Scallops, Whiskey, and Mint Recipe


Nutrition

Cal/Serving: 477
Daily Value: 24%

High-Fiber
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat29g45%
Saturated15g76%
Trans1g0%
Carbs26g9%
Fiber9g38%
Sugars9g0%
Protein22g45%
Cholesterol99mg33%
Sodium634mg26%
Calcium89mg9%
Magnesium77mg19%
Potassium661mg19%
Iron2mg12%
Zinc2mg16%
Vitamin A1071IU21%
Vitamin C30mg51%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg4%
Niacin (B3)2mg11%
Vitamin B60mg9%
Folic Acid (B9)64µg16%
Vitamin B122µg38%
Vitamin D0µg0%
Vitamin E3mg16%
Vitamin K45µg56%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Scallops, Whiskey, and Mint
Chantelle Marie

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!

5
Ratings4

INGREDIENTS

  • 1/2 teaspoon sugar
  • 1 tablespoon ground mixed peppercorns
  • Salt, to taste
  • 4 large scallops
  • 1 teaspoon canola oil
  • 1 tablespoon whiskey, preferably Maker's Mark
  • 2 tablespoons unsalted butter
  • 5 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.

Recipe Details

Servings: 1
Cuisine: American

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