white vermouth

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Sautéed Scallops

unsalted butter

sea scallops, patted dry

Kosher salt,

dry white vermouth

parsley,

Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.

Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

A sweet cherry cocktail with bourbon and honey brandy that we have smoked with cherry wood.

The Smoked Cherry - A Bourbon and Brandy Cocktail

bourbon

honey brandy

vermouth blanco

bar spoon or Tbsp Campari

lemon juice

sage simple syrup

cherry bitters

cherry wood for smoking

https://mediavine-res.cloudinary.com/video/upload/qukmzm4frbsfcnyheoe3.mp4

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Sautéed Scallops

The Smoked Cherry - A Bourbon and B...

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