Sea Scallops In A Bourbon-Jalapeno Cream Sauce – a delicious recipe with EVOO, butter, salt, lemon juice, EVOO, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Sprinkle salt and pepper over both sides of scallops.
2
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 per side. Set aside.
3
Heat EVOO in a saucepan over medium high heat. Add minced garlic and diced jalapenos. Saute until golden, approximately 2 minutes.
4
Add bourbon and stir well. Cook for 1 minute. Add 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.
5
Drizzle cream sauce over scallops. Sprinkle with fresh cilantro.
264
kcal
Calories
27
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 12 sea scallops patted dry, 2 tablespoons EVOO, 1 tablespoon butter cubed, salt, and more.
Yes, Sea Scallops In A Bourbon-Jalapeno Cream Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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