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.
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
