Description
These Sea Scallops in Bourbon Jalapeno Cream Sauce combine tender, pan-seared scallops with a rich and creamy sauce that has just the right amount of spice. The delicate sweetness of the scallops pairs beautifully with the bold flavors of bourbon and jalapeno, while the cream sauce brings a smooth, luxurious finish. Topped with fresh cilantro, this dish has an enticing blend of savory, spicy, and fresh elements.
Ingredients
For the scallops:
12 sea scallops, rinsed and patted dry
2 tablespoons olive oil
1 tablespoon butter, cubed
Salt and pepper, to taste
½ tablespoon lemon juice
For the bourbon jalapeno cream sauce:
2 tablespoons olive oil
2 jalapenos, seeded and finely diced (about 2 tablespoons)
½ tablespoon minced garlic
2 tablespoons bourbon whiskey
1 cup heavy whipping cream
1 tablespoon butter
½ teaspoon salt
½ teaspoon pepper
⅓ cup fresh cilantro, loosely packed and chopped
Instructions
For the scallops:
Season both sides of the sea scallops with salt and pepper.
Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
Once the oil is hot, place the scallops in the pan. Add butter and lemon juice while cooking the scallops on the first side.
Sear the scallops for 2 ½ minutes on each side until they are golden brown and cooked through.
Remove scallops from the pan and set aside.
For the bourbon jalapeno cream sauce:
In the same pan, heat 2 tablespoons of olive oil over medium-high heat.
Add the minced garlic and finely diced jalapenos, and sauté for about 2 minutes until golden.
Pour in the bourbon and stir well, cooking for 1 minute to let the alcohol reduce.
Add the heavy whipping cream and bring to a simmer over medium heat.
Stir in the butter, salt, and pepper, and let the sauce simmer for an additional 2 minutes until slightly thickened.
Drizzle the cream sauce over the cooked scallops and garnish with fresh chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 420