“This is an incredibly basic but extremely versatile dressing.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 307 cal
- 15%
- Fat
- 18 g
- 28%
- Carbs
- 5.9 g
- 2%
Based on a 2,000 calorie diet
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Reviews (30)
Rate This Recipe
"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. May sure your scallops and really dry - season them well and into a screami..." See moreng 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!"
mauigirl.. Intermediate not a
"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 v..." See moreinegar won hands down. Thanks for sharing!"
Babs
"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 un..." See moresalted 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."
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