Garlic Jalapeno Scallops

I am having so much fun creating new dishes and recipes with all the new products I received in my recent goodie box. More Goodies To Try This time I used some of the Garlic-Jalapeno Olive Oil, and I used it to cook my scallops in.

As usual, when I am creating something brand new, I forget things, and add them in later. I play it with it until it comes out just like I want it to.

Garlic-Jalapeno Scallops

1 oz Garlic-Jalapeno Olive Oil

1/4 cup garlic butter

1 1/2 lbs sea scallops, drained, rinsed and patted dry

1 jalapeno, seeded and diced fine

1/4 bell pepper, diced fine – I used a yellow bell pepper

1 cup dry white wine

1/4 red onion, diced fine

1/4 tsp red pepper flakes, or to taste

1 TBSP garlic

salt to taste

1/2-3/4 cup heavy whipping cream

more butter to finish off the sauce

I sauteed my scallops in some garlic butter and my Garlic-Jalapeno Olive oil for about 3 minutes per side, or until they were completely cooked and lightly browned on all sides. I browned the butter, which gave the sauce a rich, rusty color and and a robust flavor.

Once the scallops are completely cooked, remove them from the heat, and set aside. Add the garlic, jalapeno and onions, along with the wine. Stand back and be careful, because once you add the wine, there is going to be a little flambe action going on.

The flame will die down in about a minute, just be careful and be safe.

Once the flame dies down, mix everything together well and bring to a boil, then reduce the heat to a simmer, and continue to cook for about 5 minutes, stirring constantly. Add the cream and incorporate well.

Mix everything together again, then add about 2 TBSP of butter into the sauce and incorporate well to make a nice, smooth and creamy finish.

Add the scallops and continue to cook just long enough for the scallops to reheat all the way through. I served mine over couscous, and added some green beans and pita bread to balance out the meal. Add some of the sauce over the scallops and enjoy. I served it with a cool, crisp chardonnay.

This dish is a definite do-over. It was so good. It had just enough kick that was balanced out with a light creamy sauce. It just melted in our mouths. Scrumptious!

Stay cool, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

10 thoughts on “Garlic Jalapeno Scallops”

      1. I showed Bruce the pictures and he said that looks wonderful. I then showed him the rest of the pictures and he was suitably impressed by the flambé.

        Liked by 1 person

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