- 1 large jalapeno pepper, seeded and membranes removed
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1/4 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
- 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.
03/21/2017
recipepes.com
Seared Scallops with Jalapeno Vinaigrette, recipe
PT15M
PT1H
5
455 calories
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