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.