Buzzard’s Bay Bourbon Scallops

Ready In: 20 m
Serving: 8


  • 1/2 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
  • 1/2 teaspoon cayenne pepper
  • salt and ground black pepper to taste


  1. 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.
  2. 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.

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