Sea Scallops In A Bourbon-Jalapeno Cream Sauce

• 12 sea scallops patted dry
• 2 tablespoons EVOO
• 1 tablespoon butter cubed
• salt
• 1/2 tablespoon lemon juice
• 2 tablespoons EVOO
• 2 jalapenos seeded and finely diced
• 1/2 tablespoon minced garlic
• 1/8 cup bourbon
• 1 cup heavy whipping cream
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup chopped cilantro loosely packed

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.

evoo, butter, salt, lemon juice, evoo, garlic, bourbon, heavy whipping cream, butter, salt, pepper, cilantro loosely

Taken from www.yummly.com/recipe/Sea-Scallops-in-a-Bourbon-Jalapeno-Cream-Sauce-1079274 (may not work)