Perfectly seared scallops with a golden crust are paired with a zesty jalapeno vinaigrette that adds just the right amount of heat. Elegant and fresh, this dish is a show-stopping appetizer or light main that’s quick to prepare and packed with flavor.
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 of sea salt
- 1 pinch of cayenne pepper
- 2 oranges, peeled and cut in between sections as segments
Instructions
Steps:
- 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. 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.
