Seared Scallops With Whiskey Cream Sauce

Scallops make me swoon. The only scallops I’ve ever met that I didn’t like are overcooked scallops. There is a fine line between ridiculous (as in you want to lick the plate they’re so good) and rubbery.  I love them because they’re sweet, succulent and when you sear them my knees buckle. A little butter, a little olive oil, a simple sprinkling of  sea salt and pepper and you’re halfway there.  Honestly they would be just fine like this but I am saucy ehem a sauce girl so we press forward. With whiskey. And cream. And butter. Because I love you.


You’re welcome! You can also thank Land O’Lakes. Why? Well because they’ve made things a whole lot easier in the kitchen for those of us that LURVE butter and olive oil. How you ask? They’ve COMBINED butter and olive oil and sea salt. Can you hear the music? Pretty stinking genius if you ask me! Have you tried it? I’m smitten.

EDITED TO ADD: Thank you for your entries. Contest has ended. Winner is: CARL and has been notified via email.



One lucky reader is going to receive


  • SIGNED copies of BOTH of Ree’s amazing cookbooks.
  •  3 of Ree’s favorite cooking utensils.
  • Free coupon to try Land O’Lakes Butter with Olive Oil and Sea Salt.


Leave a comment describing how you would like to use Land O’Lakes Butter with Olive Oil and Sea Salt.

For additional entries: (You MUST leave a separate comment for each entry to count)

  • Follow Land O’Lakes on Facebook and/or Twitter.
  • Follow bell’alimento on FACEBOOK
  • Follow bell’alimento on TWITTER
  • Pin one photo from this post on PINTEREST
  • Tweet This:   Win 2 @ThePioneerWoman Cookbooks, Fav Utensils & @LandOLakesKitchn Butter w/Olive Oil & Sea Salt on @bellalimento


Legal Schmegal: Giveaway is open to those 18 years and older with a US address. Contest runs August 1-8, 2012. Odds of winning depend on number of entries. One winner will be randomly selected and will be notified via email. Winner has 48 hours to reply to claim prize or alternate winner will be drawn.

Disclaimer: The author received a gift package from Land O’Lakes, including two cookbooks, a whisk, a slotted spoon, tongs and a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. One winner will receive the same gift package. All opinions are my own. Always have been. Always will be.


Seared Scallops With Whiskey Cream Sauce

What You Will Need:

  • 1 pound sea scallops, about 12 large
  • salt/pepper
  • 2 tablespoons Land O' Lakes Butter with Olive Oil & Sea Salt
  • 1/4 cup whiskey
  • 1 clove garlic - minced
  • 1/4 cup heavy whipping cream
  • chives - optional

What To Do:

  1. Pat scallops dry with a paper towel. Season with salt/pepper. Set aside.
  2. Heat a large saute pan over medium-high heat. When pan is hot add butter and melt. Add scallops. Cook for approximately 1-2 minutes until a crust has developed. Carefully flip and repeat. Remove scallops. Keep warm.
  3. Deglaze pan with whiskey. Cook until alcohol has burned off. Add garlic and cream. Cook until mixture slightly thickens.
  4. Pour sauce over scallops. Garnish with fresh chives if desired.



  1. 151
    Meghan Finley /

    I Follow bell’alimento on TWITTER @immortalb4

  2. 154

    I don’t need to be entered in the contest but wanted to say I am dying over those scallops, Paula! Wow!

  3. 155
    Ruth Naylor /

    I would love to use it in a quick stir fry with some veggies and shrimp.

  4. 156
    Ruth Naylor /

    I like Land O Lakes on fb.

  5. 157
    Ruth Naylor /

    I like you on fb.

  6. 158
    Ruth Naylor /

    I follow you on Twitter.

  7. 159
    Ruth Naylor /

    I pinned the post on Pinterest.

  8. 160
    Carl /

    So great to have won this cool prize. Thanks very much!

  9. 161

    My hubby is a huge Scallops fan and doesn’t mind Whiskey either – must make!

  10. 162
    ana /

    can i use jack daniels?

  11. 163
    Lisa Bailey /

    Made these scallops for Easter Lunch. Paired with Vegetable Paella and white wine—ohmy! Scallops were perfect and the sauce a nice touch.


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