4

12 Sea scallops, patted dry
• 2 tablespoons Epicurean Jalapeno Extra Virgin Olive Oil
• 1 tablespoon butter, cubed
• Salt and pepper, to taste
• ½ tablespoon lemon juice
• For the bourbon jalapeno cream sauce:
• 2 tablespoons Epicurean Picual Extra Virgin Olive Oil
• ½ jalapenos, seeded and finely diced (about ⅛ cup)
• ½ tablespoon minced garlic
• ⅛ cup bourbon whiskey
• 1 cup heavy whipping cream
• 1 tablespoon butter
• ½ teaspoon salt
• ½ teaspoon pepper
• ⅓ cup loosely packed fresh chopped cilantro

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 on each side.
3. Set cooked scallops aside on a dish.