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

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

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.