Best Butter Rum Scallops Recipes

BUZZARD'S BAY BOURBON SCALLOPS

Buzzard's Bay Bourbon Scallops image

This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of wilted greens like Swiss or rainbow chard.

Provided by Doug Matthews

Categories Seafood Shellfish Scallops

Time 20m

Yield 8

Number Of Ingredients 7

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

Steps:

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 362.9 calories, Carbohydrate 13.4 g, Cholesterol 103.4 mg, Fat 23.4 g, Fiber 0.4 g, Protein 15.8 g, SaturatedFat 9.6 g, Sodium 272 mg, Sugar 2.4 g

SCALLOPS WITH ORANGE-BUTTER SAUCE

Scallops with Orange-Butter Sauce image

This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
1/4 pound sea scallops, patted dry, tough ligament on side removed
Salt and pepper
1 orange, peel and pith removed, flesh cut into segments, juice squeezed from membranes
2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 tablespoon unsalted butter
2 tablespoons minced fresh chives
Cooked couscous, for serving

Steps:

In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.

Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g

RUM BUTTER

Rum Butter image

Traditional family recipe made at Christmas. Adjust sugar, spices, and rum as desired. Can be used on toast, crackers, or put into baked tart shells. Put in sterilized jars and can be frozen or stored in fridge for a few weeks. Number of servings depend on the purpose the spread is used for.

Provided by Phoebe

Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes

Time 10m

Yield 25

Number Of Ingredients 5

Ingredients

1 pound brown sugar
1 cup butter, melted
½ cup dark rum
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

Steps:

Blend brown sugar, butter, rum, nutmeg, and cinnamon in a food processor or blender until evenly combined.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 17.9 g, Cholesterol 19.5 mg, Fat 7.4 g, Protein 0.1 g, SaturatedFat 4.7 g, Sodium 57.4 mg, Sugar 17.6 g