Name: Seared Scallops with Jalapeno Vinaigrette
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Jalapeno pepper, seeded and membranes removed - 1 large; Rice vinegar - ¼ cup; Olive oil - ¼ cup; Dijon mustard - ¼ teaspoon; Salt and freshly ground black pepper to taste - ¼ teaspoon; Vegetable oil - 1 tablespoon; Fresh sea scallops - 12 large; Sea salt - 1 pinch; Cayenne pepper - 1 pinch; Oranges, peeled and cut in between sections as segments - 2

Seared Scallops with Jalapeno Vinaigrette

Recipe information

Cooking:

5 min.

Servings per container:

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Ingredients for - Seared Scallops with Jalapeno Vinaigrette

1. Jalapeno pepper, seeded and membranes removed - 1 large

2. Rice vinegar - ¼ cup

3. Olive oil - ¼ cup

4. Dijon mustard - ¼ teaspoon

5. Salt and freshly ground black pepper to taste - ¼ teaspoon

6. Vegetable oil - 1 tablespoon

7. Fresh sea scallops - 12 large

8. Sea salt - 1 pinch

9. Cayenne pepper - 1 pinch

10. Oranges, peeled and cut in between sections as segments - 2

How to cook deliciously - Seared Scallops with Jalapeno Vinaigrette

1. Stage

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. Stage

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.