Seared Scallops with Jalapeno Vinaigrette

Photo by Tracey H.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

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

Directions

* 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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