Easily recognized by its distinctive bottle shape and black label, Jack Daniels Tennessee Whiskey is one of the most popular whiskeys in the world. The unique flavor of Jack Daniels Tennessee Whiskey is developed by the whiskey being filtered through sugar maple charcoal before the aging process begins at the Jack Daniels distillery located in Lynchburg Tennessee. Oddly enough, the county that is home to one of the world`s most famous distilleries is a dry county.
Besides Jack Daniels being a favorite drink for many whiskey drinkers, over the years it`s distinctive taste has found its way into many recipes in home kitchens, restaurants and commercially bottled BBQ and cooking sauces.
Ingredients
- 1 tsp olive oil
- 6 strips of bacon, finely chopped
- 2 1/2 cups portobello mushrooms chopped
- 2 cloves garlic, minced
- 12 large fresh scallops ( not frozen)
- 2 tbsp lemon juice
- 1/4 cup Jack Daniels Tennessee Whiskey
- 1 cup chicken stock / broth
- 1/4 cup heavy cream
- 1 tsp finely chopped fresh thyme
- salt and fresh cracked black pepper
Method
Step 1
- Heat olive oil over medium heat in a frying pan large enough to hold all twelve scallops. Add chopped bacon and cook, stirring occasionally until bacon is crisp.
- Remove bacon and place on a paper towel lined bowl to drain off excess fat.
- Pour remaining fat from the pan into a small bowl and set aside. Set aside the pan as well, but do not wash it.
Step 2
- In a separate frying pan, heat 1 tbsp of the reserved fat. Add the chopped mushrooms and cook until they are soft and browned. Stir in minced garlic and cook for one minute.
- Remove the pan from heat and set aside
Step 3
- Thoroughly rinse scallops and pat as dry as possible with paper towel or a clean kitchen towel. Season with salt and pepper.
- In the frying pan used to cook the bacon, heat 1 1/2 tbsp of the reserved fat to medium heat.
- When the fat is hot, add the scallops and cook about. 2 - 2 1/2 minutes.
- Flip scallops over, drizzle with the lemon juice and allow to cook for another 2 minutes or until the liquids in the pan begin to caramelize.
- Remove the scallops from the pan and keep warm on a covered plate.
Step 4
- Add Jack Daniels Tennessee Whiskey to the skillet that was used to cook the scallops and boil gently for one minute, stirring constantly to remove any browned pieces of bacon and scallop (these will add flavor to the sauce)
- When the whiskey has thickened slightly, add the chicken stock / broth and boil over medium high heat until it has reduced to about 3/4 of a cup.
- Pour the whiskey sauce into the second frying pan that contains the cooked mushrooms.
- Add heavy cream and cook over low heat for 3/4 minutes or until the sauce has thickened just slightly then stir in the thyme.
- Season again with salt and black pepper if necessary.
- Divide the Jack Daniels sauce between 4 shallow bowls and place 3 scallops in each bowl.
- Sprinkle with the crispy bacon before serving.
These delicious Seared Jack Daniels scallops are also excellent when served over linguine or angel hair pasta. With the addition of a quick salad and crusty Italian garlic bread it serves as a complete meal.
Laurie Pizans - I am a wife and the mother of three grown children and one silly yellow dog. I quit work a few years back due to health problems, but work ...
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