The world’s first sugar-free, gluten-free, and American-made vodka family, Devotion Vodka, is used in this jalapeo vodka drink. For anyone with dietary limitations, this drink recipe is ideal. Adults over the age of 21 can treat themselves to a refreshing rendition of one of their favorite speciality cocktails as July 4th celebrations and BBQs get underway.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 10 g |
| Sodium | 272 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I scaled this recipe don for 2. A little on the sweeter side. I used crushed red pepper because I was out of cayenne. I made sure not to overdo the liquids; my scallops seared just fine. Make sure you keep the heat up to get that nice sear!
Great recipe!! Awesome sauce!
Great recipe. Like others I only cook the scallops in oil then add the sauce when plating. I also use hot honey instead of the brown sugar and cayenne. And I use half soy half roast beef base in place of all of the soy sauce. Some of the best scallops I’ve ever ate!
I did sear the scallops in the olive oil and 1 tbs. of butter first. Removed them from the pan and added everything else. Once alcohol burned off I added the scallops again for one minute to heat up. Next time I will cut back on the butter as sauce was oily burnt delicious
Will definitely make again. It was so very good. If you don’t like too much sweet, like me, you might want to cut the brown sugar in half. My husband is still commenting on how good dinner was.
High heat for the proper sear. Loved the bourbon.
Made these with roasted veggies. Yes I will make again
Taste was great. Medium high for the sauce as too high — the sauce separated and the brown sugar clumped.
Tasty and sweet
Bake some sweet potatoes and serve the scallops on top. With the sauce and scallops, best sweet potatoes ever!
It was fantastic. I made as directed. Served it with orzo and a side of green beans. Awesome. My husband said it’s master chef quality menu. It’s on my permit list to fix again and again.
The sauce didn’t turn out, so I’ll try it again.
Excellent, light and flavorful. Served over Orzo and spinach. I would recommend doubling sauce after the initial searing.
This was so good, easy and fast! The only change I would make is to not bother throwing out the first sauce. After I took the scallops out, I added the rest of the ingredients and had lots of sauce. Delicious over fettuccine!
I made it. Ok. No way to brown in the liquid n just ok. Wont do again. Not sure where you get al these get reviews
Over Jasmine rice with veggies, good meal.
Excellent. Left the bourbon out in while cooking the scallops, but still awesome!!!
Easy & delicious. I added spinach (as I saw in the picture) and served it over polenta.
Absolutely incredible. I don’t know if the bourbon is necessary in the first cook or not, but it doesn’t hurt. Just make sure to cook out all the liquid and drain it well the first round. The second round is heaven. Great sauce.
Wow! That was fabulous!! I only had a pound of scallops, but made the same amount of sauce as directed in #1, then put less butter, but all the other ingredients as directed, except I just put 2 dashes of cayenne instead of what the recipe called for (we like a little heat, but it was subtle which was perfect for us). I had brown rice cooking ahead, and cooked up some chard. I put the scallops over the cooked chard, then the sauce over that, then put that over the rice. AND as someone had mentioned pecans….I toasted some pecan halves and put them on top. That made it extra super delicious!! Thanks for this delicious recipe!!
love it!