Seared Scallops with Jalapeño Vinaigrette

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Serve scallops in an easy-to-prepare, versatile dressing. If you reduce the amount of oil to ⅓ cup, the dressing can also be used for salads. For a table of sustainable seafood choices, visit

Serves 4 seared-scallops

1 large jalapeño 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
12 large fresh sea scallops
1 pinch sea salt
1 pinch cayenne pepper
1 tablespoon vegetable oil
2 oranges, peeled and cut in between sections as segments


Place jalapeño, rice vinegar, olive oil and Dijon mustard in a blender. Purée 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 jalapeño vinaigrette over the top.

Recipe submitted by Chef John.

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