Seared Scallops with Jalapeño Vinaigrette
Recipe by John Mitzewich from allrecipes.com
Dinner 20 Mins.
Ingredients
4
4 servings
- •1 large jalapeno pepper, seeded and membranes removed
- •0.25 cup rice vinegar
- •0.25 cup olive oil
- •0.25 teaspoon Dijon mustard
- •salt and freshly ground black pepper to taste
- •12 large fresh sea scallops
- •1 pinch sea salt
- •1 pinch cayenne pepper
- •1 tablespoon vegetable oil
- •2 oranges, peeled and cut in between sections as segments
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 307
- Carbohydrate: 6g
- Fat: 18g
- Fiber: 0g
- Protein: 30g
- Sugar: 0g
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