Scallops in Jalapeno Cream Sauce
I pan-seared some scallops last night and served this sauce over them. It was delicious -- I think the sauce would be good over shrimp or chicken as well. The sauce had a little heat, but the cream really tempers the spiciness of the jalapeņos. I would have added some minced fresh cilantro before serving, but my cilantro had turned to green mush in the veggie drawer.:sad:
JALAPEŅO CREAM SAUCE
2 tbsp unsalted butter
1/2 cup minced shallots
1/2 cup dry white wine
1 cup heavy whipping cream
2 to 3 pickled jalapeņo chiles, diced
1 tbsp pickling liquid from, or to taste
Salt and fresh ground pepper to taste
In a medium saucepan, melt the butter over medium heat. Add shallots and cook until soft. Add white wine and cook until reduced to 1 Tbsp. Add cream and diced jalapenos and simmer until sauce is reduced by about one-third. Stir in pickling liquid, and salt and pepper to taste.
That sounds great to me!
Sounds wonderful - I bet it would be good with other types of fish, too. I just got a box of Orange Roughy fillets, and think this will be a good match with that.
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