1 lb sea scallops
1 cup soy sauce
1 cup brown sugar
1 cup whiskey
Place soy sauce, brown sugar, and whiskey in bowl and whisk until blended. Add the scallops and marinade in the refrigerator for 1-2 hours (but no longer or the scallops will become rubbery). Saute or grill the scallops one to two minutes on each side. Do not over cook, or again they will become rubbery. It’s a shame to waste such a great marinade, so reduce the marinade and drizzle over the scallops if desired.
Chef’s note: cut the sea scallops in half, to make easier bites for guests. You can also use bay scallops, just mind the cooking time. These can be served with rice, couscous or with toothpicks as an appetizer. They are great!