Search thousands of recipes reviewed by home cooks like you.

Seared Scallops with Jalapeno Vinaigrette

Seared Scallops with Jalapeno Vinaigrette

  • Prep

  • Cook

  • Ready In

Chef John

This is an incredibly basic but extremely versatile dressing.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Baking Nana
40
3/14/2014

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!

mauigirl
29
6/1/2012

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!

Babs
21
5/28/2012

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.