Pan Seared Scallops in Jalapeno Cream Sauce

how to saute scallopsAnytime I open a post with a ‘cooking-in-process’ picture, you know something got fucked up.


I started making this recipe on Sunday around noon.
I was a little hungry, had the urge for something light and easy, decided to do something with scallops.


So I got the music going, checked my ingredients, had the camera out and charged up. I was in perfect blogging mode.
Sounds like a good thing, what could go wrong?

Well everything was going great until about 1pm.
And then all of a sudden, the wind blowing in got colder and the skies turned real, real dark.

Like Armageddon type dark.
And then WHAP.


I’d just begun plating when the rain came down like a dark sheet and the show was over.
Because I only photograph under natural lighting.


Sorry but I just can’t with house lighting.
Those soft glow cannot.

I wrote like 3 paragraphs yelling at you about it in my How To Be A Better Blogger page.
That shit never comes out right.
And I’ll be damned if I go back to posting those yellow-orangey pictures.


And now, this is not an insult to anyone who takes pictures under house lighting so don’t pull back.
This is not an insult to you.
It’s just when you know better, you do better.

And all I needed was 10, maybe 15 mins more of light but a bitch couldn’t even get that.
I was LIVID.


So I apologize for the progressively darker pictures and the unfinished finale but I wasn’t gonna relegate either of us to oversaturated pictures.

And I’m not gonna turn this into another rant about the weather, I promise I’m not.
Because let’s face – where’s there to go?

California is in a drought.
Texas is in a flood.
June begins hurricane season for places any further south.
And who’s kidding who –  nobody fucks with Canada (love you Dominique, love you Eva)


Point is, this is a really, really good recipe.
And even though the pictures get progressively darker, this shit was bomb.
I’m talking The. Bomb.
So don’t let the lack of objective evidence stop you from making this.






Pan Seared Scallops in Jalapeno Cream Sauce


What I Used.

Many Scallops (12). 1 cup Heavy Whipped Cream. 1 tbsp Butter. 1 Jalepeno (seeded & finely diced). 1 tsp Minced Garlic. Olive Oil. Salt. Pepper. 1 tbsp Finely Chopped Cilantro.

What I Did.

Rinse & pat dry the scallops.
Then place them in a large bowl and add 1 tbsp olive oil and a light sprinkle of salt & pepper.
Mix & let stand for a few mins.

Heat 2-3 tbsp olive oil in a large saucepan over high heat.
When the oil is nice and hot, add the scallops.

Saute the scallops under med-high heat for 1 and a half mins.
Flip and saute the other side for another 1 and a half mins.
how to saute scallops
Set aside somewhere warm.


For the sauce

Heat 1 tbsp olive oil in a med saucepan.
Add in the garlic & jalapeno and saute, stirring frequently for about 1 min.

Add in the heavy cream and bring to a boil.
I used heavy coconut cream cuz I’m on that lactose shit.
Reduce heat and let simmer, uncovered for about 2 mins.

Stir in butter.
Shake in some salt & pepper.
Sir and let cook, uncovered for about 3 mins or until the sauce begins to thicken.
Remove from heat.


Serve by spooning sauce over scallops and topping with cilantro.
Then send me a pic of how it looks when you’re done so I can post that shit up here.
Seared Scallops

102 thoughts on “Pan Seared Scallops in Jalapeno Cream Sauce

    1. Yeah I’ve heard that from a lot of people.
      For me, the hardest part of getting them right was to learn to leave them alone.
      The must sear on high heat, UNTOUCHED, for that first min and a half, then you can flip.
      A min and a half is a long time and people always turn them prematurely and ‘ruin’ them but this isn’t too hard an ordeal to overcome after a couple attempts.

  1. I look back at old photos & I’m like, “the eff were you thinking???” I don’t even keep overhead lights on in the house. Lamps, natural light, or pure darkness.

    Don’t care what you say, these are making my mouth water. I NEED.

    1. You always generate the best images in my head.
      Which reminds me – do you wanna play with meat or seafood?
      If you don’t care – let’s do something with lamb then.
      Let me know …*evil laugh

      1. I almost thought I shouldn’t write thst but then I was like hey, it’s Dana! 😁
        Lamb is fantastic homie. I’m hungry already. Soz I haven’t been more helpful. It’s been one of those weeks 😝

      2. I’m just that kinda gal 😀
        Ok, so I’m gonna be running around partying in different cities for the next couple weeks (you know me), so how about we plan to publish on the 22nd.
        June 22nd ok with you?

  2. Drives me fucking INSANE that my kitchen has literally NO natural lighting. I have one tiny little window above the sink…and all the walls are all wood paneling. Yeah, serious 60s vibe. Sometimes I’ll carry the shit to the sliding doors, but even then, the patio cover provides little to no help. We do what we must though. 😉

  3. The photo of the scallops sizzling in the pan is perfect! So no worries about the final plate…like Lola says “We do what we must!” (Sometimes I go outside with my plate, props & camera just to get some light too!!) 🙂

  4. So funny, I actually loved the scallops sizzling in the pan, but you’re right, when I start with a process pic it’s because it’s all I’ve got. I hear you loud and clear. This dish still looks beautiful and delish.

  5. So let me tell you about the first time I cooked scallops.
    I’m at mt Ex’s place, w’re putting dinner together. Their dad comes in and essentially backseat drives my scallop cooking. “Oh, do this, do that” The asshole was a pro at telling other people how to cook then blaming them when they profoundly fucked up.
    So he says melt a shit ton of butter into the pan, drop the scallops in on MEDIUM LOW HEAT and they’ll cook up all nice.
    That shit tasted awful, had no color, and had absorbed so much butter is was practically bleeding grease.
    I started talking back when he came into the kitchen and I was cooking, let me tell you.

    These looks wonderful, even sans finished product photo.


    1. Hahaahahaha!!
      This cracked me up even though I know it wasn’t funny while you were going through it lol
      MED-LOW heat?? Yikes!
      I’ve been lucky to never have anyone that provided commentary while I was cooking because I know me – I would fucking go OFF.

      1. Oh, it’s hilarious in retrospect, don’t you worry.
        He knew the commentary pissed me off. But he’s the type who that just encourages him more. So glad I don’t have to deal with that family anymore. lol.

  6. Jalapeño and cream in a sauce? Oh yes please Cake. This dish is mouthwateringly good. I love the lead photo, little plump sea creatures sizzling saucily away in the pan.

  7. Love scallops. Love your blog. I’m seriously disappointed though in the lack of foul language. Could you possibly work another f-bomb or two into each post for me?? Fuckin eh!!! The only thing that makes me laugh as much as your blog language is my new favourite “team building” phrase…. “There is no I in team. But there surely is a “YOU” in C#NT!!!” (Maybe too far?? I hope not…. Lol)

    1. Naaaah, it’s never too far around here.
      I caught myself being a cunt to someone the other day.
      I had to have a quick moment of silence to collect myself before I repeated my comment to the person in a lower tone but now through gritted teeth.
      Fucking asshole.
      Hope you guys are having a good week by the way 🙂

      1. Our week has been pretty good…. I hope yours is too. Hey can I ask you another (sarcastic) question? How did you teach literacy to your blog followers?? I mean really. I love your blog. (As do others obviously) and you always have groups of people posting comments and shit like they can actually type and everything. I mean even on days when my blog gets hundreds of views there are rarely comments… So as I was asking… Was the hardest part teaching your people to type or to formulate the response to start with?? 😜

      2. My weeks going well, planning on throwing a surprise party for my friend this weekend and Thursday is currently in the way of that 😀

        How did I teach literacy?
        Hahahah, I don’t know…I mean if anyone’s illiterate, it’s me.
        I can’t get 4 words out without cursing lol, I have no fucking idea.
        I mean if I think about it, people reflect what you do.
        So like if I see someone writing a post with sentences like, “and thn i asked 4 him to cll me. He said wtf, I’m omw, #yolo”, I immediateley exit the page because writing like that is a goddamn turnoff if there ever was one.
        But if you write well, people are subliminally held to the standard of also writing well when/if they comment because they don’t want to be the outlier.

        All this is speculation of course 🙂

  8. If I had a private jet, I would fly straight to Boston. LOL. This looks so good! I LOVE scallops!!

    Ugh! Yes, indoor lighting is NOT the same. I feel your frustration, but it doesn’t change the fact that I’m still craving scallops. Haha.

      1. Hey … Was doing ok until winter and the cold crept up on me yesterday. 😁😁.
        Health has improved greatly, have a check up before the end of June and will hopefully have zero cancer.

      2. Woooohooooo!!!
        On the latter, that is.
        Fuck Winter.
        Winter sucks.
        But at least it doesn’t stick around forever over there like it does here, fucking A!

  9. Sheesh! You prolly look at my photos and puke every time then. It’s ok. You don’t have to look if you don’t want to. Love scallops no matter what the lighting! ❤

    1. Of course not!!
      Because first of all, not all your pics are under soft lights – you actually take a lot of pics on your deck.
      Secondly, I come for more than the pics, you’re a great writer and you know this lol
      And thirdly – where ELSE can I turn to for my cheese fix? Seriously, look around – NObody else 🙂
      Besides, I love you ❤ ❤

      1. Hahaha, girl please.
        Dial back a year on my archives and see what I was doing.
        I sounded like a dope trying to act like Giada de Le (however you say her last name).
        You ever remember something that made you cringe so much you start yelling? As if the sound will block out the memory?
        Yeah – I gotta shout pretty much all of 2013s post memories away.

  10. I have been there too with the natural light/photo issues. I’m actually in the midst of re-shooting some products because I was caught in this exact scenario, so I feel ya. The scallops look delish!

  11. I’m totally guilty of doing the indoor house lighting and it is SO yellow! But in the winter in Denmark it gets dark basically like ALL winter from 9am to 4pm and… yeah excuses excuses hahaha. I always think about your advice and scold myself for it, but I’m too unorganized to plan all my food posts in the weekend. Reminds me, I haven’t done one in a while! I’m trying to do this meatless thing so maybe I’ll whip up a vegetarian meal. What’s your favorite vegetarian meal? I’m getting tired of pasta!

    Danika Maia

    1. Damn for real?
      It is dark from 9AM TO 4PM?
      Try throwing a bunch of veggies into some chicken broth, season it up nicely with some spices and it’ll be the best fucking meal ever.

      Like if you heated up a quart of broth, threw like a cup of potatoes, a coupel handfuls broccoli, some butternut squash, some beans (kidney, garbanzo, whatever), some kale (cuz that shit’s awesome), maybe some seafood (meatless right? Easy to come by?)…
      Stir that shit up nice with some seasoning and make a couple chile peppers = fucking AMAZING.
      Making myself hungry just writing this.
      And you can substitute the potatoes with another starch – noodles, know what I mean 🙂

      1. That sounds so good!! Im bursting from the veggie lasagna I just made. I literally ate half a tray. There’s some leftovers. I want them too… but I feel ashamed.

      2. There is absolutely no need to be ashamed about that.
        My friend makes this pesto lasagna, you will literally slap your mother and stare at her deadpan.
        Just think how good those leftovers will be…

  12. Even with a grey sky, I think the photos still look great and I under stand about “orange photos” its just NOT ON! I can´t deal! I also do not have a problem with other people´s photos but I read your How to be a a better blogger post, I agree strongly. But kudos chica, these are not bad, the light is till good to use. Low but good. There´s detail there sooo i think you are winning here, not to mention that the cream sauce is everything you should make for me. #justsaying
    A spicy cream sauce, yes pleaseeeeeee. I will be trying this out for sure for sho!
    I wonder if I can make this with chicken!!!!! haha
    wishing you an awesome weekend twin!!! xxxxxxo

  13. A) Bless your heart for posting how to cook scallops. I cannot cook scallops for shit. They always come out like those rubbery little white erasers we used in school. FAIL.

    B) Nobody fucks with Canada. NOBODY. Ya hear??? NORTH SIIIIIIIIDE!!!!!!!!! *twists up fingers in Northern gang signs, throws on Lumberjack coat, sips maple frappucino*

  14. (1) Your photos always make me feel inadequate, these are no exception
    (2) Jalapeños, scallops, cream – could there be a more magic combination? Yet I never thought of it before. Thank you for showing a sister a life beyond salt and pepper.

  15. This recipe is bomb and easy… IDK why, but I never thought to make scallops myself. I am definitely going to make these this summer – I’ve got some learning to do. Thanks!

  16. Holy hell. I need these scallops in my life. And I feel your struggle. I’m constantly rushing home at 5:00pm, cooking up shit, styling, etc. hoping it won’t rain, or a giant cloud won’t go over, or it’ll just plain get dark out. At least the summer is a little better. Shit SUCKS in the winter.

  17. OOOOOH my god this sounds amazing and looks easy enough for even me to make. Totally need to get some scallops on my next grocery run and give this a shot.

  18. I love scallops, you can do so much in bending them to your will provided that you don’t overcook them past that 90 second window. I’ll have to employ this recipe for myself!

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