Scallops, Whiskey, and Mint

Scallops, Whiskey, and Mint
Staff Writer
Scallops, Whiskey, and Mint

Chantelle Marie

Scallops, Whiskey, and Mint

Start your dinner party the right way with this scallop recipe, along with the classic cocktails to accompany this delicious appetizer. This winning dish is a sure bet — enjoy!

Ingredients

  • 1/2  Teaspoon  sugar
  • 1  Tablespoon  ground mixed peppercorns
  • Salt, to taste
  • large scallops
  • 1  Teaspoon  canola oil
  • 1  Tablespoon  whiskey, preferably Maker's Mark
  • 2  Tablespoons  unsalted butter
  • mint leaves, sliced
  • 1/2  pint blackberries

Directions

In a small bowl, combine the sugar, ground mixed peppercorns, and salt, to taste. Season the scallops with this mixture.

Heat the canola oil in a medium-sized sauté pan over high heat until almost smoking. Add the scallops. Once caramelized on one side, flip them and continue cooking until crispy golden brown on both sides. 

Deglaze with the whiskey off the heat, return the pan to the stove, and step back while the alcohol burns off. Slowly stir in the butter. When the butter has melted almost entirely, add the mint and blackberries.

Nutritional Facts

Total Fat
24g
34%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
10mg
3%
Carbohydrate, by difference
13g
10%
Protein
6g
13%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
26mg
3%
Choline, total
15mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
19µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
65mg
20%
Niacin
1mg
7%
Phosphorus, P
136mg
19%
Selenium, Se
5µg
9%
Sodium, Na
106mg
7%
Water
21g
1%
Zinc, Zn
2mg
25%

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.