This is a keeper! One of the best recipes I have made in a long, long time. Perfect as is - no changes are needed at all. Make sure your scallops are really dry - season them well and into a screaming hot pan. Don't move them until you flip them. You want to get them good and crispy on the outside. So delicious! Try them - you won't regret making this recipe! Enjoy!
This is a great recipe....but i experimented with the vinegar. I did one sauce with the rice vinegar per rec. I did another sauce with Trader Joe's Orange muscat champagne vinegar. The Orange muscat vinegar won hands down. Thanks for sharing!
Great recipe Chef John!!! I added 1 clove of garlic red onion about a tsp. a shake of dried basil black pepper and a tsp. of agave sweetener. The direction for cooking them was perfect. I used unsalted butter and olive oil in the pan. This vinaigrette would also be good on a salad. This is why I love Allrecipes you get so many wonderful ideas.
This was AMAZING! I prepared this for our 31st wedding anniversary dinner tonight for the two of us. I used Bab's (below) additions and substituted a Tangerine flavored balsamic vinegar for the rice one and 1 oz. of jar jalapenos drained, to save time on a fresh one. I served the seared fresh scallops with chilled sliced avocado wedges and orange sections with the dressing drizzled over generously. On the side , baked asagio cheese asparagus and tomatoes, with soft warm garlic bread to soak up the remaining vinaigrette! Hubby gave me a 5 STAR rating! It was well worth the high cost for fresh dry scallops!
Following the recipe exactly provided us with a delightful dinner! The vinaigrette was a delicious companion to the delicate scallops and oranges. This recipe perfectly illustrates why John is a chef and I am a cook: I simply carried out what the chef designed. I would never have thought of this combination of flavors but I am certainly glad he did!
I am so excited about the outcome of this recipe. Fantastic. The flavors explode in your mouth. I live on the shore so I was lucky enough to get scallops fresh off the boat! Make sure you dry your scallops before seasoning. Also don't season ahead of time as the scallops will dry out. Season right before the scallops hit the hot pan. I did strain the vinaigrette. Excellent! Thank You Chef John
I don't review enough of the recipes I steal. This one knocked my socks off. Tweaked just a bit (2 cloves of garlic and double the dijon, but the rest was as written). It is subtle and wonderful. My wife and I decided the perfect sides would be a nice alfredo pasta and some green beans with pine nuts and a bit of lemon zest. Restaurant quality.
Delicious! The vinaigrette was nice and light and allowed the flavor of the sea scallops to shine (even my grocery store frozen dry sea scallops...all that was available in landlocked-middleofnowhere-PA). The only change I made was to sub yellow mustard for dijon per personal preference. Mr. LTH is a bit of sissypants when it comes to heat, so I was concerned w/the jalap vinaigrette and cayenne, but neither really added any significant heat (in fact, next time, I think I'll keep a bit of the membrane and/or seeds from the jalaps for a bit more heat). I'd never pan seared scallops before and, per usual, Chef John's directions were succinct and spot on. THANK YOU for an awesome recipe, Chef John!
I made this using jumbo shrimp and it was delicious. I took the advice of the too vinegar tasting folks and used some orange juice with the rice vinegar. and used 1.5 jalapeños and a tomatillo. My husband and I decided to keep this recipe.
I tasted the Vinegrette before adding to the scallops - glad I did because the vinegar flavor was too overpowering for my likging.So I improvised and mixed up another vinegrette subbing fresh squeezed lemon for the rice wine vinegar and added a few flakes of crushed red pepper.
