Tuesday, June 12, 2012

You're Cooking with Bourbon!

For my husband's birthday I decided to make a menu centered around bourbon in honor of our recent trip to Kentucky. Every course was made with bourbon and turned out to be delicious! Did you know that there are more barrels of bourbon in Kentucky than people!

The first course on the menu was Bourbon Bacon Scallops, pictured below with the recipe. I don't eat seafood, but these are yummy!


    • 6 slices bacon ( 4-5 ounces, long strips of bacon)
    • 3 tablespoons minced scallions ( green onions)
    • 2 tablespoons Bourbon
    • 2 tablespoons maple syrup
    • 1 tablespoon soy sauce
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon fresh ground black pepper or 1/4 teaspoon fresh ground tricolor pepper
    • 24 large sea scallops ( about 1 1/2 pounds)
    • cooking spray
    • 4 (12 inch) metal skewers or 4 (12 inch) water-soaked bamboo skewers


  1. Heat a skillet over high temperature and sauté the bacon for 4-5 minutes, until limp and partially browned; remove from skillet, drain, and set aside to cool.
  2. In a bowl, combine the green onions, bourbon, maple syrup, soy sauce, mustard, and pepper, and stir well; remove about 2 tablespoons of marinade to another container and set aside.
  3. Add the sea scallops to the marinade in the bowl and toss gently to coat.
  4. Cover and place in refrigerator to marinate for 1 hour, stirring occasionally.
  5. Preheat your oven broiler; pan spray a broiler pan.
  6. Cut the partially cooked bacon strips into 4 sections apiece.  

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