I moved to the coast of NC when I was 12 years old (not from too far away, though). Little did I know this little place by the sea would be my favorite spot in the world, and I am proud to call it my home.
One reason is because I have access to fresh, local seafood so I can make recipes like this one for Sea Scallops in a Bourbon Jalapeno Cream Sauce!
Besides, anything with seafood and bourbon HAS to be good… right?!
Every year since I’ve lived here, without fail, I visit the North Carolina Seafood Festival. Seafood is our life here; it’s what drives our economy. The NC Seafood Festival recognizes the importance of seafood to my home in eastern North Carolina. The proceeds of the festival are donated to Carteret County non-profit groups that help with the event.
So now… after 25 years straight of attending this awesome festival… I have the total privilege of being a judge at the Chef’s Competition.
There’s also a Chef’s Tent on the Saturday of the festival that features chefs preparing seafood dishes right before your eyes using fresh local ingredients. While browsing the recipes to be featured this year, I fell in love with the idea of cooking (and eating!) this dish that is going to be prepared by Chef David Greenleaf of Windandsea Restaurant: Sea Scallops in a Jalapeno Cream Sauce.
I decided to make it, and added a little bourbon to the cream sauce… oh my word! And I cannot wait to see how Chef David prepares it.
Can you tell I’m a little excited?
So it’s probably understood that I eat a TON at the festival every year. That’s okay, though because I always run the Twin Bridges 8K Road Race that’s also an event of the NC Seafood Festival.
I’m sure it burns the 5,000 calories that I consume there, so it’s all good.
About this recipe: I just added a basic cream sauce with bourbon to finely diced jalapenos and minced garlic. I drizzled it over seared sea scallops and threw a little chopped fresh cilantro on top. Pretty simple, but looks and tastes like you spent an eternity preparing it.
Enjoy!
PrintSea Scallops in a Bourbon Jalapeno Cream Sauce
- Total Time: 20 minutes
- Yield: 12 scallops
Description
A simple and delicious seafood dinner (or appetizer) that tastes like you spent hours preparing it!
Ingredients
For the scallops:
- 12 sea scallops, rinsed and patted dry
- 2 tablespoons olive oil
- 1 tablespoon butter, cubed
- Salt and pepper
- 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
- â…“ cup loosely packed fresh chopped cilantro
Instructions
For the scallops:
- Sprinkle desired amount of 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 ½ minutes on each side.
- Set cooked scallops aside on a dish.
For the bourbon jalapeno cream sauce:
- Heat olive oil In a saucepan over medium high heat. Add minced garlic and diced jalapenos. Saute 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Saute
- Cuisine: American
Dtronick
This sauce is amazing! We used the leftovers on salmon filets the next night.
I am considering pork tenderloin…chicken, maybe steak. SO GOOD!!!!
Amy
Hi, making this recipe tonight! What wine would you pair with this?
Amy
Hi Amy, I like to serve it with pasta and a garden salad. Hope you enjoy it! 🙂
Amy
Great, choice pasta, however what wine?
Amy
I’d personally pair with a white wine, but any wine you’d like!
Dana
I just got some scallops and I was searching for a new way to prepare them and this sauce sounds amazing! Do you think I could substitute the cream with coconut milk for a dairy free version? I imagine I’d need to use a little flour as a thickening agent but I wonder if it would work
Amy
Hi Dana, I’ve read that coconut milk can be substituted for heavy cream in recipes, but I haven’t tested this recipe using coconut milk so I can’t say with 100% certainty how it will turn out. Let us know if you try it!
Karen
Love this dish! I use coconut milk instead of heavy cream and works just fine I also add bacon when I’ve got it laying around!!! One of my favorites thank you!@
Lolly
I’m planning on making this on Friday. My husband brought home a package of bay scallops. Any reason why they wouldn’t work?
Amy
Hi Lolly, I haven’t tested this recipe using bay scallops, but I wouldn’t hesitate to try! You’d have to adjust the cooking time since bay scallops are smaller. Let us know how it turns out! 🙂
Adele Aiken
I’m thinking this sauce would be heavenly over salmon
Amy @ The Blond Cook
Great idea, Adele – Yes it would be! 🙂
Kathy
What a fabulous recipe. I didnt change a thing, also very easy to make, with such an elegant name. Will definately make again
Michael
The sauce was very good.
Amy @ The Blond Cook
Thanks, Michael! So happy you enjoyed it! 🙂