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TrayH

Seared Scallops with Jalapeno Vinaigrette

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Rate this recipe 4.6/5 (7 Votes)

Ingredients

  • 1 large jalapeno pepper, seeded and membranes removed
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 12 large fresh sea scallops
  • 1 pinch sea salt
  • 1 pinch cayenne pepper
  • 2 oranges, peeled and cut in between sections as segments

Details

Adapted from allrecipes.com

Preparation

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.

* Season scallops with sea salt and cayenne pepper.(Note: Pat scallops dry with paper towel before seasoning; otherwise they "weep" and stick to skillet)

* Heat vegetable oil in a skillet over high heat. Place scallops in 12 inch skillet (Note: If you don't have a large 12 inch skillet, then cook in two batches; otherwise they'll crowd in pan and steam instead of brown) 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: vinaigrette is excellent on chicken and fish too.

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