Bourbon Street Scallops Recipes

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.

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.

BOURBON STREET SCALLOPS

Steps:

• Combine garlic powder,Cayenne pepper, salt, black pepper, salt and Drakes fry mix in a shallow dish. Combine scallops and milk. Heat olive oil in a heavy pan until hot. Dip soaked scallops in the Drakes mixture and saute scallops until golden brown, about 3 minutes per side. Add the wine, and chopped tomatoes and stir gently, add tabasco liberally, stir, and cover for 1 minute. Squeeze fresh lemon over the mixture and serve with a lemon wedge and fresh chopped parsley

BOURBON - MAPLE SCALLOPS

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.

CORN-CRUSTED JUMBO SEA SCALLOPS WITH BOURBON SAUCE

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 STREET RIB-EYE STEAK

Steps:

• Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.