This versatile jalapeno vinaigrette pairs beautifully with oranges and seared scallops.
Preparation Time
5 mins
Cooking Time
10 mins
Total Time
15 mins
Calories
307 Calories
Recipe Instructions
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.
Ingredients
1 tablespoon vegetable oil
¼ cup olive oil
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
¼ cup rice vinegar
¼ teaspoon Dijon mustard
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
