Digby Scallops and Clams Sauteed in Canadian Whiskey
Elevate your seafood dining experience with this indulgent recipe for Digby Scallops and Clams Sautéed in Canadian Whiskey. Tender, buttery Digby scallops and fresh clams are seared to perfection, then simmered in a luscious sauce infused with the caramel depth of Canadian whiskey, garlic, shallots, and fragrant fresh herbs. The dish is brightened with a splash of lemon juice and served alongside crusty bread to soak up every drop of the luxurious, whiskey-kissed broth. Perfect for a dinner party or a romantic evening in, this quick and easy 35-minute recipe brings the authentic taste of coastal Canada right into your kitchen. Ideal for seafood lovers seeking a refined yet approachable dish, this combination of scallops, clams, and Canadian whiskey is sure to be a standout at your table!
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Recipe Information
Ingredients
- 12 large Digby scallops
- 1 pound Fresh clams
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 small Shallots, finely chopped
- 1 cup Canadian whiskey
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Fresh lemon juice
- 1 cup Chicken or seafood stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 loaf Crusty bread, for serving
Instructions
Rinse the scallops and clams under cold running water. Pat the scallops dry with paper towels, and discard any clams with cracked shells or that remain open when tapped.
In a large skillet, heat the olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes per side until golden brown. Remove the scallops from the skillet and set aside.
In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and shallots, sautéing until fragrant and translucent, about 2 minutes.
Deglaze the skillet by carefully pouring in the Canadian whiskey. Stir to scrape up any browned bits from the bottom of the pan, letting the alcohol cook off, about 1-2 minutes.
Add the clams to the skillet along with the fresh thyme, chicken or seafood stock, and a pinch of salt and black pepper. Cover the skillet with a lid and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
Return the seared scallops to the skillet, spooning some of the sauce over them to warm through.
Stir in the fresh parsley and lemon juice, then remove the skillet from the heat.
Serve the scallops and clams immediately in shallow bowls, spooning the whiskey sauce over the top. Pair with slices of crusty bread to soak up the rich, flavorful sauce. Enjoy!
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1889 mg | 82% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
