Seared Scallops with Jalapeno Vinaigrette recipe

All Recipes Best Recipe Seafood Shellfish Scallops

Ingredients

1 large jalapeno pepper, seeded and membranes removed
¼ cup rice vinegar
¼ cup olive oil
¼ 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

Nutrition Info

306.8 calories
carbohydrate: 5.9 g
cholesterol: 72.4 mg
fat: 18 g
fiber: 0.1 g
protein: 30.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 472 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

This is an incredibly basic but extremely versatile dressing.

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