Seared Scallops with Jalapeno Vinaigrette

« This is an incredibly basic but extremely versatile dressing. »


  • 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 scallop
  • 1 pinch sea salt
  • 1 pinch cayenne pepper
  • 2 oranges, peeled and cut in between sections as segments


Prep : 5  m   Cook : 10  m   Ready In : 15  m


  1. 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. 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.
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