Celebrating Bourbon: Bourbon & Brown Sugar Glazed Scallops

Galt House Hotel Executive Chef Brian Riddle stopped by WHAS 11’s Great Day Live! to talk Bourbon and show this Bourbon & Brown Sugar Glazed Scallops with Butternut Squash “Fettuccine,” Caramelized Cipollini Onions, Baby Watercress and Sorghum Vinaigrette.  Watch the segment here.  You can order it in RIVUE Restaurant and Lounge, or try it out at home with this recipe:

Bourbon and Brown Sugar Glazed Scallops

1/2 cup bourbon
1/2 cup brown sugar
1/2 cup stone ground mustard
1 tablespoon olive oil
4 ea. large scallops

Mix bourbon, sugar and mustard together, pour over scallops, marinate for one hour.

Heat a heavy bottom skillet over medium heat.  Sautee scallops in olive oil turning once until medium rare, about three minutes.

Butternut Squash Fettuccine

1 medium-sized butternut squash
2 tablespoons unsalted butter

Peel squash, split in half and remove seeds, using a Japanese mandolin, slice 1/8 inch thick pieces.

Heat a heavy bottom skillet over medium heat.  Add butter and allow to cook until butter solids have browned.  Toss in 3 cups of the butternut squash and gently cook until it has softened, being careful not to break it up.

Caramelized Cipollini Onions

4 cipollini onions peeled
1 tablespoon olive oil

Heat a skillet over high heat.  Add oil and saute onions until they are golden brown and tender.

Sorghum Vinaigrette

1/2 cup Sorghum
1/4 cup soy sauce
1 tablespoon sherry vinegar

Mix ingredients together.