Scallops Jalapeño Recipe
Fresh jumbo sea scallops prepared in a citrus cream sauce with tarragon, sherry and finely chopped jalapeños.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Jalapeño
Finely chop the jalapeño pepper, removing seeds for less heat. Set aside.
- 2
Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt and black pepper. Sear the scallops for about 2-3 minutes on each side until golden brown. Remove and set aside.
- 3
Make the Citrus Cream Sauce
In the same skillet, add the sherry wine and allow it to reduce for about 1 minute. Then, add the heavy cream, chopped jalapeño, and tarragon. Stir and simmer for 2-3 minutes until the sauce thickens slightly.
- 4
