For the scallops:
Sprinkle salt and pepper over both sides of scallops.
Heat olive oil in a saucepan over medium-high heat. Once hot, place scallops in the pan.
Add butter and lemon juice while scallops cook on the first side. Cook for 2 ½ minutes on each side.
Set cooked scallops aside on a dish.
For the bourbon jalapeno cream sauce:
Heat olive oil in a saucepan over medium-high heat. Add minced garlic and diced jalapenos. Sauté until golden, about 2 minutes.
Add bourbon and stir well. Cook for 1 minute.
Add heavy whipping cream, butter, salt, and pepper. Bring to a simmer over medium heat and simmer for 2 more minutes, or until sauce is slightly thickened.
Drizzle cream sauce over cooked scallops and sprinkle with fresh chopped cilantro.