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!

1
Servings
251
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
12g
17%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
13mg
4%
Carbohydrate, by difference
25g
19%
Protein
7g
15%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
44mg
4%
Fiber, total dietary
1g
4%
Folate, total
40µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
66mg
9%
Selenium, Se
3µg
5%
Sodium, Na
253mg
17%
Water
20g
1%
Zinc, Zn
1mg
13%

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.