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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)

 

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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.

 

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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.

 

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Sauté until golden, approximately 2 minutes.

 

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Add bourbon and stir well. Cook for 1 minute.

 

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Add heavy whipping cream and bring to a simmer over medium heat.

 

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Stir in butter, salt and pepper. Simmer for an additional 2 minutes, or until cream sauce is slightly thickened.

 

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Drizzle cream sauce over cooked scallops. Sprinkle with fresh chopped cilantro.

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