This cocktail is one I came across on Facebook this morning and I can’t wait to make it. It’s reminiscent of a cocktail I enjoy called Nuts N Berries, that recipe is below.
Nuts N Berries
You will need Bailey’s Irish Creme, Chambord, club soda, crushed ice, a shot glass and a tall glass.
Fill your glass half full with crushed ice.
Fill a shot glass with Bailey’s, pour over ice.
Fill a shot glass with Chambord, pour over ice and Bailey’s.
Fill the remainder of the glass with club soda. Stir with a straw and enjoy this refreshing cocktail.
As a twist for both cocktails, substitute the club soda and use a scoop of softened vanilla ice cream; add all ingredients to a blender for a delicious Hummer-type drink.
Though I featured this post one year ago, it remains one of my signature recipes and one that we are having again tonight while ringing in 2016. It’s a tradition but also, it’s an amazing and delicious dish and so here it is once again! I hope you’ll try it!
Happy New Year!
Spence and I have spent 24 New Year’s Eves together. At some point I came across this recipe that sounded decadent, festive and delicious. The first few New Year’s Eves I made this as an appetizer/first course, then onto lobster tails and maybe even fondue as the night progressed. Too much food, too rich and the star here was the Scallops Chambord. Fast forward, our holiday routine now firmly established, Scallops Chambord is the whole meal! This year I prepped 4 skewers but decided to prepare two of them first, then about an hour later, two more. This was brilliant as we savored them over the evening with a fire blazing, Prosecco and later a special bottle of Champagne. I use most cookbooks as a “guide” so this represents my version which is better than the original in my humble opinion (patting myself on the back now).
Scallops Chambord
20-24 sea scallops
5-6 slices of bacon (not thick cut)
Rinse the scallops and rest on paper towels, blot the top. Stretch the 5-6 pieces of bacon, just pulling gently to lengthen. Cut each slice in half. Prepare a broiler pan and four skewers. Wrap the bacon around each scallop so that there is a complete wrap with a little overlap. Thread onto skewers, keeping space in between them. Set aside.
Ingredients for the sauce
Regular Cut Bacon
Sea Scallops prepped
Chambord Sauce
1 c seedless black raspberry preserves
1/4 c honey
1/4 c Chambord liqueur
In a small saucepan, add the preserves, honey and Chambord liqueur. Stir together on a very low heat to melt the preserves and honey together and incorporate the Chambord. You’ll want it to reduce sufficiently to coat a spoon. I usually make the sauce earlier in the day to assure the consistency is right.
Set oven to broil. Place the broiler pan with skewers in on an upper rack. Set your timer for 10 minutes but watch the scallops during the process – your oven may be hotter than mine. Remove, flip the skewers and return to the broiler for 3-5 minutes – again, you want the bacon cooked but not burned.
While the scallops are broiling, ladle your sauce onto the plate as shown above. When the scallops emerge from the oven, remove them and set onto the plate. At this point, I pour Spence and I a glass of Prosecco which we enjoy with our plated Scallops Chambord.
Chef’s Note: If you can’t find black raspberry preserves, a perfectly good substitute is seedless red raspberry preserves.
