Seared Scallops with Jalapeno Vinaigrette

Seared Scallops with Jalapeno Vinaigrette

This versatile jalapeno vinaigrette pairs beautifully with oranges and seared scallops.

Rated 4.5 from 97 votes

Prep Time

5M

Total Time

15M

Servings

4 servings

What You Need

1 large jalapeno pepper, seeded and membranes removed

1/4 cup rice vinegar

1/4 cup olive oil

1/4 teaspoon Dijon mustard

salt and freshly ground black pepper to taste

1 tablespoon vegetable oil

12 large fresh sea scallops

1 pinch sea salt

1 pinch cayenne pepper

2 oranges, peeled and cut in between sections as segments

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Instructions

Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.

Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

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