Bacon Wrapped Scallops with Bourbon Peach Glaze

~ Sharee


Bacon Wrapped Scallops with Bourbon Peach Glaze are simply amazing. I make these all of the time.



– 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) – 1/2 cup water – 1/4 cup Bourbon – 1/8 cup brown sugar – 1 and 1/2 tablespoons Bourbon – 1 teaspoon cornstarch – olive oil



StepS 1-4

– 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, 1/4 cup of bourbon, and brown sugar in a medium sauce pan. Stir the ingredients together.

StepS 5-7

– 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.

StepS 8-11

– Mix the 1 and 1/2 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.

StepS 12-14

– Place the pan of scallops in the oven and broil the scallops for about 5 to 7 minutes. – Garnish with sauce. – Serve immediately.


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