Scallops in an Old Fashioned Sauce
Perfectly seared sea scallops served with a rich and decadent sauce made of cherries, orange zest and some Buffalo Trace bourbon whiskey.
Equipment
- Cast iron skillet
- Cast iron griddle
- Grill preheated to 400°
- Lighter or match
Ingredients
- 6 large sea scallops defrosted if previously frozen
- ¼ cup shallots finely minced
- 2 tsp butter
- 3 slices bacon cooked crisp and chopped
- ½ cup fresh Bing cherries halved and pits removed
- 2 tbsp sour cherry jam
- 1 tsp angostura bitters
- 2 tsp smoked simple syrup
- zest of one orange
- ¼ cup chicken broth
- 2 shots Buffalo Trace bourbon whiskey
Instructions
- Preheat cast iron griddle in grill or on stove until screaming hot.
- In a small skillet, saute butter and shallots until softened.
- Stir in cherry jam, bitters, simple syrup and chicken broth. Bring to a rolling boil and allow to condense slightly. Turn down heat to low and set aside.
- Pat scallops dry with a paper towel. Season with salt. When ready to cook, swirl a bit of butter on the griddle and place scallops on buttered pan. Allow to sear without touching or moving for about 1-2 minutes. Flip and repeat with other side.
- Remove scallops to a plate and keep warm.
- Bring sauce back to a boil, stir in cherries, bacon and orange zest and stir to combine. Then add whiskey and light liquor with a lighter or match. Allow to cook until the flame burns out. Season with salt and pepper to taste.
- Pour sauce in the bottom of a serving bowl, and place scallops on top of sauce. Garnish with more orange peel and serve with a perfect Old Fashioned cocktail.