I expected a little more bang out of this sauce. While it was good, it needed a little more jalapeno flavor to really taste it. We also grilled our scallops to give them a little added flavor to the dish.
Sea Scallops in a Bourbon Jalapeno Cream Sauce
(Adapted from Blond Cook)
For the scallops:
12 Sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon butter, cubed
Salt and pepper, to taste
½ tablespoon lemon juice
Sprinkle salt and pepper over both sides of scallops.
Heat olive oil in a saucepan over medium high heat. Once the oil is hot, place scallops in saucepan. While scallops are cooking on the first side, add butter and lemon juice. Cook for 2-1/2 minutes on each side. (We grilled ours.)
Set cooked scallops aside on a dish.
For the bourbon jalapeno cream sauce:
2 tablespoons olive oil
2 jalapenos, seeded and finely diced (about ⅛ cup)
½ tablespoon minced garlic
⅛ cup bourbon whiskey
1 cup heavy whipping cream
1 tablespoon butter
½ teaspoon salt
½ teaspoon pepper
⅓ 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.
