We don't eat a lot of seafood in our household, mainly because Adam can't stand most of it. The only thing he'll tolerate are prawns and tuna (or as he calls it "sea-chicken") which is a shame because this would have to be one of my all-time favourite recipes - probably because of the booze.
Ingredients
1/2 kg of fresh sea scallops
1/4 cup Bourbon
1/4 cup maple syrup
2 tbs olive oil
Salt & Pepper to taste
Putting it all together
Crosshatch score the tops and bottoms of the scallops with shallow slices (don't go too deep).
Ingredients
1/2 kg of fresh sea scallops
1/4 cup Bourbon
1/4 cup maple syrup
2 tbs olive oil
Salt & Pepper to taste
Putting it all together
Crosshatch score the tops and bottoms of the scallops with shallow slices (don't go too deep).
Whisk the liquids and seasonings together and pour over the scallops, letting them marinate for 30-40 minutes in the fridge.
Saute them on a medium-high heat for 2-3 minute per side.
Plate them, drizzle the pan juices over the top and serve with a green beans and a light balsamic vinaigrette.
Best served with a Bourbon Cooler (a shot of bourbon, a squeeze of lemon wedge, on ice in a tumbler and topped up with soda), because why the heck not!