Seared Scallops with Jalapeno Vinaigrette


This is an incredibly basic but extremely versatile dressing.

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
4 servings


  • 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


  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.

Cook's Note:

If you are making this for a salad dressing, increase the oil to 1/3 cup.

Nutrition Facts (per serving)

307 Calories
18g Fat
6g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 307
% Daily Value *
Total Fat 18g 23%
Saturated Fat 2g 12%
Cholesterol 72mg 24%
Sodium 472mg 21%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 30g
Vitamin C 2mg 8%
Calcium 45mg 3%
Iron 4mg 22%
Potassium 488mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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