Seared Scallops with Jalapeno Vinaigrette


  • 1 large jalapeno 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
  • 1 tablespoon vegetable oil
  • 12 large fresh sea scallops
  • 1 pinch sea salt
  • 1 pinch cayenne pepper
  • 2oranges, peeled and cut in between sections as segments
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Cook's Note:

    If you are making this for a salad dressing, increase the oil to 1/3 cup.

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