Seared Scallops with Jalapeno Vinaigrette recipe
All Recipes Seafood Shellfish Scallops
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 sea salt 1 pinch cayenne pepper 2 oranges, peeled and cut in between sections as segments
Nutrition Info
- 306.8 caloriescarbohydrate: 5.9 gcholesterol: 72.4 mgfat: 18 gfiber: 0.1 gprotein: 30.1 gsaturatedFat: 2.4 gservingSize: -sodium: 472 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Seared Scallops with Jalapeno Vinaigrette
Directions
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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.