SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

By Charlotteg

Ingredients

• 1 lg jalapeno pepper seeded
• 1/4 cup rice wine vinegar
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp vegetable oil
• 12 lg fresh sea scallops
• 1 pinch sea salt
• 1 pinch cayenne pepper (substitute blackened seasoning)
• 2 oranges, peeled and cut in between sections as segments

Preparation

Step 1

Place jalapeno, rice wine vinegar, olive oil and Dijon mustard in a blender. Puree on high until mixture is complete liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.

Pat scallops dry. 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.

Note: Added juice from oranges to strained dressing.