Recipes Seafood Shellfish Scallops Seared Scallops with Jalapeno Vinaigrette 4.6 (182) 144 Reviews 43 Photos This is an incredibly basic but extremely versatile dressing. Recipe by Chef John Updated on March 5, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 43 43 43 43 Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 Directions 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. Cook's Note: If you are making this for a salad dressing, increase the oil to 1/3 cup. I Made It Print Nutrition Facts (per serving) 307 Calories 18g Fat 6g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved