Seared Scallops with Jalapeño Vinaigrette

By allrecipes - John Mitzewich

Print Recipe
  • 1 large jalapeño pepper, seeded and membranes removed
  • ¼ cup rice vinegar
  • ¼ cup olive oil
  • ¼ teaspoon Dijon mustard
  • salt and freshly ground black pepper to taste
  • 12 large fresh sea scallops
  • 1 pinch sea salt
  • 1 pinch cayenne pepper
  • 1 tablespoon vegetable oil
  • 2 oranges, peeled and cut in between sections as segments

  1. Place jalapeño, rice vinegar, olive oil, and mustard into a blender.

  2. Purée on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper.

  3. Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat.

  4. Place scallops into the skillet and cook until browned, 2 to 3 minutes per side.

  5. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeño vinaigrette over top.

 

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