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 - 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.

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

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.

BOURBON STREET SHRIMP

Steps:

• Add 1/2 tablespoon olive oil to the water for cooking the pasta. Cook pasta according to package directions.
• While pasta cooks, add 1 1/2 tbsp olive oil, Cajun seasoning, garlic powder, and tomatoes to a small saucepan. Cook over medium-high heat until tomatoes have sort of melted. Maybe ten minutes.
• Add shrimp and cook until hot.
• Add Alfredo sauce and bring to a low boil. Simmer until pasta is done.
• If desired you can add a small can of finely diced olives.
• Serve hot sauce over hot pasta.