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Scallop and Shrimp in Bourbon Cream Sauce

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Ingredients
  

Seafood

  • 1 ½ pounds sea scallops
  • 1 ½ pounds jumbo shrimp peeled and deveined
  • seasonings I like salt, pepper, garlic powder, paprika, chipotle powder
  • 2 T. olive oil
  • 2 T. butter

Bourbon Cream Sauce

  • 1 T. butter
  • 1 large shallot, chopped
  • 4 cloves garlic, chopped
  • ¼ cup Bourbon
  • 2 cups chicken broth
  • ¼ cup half & half
  • ½ cup Parmigiano Reggiano cheese
  • 3 bunches broccolini, trimmed

Instructions
 

Seafood

  • Season seafood generously.
  • First heat 1 T. oil and 1 T. butter and sear scallops on both sides. Remove to plate.
  • Repeat with the remaining butter/oil and the shrimp to sear. Remove to same plate and keep covered while making the sauce.

Bourbon Cream Sauce

  • In the same skillet you cooked the seafood, add the butter.
  • Cook shallots and garlic a few mins on medium.
  • Add bourbon ad let it simmer down.
  • Add broth, cream and cheese.
  • Simmer on low. Add broccolini and return seafood for a few mins.
  • Serve with pasta or rice.