Brandy Soaked Scallops

While growing up in Wisconsin, I noticed that most everyone loved brandy. My dad was a brandy and coke drinker for some time, and after marrying my wife, realized that her family’s drink of choice around that holiday was brandy old fashions. You walk into any supper club around town and you notice the same thing, and that the brandy is pouring. Not too long ago, I noticed that I had some brandy laying around, and quickly remembered that I had been wanting to marinate scallops in brandy, and that is just what happened.

Seared Scallops Recipe

I decided that after marinating the scallops in brandy and cilantro, that I would wrap them in thin strips of bacon, and placed them on a mixed green salad, and wow, was it ever worth it.

This simple recipe can be served as an appetizer, or as a salad, and trust me, the scallops alone are really good.

Lets get started.


  • 8 large sea scallops
  • 1 cup of brandy
  • 1 tbsp chopped cilantro
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil
  • generous pinch of salt
  • cracked black pepper
  • 4 slices of bacon, cut in half lengthwise
  • toothpicks

Begin by whisking the garlic, olive oil, brandy, cilantro, and salt and pepper. Place the scallops in a small backing dish, large enough to fit all of them, and pour in the brandy mixture. Cover and place in the refrigerator for at least four hours, or overnight.

When you are ready to make the scallops, remove them from the brandy mixture, and pat dry. Take a slice of the bacon, remember, you do not want the whole slice, but only half the slice (I can’t believe I just said that), and wrap it around the scallop, securing it by running a toothpick through the middle. Repeat.

Preheat your broiler to 500 degrees. Place these on a baking sheet, and underneath the broiler, about 6 inches away from the direct heat. Cook for about 8 minutes on each side. You should be able to get a nice sear on each side, while at the same time, getting the bacon a bit crispy.

Remove from the broiler, plate, and serve.

There is something to be said about Wisconsin, and the brandy that goes along with it!


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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