Maple Bourbon Scallops
Spring is the time of year around here when everyone taps trees and makes their own maple syrup. If you don’t know someone who was up all night tending their boiler, then you’re not a real New Englander. Spring is also the time of year we pull the grill out of storage and dust it off. So with the world’s best maple syrup on hand, a grill chomping at the bit and plenty of Pappy Van Winkle in the cupboard, this recipe comes naturally. It was originally meant for salmon. We think it does more justice to scallops. If you want a bit more adventure, use a cedar plank and wood-grill these scallops for some delightful three-dimensional flavor. The syrup and the bourbon combine to create a marinade that is nothing short of pure deliciousness. And of course, save some of the bourbon and pour a tipple over one of our handcrafted whiskey stones – they chill without diluting.
- 1 pound of fresh sea scallops
- 1/4 cup bourbon
- 1/4 cup maple syrup
- 2 Tbs olive oil
Lightly score the tops and bottoms of the scallops with a crosshatch pattern. Only let the knife go through the surface slightly. Whisk the liquids and seasonings together. Add the scallops and let them marinate in the liquid for 15-30 minutes. Grill at medium-high flame for 2-3 minute per side. Drizzle the remaining juices over the top while grilling. Try to only turn the scallops once. Garnish with lemon and call the family for dinner.