Monday, February 8, 2010

Bourbon Nutmeg Scallop

This is something I pulled together last minute when I had the party over for food tasting. It's easy to put together and looks impressive at your dinner party. The scallops I used was local from Qualicum island just off the coast. It's slightly smaller than a lonnie in width. The Bourbon Maple Syrup is available at Dirty Apron or other specialty grocery store, but I am sure you can just use Bourbon and maple syrup separately to do the job. The nutmeg adds an amazing smoky aroma to the dish.

  • 6 Qualicum Scallops
  • 2 Tbps Bourbon Maple Syrup
  • 1 tsp nutmeg
  • 1 tsp White Pepper
  • ½ tsp Fleur del Sal
  • 1 Tbsp vegetable oil
1. Marinate Scallops in all the ingredients above, except for the oil for 10 minute.
2. Heat a non-stick pan to very hot on high heat and coat the pan with oil
3. Sear the scallops on both sides until they are slightly browned (1 minute)

After you turn off the heat, you can be naughty and add some butter into the pan allowing the scallops to be coated. I would definitely pair it with an aged bottle of German Auslese Riesling, but I am sure Chablis would do the trick too.

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