Seared Scallops with Jalapeño Vinaigrette

Seared Scallops with Jalapeño Vinaigrette

Chef John's seared scallops and oranges are coated with a versatile jalapeño vinaigrette that's so good, you may want to make it as a stand-alone salad dressing!

Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
307 Calories

Recipe Instructions

Step 1
Place jalapeño, rice vinegar, olive oil, and mustard into a blender. Purée on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper.
Step 2
Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops into the skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeño vinaigrette over top.
Seared Scallops with Jalapeño Vinaigrette
Seared Scallops with Jalapeño Vinaigrette
Seared Scallops with Jalapeño Vinaigrette
Seared Scallops with Jalapeño Vinaigrette

Ingredients

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

Categories

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