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Scallops, Whiskey, and Mint

Scallops, Whiskey, and Mint

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Scallops, Whiskey, and Mint

Start your dinner party the right way with this scallop recipe, along with the classic cocktails to accompany this delicious appetizer. This winning dish is a sure bet — enjoy!


  • 1/2 Teaspoon sugar
  • 1 Tablespoon ground mixed peppercorns
  • Salt, to taste
  • 4 large scallops
  • 1 Teaspoon canola oil
  • 1 Tablespoon whiskey, preferably Maker's Mark
  • 2 Tablespoons unsalted butter
  • 5 mint leaves, sliced
  • 1/2 pint blackberries


Calories Per Serving476

Folate equivalent (total)64µg16%

Seared Scallops with Mint, Peas, and Bacon

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients, and 22 minutes to pull it off.

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Seared Scallops and Peas with Bacon and Mint

Bring a large saucepan of salted water to a boil over high heat. Add the peas and cook for about 2 minutes, or just until they are bright green and tender. Drain and transfer the peas to a bowl of ice water to cool. Drain well.

Heat a large heavy skillet over medium-high heat. Add the bacon and cook, stirring occasionally, for about 5 minutes, or until golden and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but a thin layer of fat from the skillet.

Add the shallots to the skillet and cook, stirring often, for about 2 minutes, or until softened. Add the peas and cook, stirring often, for about 3 minutes, or until they are heated through. Stir in the bacon and mint. Season to taste with salt and pepper. Keep warm over very low heat.

Meanwhile, season the scallops with salt and pepper. Heat another large heavy skillet over high heat until it is very hot. Add the olive oil, then add the scallops and cook for about 2 minutes, or until the underside is golden brown. Turn the scallops and cook for about 2 minutes more, or until the other side is golden brown but the scallops are still translucent when pierced in the center with the tip of a small knife. Transfer the scallops to paper towels to drain briefly.

Seared Scallops With Whisky-Mushroom Sauce

1 tbsp (15 mL) vegetable oil
4 slices bacon, finely diced
2 cups (500 mL) finely chopped cremini mushrooms (about 6 oz/175 g)
1 small clove garlic, minced
12 large scallops
Black pepper
2 tbsp (25 mL) lemon juice
¼ cup (50 mL) Canadian whisky
1 cup (250 mL) low-sodium chicken stock
¼ cup (50 mL) whipping cream
1 tsp (5 mL) finely chopped thyme leaves
Thyme sprigs

1. In a skillet large enough to hold the scallops in 1 layer, heat oil over medium heat. Add bacon cook, stirring occasionally, for 5 to 7 minutes until crisp. With a slotted spoon, remove bacon to a paper-towel-lined plate. Pour fat from skillet into a small bowl set aside. Set skillet aside but do not wash.

2. In a separate medium skillet, heat 1 tbsp (15 mL) reserved fat over medium-high heat. Add mushrooms cook, stirring often, for 5 to 7 minutes, until softened and browned. Stir in garlic cook, stirring, for 30 seconds. Remove from the heat set aside in skillet.

3. Rinse scallops pat as dry as possible with paper towels. Season with pepper. In the large skillet you used to cook the bacon, heat 2 tbsp (25 mL) reserved fat over medium-high heat. Add scallops in a single layer cook, without moving them, for 2 minutes. Turn scallops over drizzle with lemon juice. Cook for a further 1 to 2 minutes until seared and the juices are starting to caramelize on base of skillet, adjusting heat so juices do not burn. Remove scallops to a plate keep warm.

4. Add whisky to large skillet boil for about 1 minute, stirring to scrape up browned bits from bottom of skillet, until liquid is syrupy. Add stock bring to a boil over high heat. Boil for 2 to 3 minutes, until liquid is reduced to about ¾ cup (175 mL). Strain into skillet containing mushrooms stir in cream and any juices that have accumulated under scallops. Simmer for 2 to 3 minutes until sauce thickens slightly stir in thyme. Season to taste with salt and more pepper if needed. Divide sauce among 4 shallow bowls top each portion with 3 scallops. Sprinkle with bacon garnish with thyme.

Scallops with Mushrooms and Whiskey Sauce

Toss the mushrooms with the lemon juice. In a skillet, melt 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat until they start to brown, about 2 minutes. Reduce the heat to moderate and cook until the mushrooms are deeply browned, about 6 minutes. Transfer to a large plate.

Add 1 tablespoon of the butter to the skillet and melt over high heat. Add the scallops to the pan in an even layer and season with salt and pepper. Cook the scallops undisturbed until they start to brown and some juices are exuded, about 2 minutes. Stir briefly, then transfer the scallops and any accumulated juices to a bowl.

Add the remaining 1/2 tablespoon of butter and the scallions to the skillet. Cook over moderately low heat, stirring, for 1 minute. Add the whiskey and carefully ignite it with a long match. When the flames die down, add the cream, mushrooms and any juices from the scallops. Simmer the sauce until slightly reduced. Add the scallops to the sauce, season with salt and pepper and serve.

Sea Scallops with Maple Cream and Tennessee Whisky Recipe

A very special scallop dish, for a very special scallop lover!

  • extra
  • special
  • private
  • stock
  • tennessee
  • stovetop

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 ½ lbs. sea scallops, moisture pressed out
  • 1 bunch spring onions or scallions, minced
  • 6 slices bacon
  • 2 T. butter, or lite butter
  • 1 c. evaporated milk, 2% is OK
  • 3 T. good Tennessee whiskey
  • 1 t. Louisiana hot sauce
  • 1-2 T. maple syrup
  • 1 T. Wondra


  • 1 ½ lbs. sea scallops, moisture pressed out shopping list
  • 1 bunch spring onions or scallions, minced shopping list
  • 6 slices baconshopping list
  • 2 T. butter, or lite buttershopping list
  • 1 c. evaporated milk, 2% is OK shopping list
  • 3 T. good Tennessee whiskeyshopping list
  • 1 t. louisiana hot sauceshopping list
  • 1-2 T. maple syrupshopping list
  • 1 T. Wondra shopping list

How to make it

  • 1) Rinse and drain scallops and press to remove moisture.
  • 2) In a large skillet, fry bacon until tender crisp. Remove and clot.
  • 3) Remove bacon fat. Add butter. Over medium high heat, sauté scallops 2 minutes per side. Remove to a platter.
  • 4) Add reserved bacon and green onions. Saute 1 minute.
  • 5) Deglaze pan with whiskey. Add reserved scallops with any juice that accumulated.
  • 6) Add hot sauce, and evaporated milk.
  • 7) Add maple syrup a little at a time, testing for sweetness.
  • 8) Cook on low for 3 minutes.
  • 9) Add Wondra carefully and cook a minute longer, stirring.
People Who Like This Dish 4
  • grandmommyNashville, TN
  • kater328Loves Park, IL
  • ernWilmington, NC
  • bloodaxeValders, WI
  • merlinSan Francisco, CA
  • Show up here?Review or Bookmark it! ✔

Oh heavens. *swoon*. this recipe sure makes me smile. You're talking my language, Merlin - and thank you! And yes, one must use good Tennessee whiskey.

The flavors are just wonderful. I must try this soon. Great offering.

The Cook

Whisky Scallops Recipe

If I'm at a restaurant and they have scallops on the menu as an appetizer I order them EVERY SINGLE TIME. But not once have I ever made them because the idea of over or under cooking scallops stressed me right out. That is until I found this amazingly simple and fast recipe for Whisky Scallops that is so easy even this Canned Soup Mom can make them mistake-free all while guests are having their first sips of one of these Top Five Pitcher Drinks.

Of course, I just had to share with all of you because I promise that if I can make these scallops so can you.

Simply pat dry and season.

Let cook and try not to get a spoon out and eat it all!


1 LB fresh sea scallops (approx. 12 large&mdashI bought mine at my local grocery store)
Sea salt and pepper to taste
2 Tbsp. butter
1/4 cup whisky
1 clove garlic, minced
1/4 cup whipping cream

Pat scallops dry with paper towel and season with sea salt and pepper.

Heat large sauté pan over medium-high heat and add butter and garlic.

When butter is melted, add scallops in single layer. Cook for 2 minutes until crust starts to form.

Tom Kitchin whisky recipe: Scallops in the shell

Heat a heavy-bottomed pan on top of the stove and the olive oil. Sweat the shallots gently for 3-4 minutes. Add the Noilly Prat and the fish stock and continue to cook until the mixture is reduced and has a syrupy consistency. Add the cream, bring back to the boil and reduce again slightly. Season with salt and pepper, then pass through a strainer or sieve. Add the grain mustard and chopped dill.

To prepare the scallops

Slip a sharp thin knife between the shells and cut through the large white muscle tab to release one side of the shell. Pry open the shell and pull everything out. Using a spoon, neatly scoop out the meat. Separate the white meat from the outer skirt and roe (the skirt and roe can be kept for making sauces and they freeze well). Rinse the scallops and keep them in the fridge on a paper towel. Rinse the shells and pat them dry.

To assemble the dish

Sweat the carrot and leek in the vegetable oil over a low heat. Season and cook until they are soft but not browned. Allow to cool. Take 4 washed shells and divide the leeks and carrots between them. Cut the scallops in half through the middle, season and place 4 pieces on each shell. Cover with 3 tablespoons of white wine sauce and top with the other shells.

Preheat the oven to 200C/Gas Mark 6. Roll out the puff pastry and cut into thin strips. Place a pastry strip around each scallop to seal the two shells together. Gently press the pastry in place to ensure that the seal is tight and there are no holes. Brush with egg yolk and cook in the hot oven for 10 minutes until the pastry is golden brown.

Remove the scallop shells from the oven and run a sharp knife all the way around the outer crust. Serve on a bed of seaweed or some rock salt mixed with a little water to stop the shells rocking about and let your guests open the shells.

Brining scallops in a salt solution helps to more deeply season them inside, not just on the surface while retaining moisture. They are very lean in protein with little fat. Without the insulation, there’s a greater chance for them to become rubbery and dry. The saltwater adds a little extra insurance, and only take 10 minutes.

Bacon-Wrapped Scallops with Whisky-Honey Glaze. On Steak. Oh my!

It&rsquos no secret that mixing sweet with savoury is good. If you&rsquove ever tried bacon pancakes with maple syrup, you&rsquoll know where we&rsquore coming from. Today we&rsquore taking this idea to the next level, by adding seafood and whisky and serving it on a succulent piece of steak. This is your new favourite meal, and best of all, it&rsquos super easy to make. Vegetarians, you might want to look away&hellip

Cooking for two? Here&rsquos your list of ingredients:

  • Bacon, cut into strips wide enough and long enough to wrap the scallops. We used streaky bacon.
  • A dozen scallops. No, not potato cakes!
  • 2 steaks. We used Scotch fillet, of course.
  • A dash of whisky &ndash around 15ml. We used Tullibardine The Murray Quinterris.
  • More whisky, to drink with your dinner.
  • 1 teaspoon of vanilla extract.
  • 1/4 cup of raw honey.
  • 2 tablespoons of butter.
  • 2 tablespoons of brown sugar.
  • A splash of olive oil.
  • Vegetables of your choice.
  • Chopping board
  • Knife
  • Small saucepan.
  • Cooking spoon
  • Tongs
  • Large flat bottomed frying pan.
  • BBQ or grille.
  • Toothpicks &ndash one per scallop.
  • A bowl of water.
  • Plates.
  • Paper towel.
  • A whisky glass &ndash recommend a Glencairn.

First up, we don&rsquot want the toothpicks to burn, so drop them into a bowl of water to soak for a while before you start cooking.

Cut the bacon into strips, remembering the bacon will shrink a bit when it cooks, so be sure to allow for this. Add oil to your frypan and cook the bacon. Don&rsquot over cook it, you need it to remain flexible so you can wrap it around the scallops, and it will be on the heat again anyhow. Don&rsquot let it go crispy. (Unless you want to eat it now and cook another batch. Can&rsquot blame you.)

Once the bacon is cooked, place it on a piece of paper towel on a plate to drain. Leave the oil and bacon grease in the frypan.

Next, we need to make the glaze. Grab your small saucepan and sit it on the stove over a medium heat. Add the butter and brown sugar, and gently melt. Give it a good stir while it melts. Pour in the whisky and continue to stir &ndash you need to let the alcohol cook away. Give it around a minute for this to happen. Add the vanilla and stir that through, then pour in the honey. Keep stirring while this heats through.

We&rsquore not going to lie, we made double of this mixture&hellip

Wrap the bacon strips around the scallops, and secure with a toothpick. Then brush the glaze over the scallops. Turn the heat up on the frying pan and place the scallops in the pan. Try not to let those toothpicks touch the pan. If, like us, you made double of the glaze mixture, you might want to pour a little over the scallops in the pan. Be sure to save some though, you&rsquoll need it for when you serve it up. The scallops shouldn&rsquot take too long to cook, but be sure to turn them over so they get a go on both sides.

Meanwhile, you&rsquoll want your steak and veggies to be underway. We shouldn&rsquot need to be teaching you how to cook veggies by now, but we just had some steamed broccoli and carrot. This would go well with some mushrooms too. Cook your steak to your liking, we went for medium-rare.

To serve, simply put the steaks and veggies plates, place the scallops on the steaks and drizzle the remaining glaze over the top. Pour a Tullibardine The Murray Quinterris each, and enjoy!

Watch the video: Wein am Limit - Folge 244 - Das richtige Glas


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