This tasty scallop dish does double duty as both a main course (serves 4) and an appetizer.
Instructions
Melt in Your Mouth Flavor from the Sea
1. Chop 1 green onion into small pieces until you have 4 tablespoons. Put these into a large mixing bowl.
2. Add 3 tablespoons of bourbon (I recommend Jack Daniels for this), 3 tablespoons of maple syrup, 1 tablespoon of mustard, and 1 tablespoon of soy sauce to the onions and blend together. This constitutes the marinade for the scallops and should be prepared an hour before you plan to start cooking so that the scallops will have time to become deliciously infused with the bourbon/maple syrup flavor.
3. Rinse the scallops in cold water, pat dry, and place in the bowl with the marinade. Stir very gently (or use your fingers!) to make sure each scallop gets coated with marinade. Place plastic wrap over the top of the bowl and refrigerate for an hour. After 30 minutes, take the bowl out to stir again and redistribute the marinade that has gone to the bottom of the bowl. Cover and return to refrigerator.
4. Soak the bamboo skewers for an hour in a flat pan filled with cold water so that they are completely covered. This step can be performed at the same time the scallops are chilling out in the marinade.
5. Set your oven to "broil" and prep your broiler pan with non-stick cooking spray.
6. Remove the marinating scallops from the refrigerator and thread 4 at a time on each skewer, leaving at least 3/4 of an inch between each one so they don't stick together during cooking. Place the skewered scallops on the broiler pan and place in oven.
7. Broil for 8-10 minutes. If you are going to be serving the scallops as an entree, you can use this broiling time to make 2 cups of cooked white rice. If you are serving them as an appetizer, guests can either help themselves from a decorative plate or you can prepare individual small plates, remove the scallops from the skewers and nestle 2 or 3 atop a small bed of red or green lettuce leaves.
Tags: cold water, maple syrup, scallops from, with marinade