Steps to Make Errazuriz Max Reserva Carménère 2014

Buzzard's Bay Bourbon Scallops

2013 vintage gold · japan wine challenge.

Recipe Summary 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.

Ingredients | Errazuriz Max Reserva Carménère 2014

½ cup butter, divided

4 fluid ounces bourbon whiskey, divided

1 tablespoon olive oil

2 pounds sea scallops, rinsed and patted dry

1 tablespoon brown sugar

½ teaspoon cayenne pepper

salt and ground black pepper to taste

Directions

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.

Info | Errazuriz Max Reserva Carménère 2014

prep: 10 mins cook: 10 mins total: 20 mins Servings: 8 Yield: 8 servings

TAG : Buzzard's Bay Bourbon Scallops

Seafood, Shellfish, Scallops,