Seared Scallops with Jalapeño Vinaigrette
Description
Chef John's seared scallops and oranges are coated with a versatile jalapeño vinaigrette that's so good, you may want to make it as a stand-alone salad dressing!
Ingredients
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1 large jalapeno pepper, seeded and membranes removed
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1/4 cup rice vinegar
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1/4 cup olive oil
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1/4 teaspoon Dijon mustard
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salt and freshly ground black pepper to taste
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12 large fresh sea scallops
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1 pinch sea salt
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1 pinch cayenne pepper
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1 tablespoon vegetable oil
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2 oranges, peeled and cut in between sections as segments
Directions
1
Place jalapeño, rice vinegar, olive oil, and mustard into a blender. Purée on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper.
2
Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops into the skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeño vinaigrette over top.