This is an incredibly basic but extremely versatile dressing.

Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

307 calories; 18 g total fat; 72 mg cholesterol; 472 mg sodium. 5.9 g carbohydrates; 30.1 g protein; Full Nutrition

Reviews (130)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/14/2014
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! Read More
(64)

Most helpful critical review

Rating: 3 stars
02/19/2014
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. Read More
(5)
167 Ratings
  • 5 star values: 124
  • 4 star values: 30
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
03/14/2014
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! Read More
(64)
Rating: 5 stars
03/14/2014
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! Read More
(64)
Rating: 5 stars
06/01/2012
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! Read More
(49)
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Rating: 5 stars
05/28/2012
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. Read More
(31)
Rating: 5 stars
06/20/2012
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! Read More
(21)
Rating: 5 stars
08/13/2012
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! Read More
(14)
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Rating: 5 stars
08/25/2012
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 Read More
(11)
Rating: 5 stars
08/01/2013
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. Read More
(11)
Rating: 5 stars
06/25/2012
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! Read More
(9)
Rating: 5 stars
10/21/2012
This was awesome. I did not change a single thing and it is a 5 star recipe as is. Truly took less than 20 minutes from start (prep) to finish (eating). I included sliced avocado with the oranges as per a previous review and it was delicious!!!! Thank you Chef John. Read More
(7)
Rating: 3 stars
02/19/2014
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. Read More
(5)