All Shrimp or scallops or both and with or without pasta.
This recipe can be made as a first course appetizer or you could add some pasta for a main course.
The scallop shells I used to hold this recipe came from a friend who was cleaning out things she never used and I volunteered to take them off her hands. I will have a perfect place to put them when I get my very large pantry (top on my list for things I wanted in our new home); but for now they are in a under the bed box until I’m ready to use them again.
There are all kinds of cute little dishes hiding under my two beds right now (until we get out of this 800 sq ft house) that I want to use for dinner guest; especially my cute little glass espresso cups that will hold some kind of yummy decadent dessert and my tiny stemmed glasses that would be a great vessel for my date nut shake or mini chocolate martinis.
My first thought for these shells was to use them for a first course appetizer with one very large scallop with some kind of sauce poured over it. There are several other sauces I want to try once I can get larger scallops. Since I couldn’t find the extra large scallops, I had to settle for sea scallops so then decided to add shrimp to the recipe.
This recipe was made for our Christmas dinner at our son and daughter-in-law’s house to go with his wonderfully prepared beef Wellington and he also made the most delicious tiramisu I’ve ever tasted.
Hope you are having a great beginning to your 2023. I’m looking forward to many home cooked meals, dinner parties, holiday parties maybe some afternoon teas or even cooking classes in our new home once it is built.
If you do to care for scallops try all shrimp for this recipe and if you do make it, leave me a comment below and let me know if you tweaked it or how your guest like the dish.
BLAST FROM THE PAST: This Funky Corn recipe would go great for an easy lunch or not too complicated dinner.
Chop cilantro and set aside for garnish.
The jalapeños and garlic get sautéed.
Add in the cream and bourbon to make sauce.
Only takes a couple of minutes to cook the shrimp.
Scallops also only take a couple of minutes. Sure wish I had been able to get the extra large scallops. I envision this recipe having one large scallop and maybe two large shrimp for a first course appetizer.
Add in the jalapeño bourbon cream sauce and stir until warm.
Plate and sprinkle with fried lettuce. For the lettuce I simply finely shredded some romaine and flash fried it. I thought it looked like seaweed.
Scallops and Shrimp in Jalapeno Bourbon Sauce
- 1 Tbsp. olive oil
- 1 Tbsp. butter cut in small pieces
- 1 1/2 tsp. lemon juice
- 1/2 lb. sea scallops
- 3/4 lb. large size shrimp shelled and deviled
- 1/3 c. cilantro chopped for garnish
- few leaves of romaine lettuce finely shredded
- Jalapeno Bourbon Cream Sauce:
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 1 c. heavy cream
- 2 Tbsp. bourbon or whiskey
- finely shredded romaine lettuce
- 2 cloves garlic finely minced
- 2 jalapeños seeded and finely diced
- salt and pepper to taste
- For the lettuce (seaweed) roll up a few leaves of the romaine and cut very thinly. Heat some oil in small pan and when hot drop the lettuce in, a small amount at a time and fry until crispy. Drain on paper towels. (If you want to just buy some nori and cut thin with scissors you can do that, but I don't care that much for nori as a garnish--sushi ok Burt not with this recipe.) Set aside for garnish.
- Sprinkle salt and pepper over both sides of scallops.
- Heat one tablespoons of the olive oil in a saucepan over medium high heat. Once the oil is hot, place scallops in saucepan. Flip scallops and cook about one minute longer. Set cooked scallops aside on a dish. Then use the remaining olive oil and cook the shrimp until just pink and then mix these with the scallops, add one tablespoon butter and lemon juice. Set this aside while you make the sauce.
- 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 and shrimp. Sprinkle with fresh chopped cilantro and use the fried lettuce (seaweed) around the edge of dish.
- Recipe was first seen at The BlondCook. I added the shrimp and garnish.