I changed this up a little by using shrimp that I grilled instead of scallops. I also left out the cilantro and just added some fresh spinach to the pasta. Overall it was good and I would make this recipe again.
Shrimp in a Bourbon Jalapeno Cream Sauce
(Adapted from The Blond Cook)
For the bourbon jalapeno cream sauce:
2 tablespoons olive oil
2 jalapenos, seeded and finely diced (about 1/8 cup)
1/2 tablespoon minced garlic
1/8 cup bourbon whiskey
1 cup heavy whipping cream
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup loosely packed fresh chopped cilantro
Heat olive oil In a saucepan over medium high heat.
Add minced garlic and diced jalapenos.
Sauté until golden, approximately 2 minutes. Add bourbon and stir well. Cook for 1 minute.
Add heavy whipping cream and bring to a simmer over medium heat.
Stir in butter, salt and pepper. Simmer for an additional 2 minutes, or until cream sauce is slightly thickened.
Drizzle cream sauce over cooked scallops. Sprinkle with fresh chopped cilantro. (I used grilled shrimp instead.)
