BACON WRAPPED SCALLOPS

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.