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Scallops and Shrimp in Jalapeno Bourbon Sauce

Ingredients

  • 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

Instructions

  1. 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.
  2. Sprinkle salt and pepper over both sides of scallops.
  3. 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.
  4. FOR THE BOURBON JALAPENO CREAM SAUCE:
  5. 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.
  6. Recipe was first seen at The BlondCook. I added the shrimp and garnish.