Bourbon Cream Scallops

Use this sauce, brought to you by Dueling Grounds Distillery, over Legal Sea Foods Dry Day Boat Scallops for a perfect combination of seared creaminess.


  • 2 tablespoons of Olive Oil
  • 1/2 teaspoon garlic
  • 1 tablespoon tomato paste
  • 1 beef bouillon cube, crushed 
  • 2 cups of heavy cream
  • 4 ounces of Linkumpinch Bourbon
  • Dry Day Boat Scallops


  • Combine the oil, garlic, tomato paste and crushed bouillon over low heat and cook to blend the ingredients. 
  • Add the cream and then the bourbon. 
  • Bring to a low boil and stir continuously. 
  • Reduce the sauce until it has a nice creamy texture.
  • Pat scallops dry and sear over medium high heat until cooked through.
  • Drizzle with sauce.

Recipe Disclaimer:

All these recipes below contain alcohol. They should never be served to minors. Be careful around open flame with bourbon or any alcohol. It will ignite if not properly handled. 

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