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Closeup view of scallops topped with a cream sauce and cilantro on a white plate.

Sea Scallops in a Bourbon Jalapeno Cream Sauce

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5 from 6 reviews

  • Total Time: 20 minutes
  • Yield: 12 scallops


A simple and delicious seafood dinner (or appetizer) that tastes like you spent hours preparing it!


For the scallops:

  • 12 sea scallops, rinsed and patted dry
  • 2 tablespoons olive oil
  • 1 tablespoon butter, cubed
  • Salt and pepper
  • 1/2 tablespoon lemon juice

For the bourbon jalapeno cream sauce:

  • 2 tablespoons olive oil
  • 2 jalapenos, seeded and finely diced (about 2 tablespoons)
  • 1/2 tablespoon minced garlic
  • 2 tablespoons bourbon whiskey
  • 1 cup heavy whipping cream
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup loosely packed fresh chopped cilantro


For the scallops:

  1. Sprinkle desired amount of 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 on each side.
  3. Set cooked scallops aside on a dish.

For the bourbon jalapeno cream sauce:

  1. Heat olive oil In a saucepan over medium high heat. Add minced garlic and diced jalapenos. Saute until golden, approximately 2 minutes.
  2. Add bourbon and stir well. Cook for 1 minute.
  3. 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.
  4. 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