Bacon Wrapped Scallops with Bourbon Peach Glaze

• Meat

  • 6 slices Bacon

• Seafood

  • 6 Scallops, large jumbo

• Produce

  • 2 cups Peaches

• Baking & Spices

  • 1 Black pepper
  • 1/8 cup Brown sugar
  • 1 tsp Cornstarch
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil

• Beer, Wine & Liquor

  • 1/3 cup Bourbon

• Liquids

  • 1/2 cup Water

Found on savoryspicerack.com

Description

Ingredients

• 6 large jumbo scallops (cleaned and dried)
• 6 slices of bacon (I used hickory smoked bacon)
• Kosher salt
• Freshly grated black pepper
• 2 cups sliced peaches (I used frozen sliced peaches)
• ½ cup water
• ¼ cup Bourbon
• ⅛ cup brown sugar
• 1 and ½ tablespoons Bourbon
• 1 teaspoon cornstarch
• olive oil

Directions

• Set the oven to broil.
• Wrap a slice of bacon around each scallop. Trim the bacon to fit around each scallop. Secure the bacon around the scallop with a toothpick.
• Season each bacon wrapped scallop with salt and pepper. Set aside.
• Place the peaches, water, ¼ cup of bourbon, and brown sugar in a medium sauce pan. Stir the ingredients together.
• Bring the peach mixture to a boil. Then, turn down the heat to medium low, and cook the mixture for about 15 minutes. During the cooking process of this mixture - Once the peaches are soft, cut the peaches into small pieces to help release the peach flavor.
• The sauce will reduce in amount during the cooking process.
• Once you have cooked the peaches, use a strainer to drain the juice from the peaches. After draining the juice away from the peaches, place the juice back into the sauce pan.
• Mix the 1 and ½ tablespoons of bourbon with the cornstarch until the cornstarch is blended and smooth. Then add the cornstarch mixture to the peach juice.
• Cook this peach juice for about one minute, remove from heat, and set aside. (The sauce will thicken).
• Place about two tablespoons of olive oil in an oven safe pan and heat the oil on medium high heat until the oil is hot.
• Once the oil is hot, place the scallops in the pan and brown the scallops for 2 minutes on each side.
• Place the pan of scallops in the oven and broil the scallops for about 5 to 7 minutes.
• Garnish with sauce.
• Serve immediately