Ensure scallops are very dry before searing to achieve a proper crust. Do not overcrowd the pan when searing; work in batches if necessary. Grapeseed oil has a high smoke point and is ideal for searing, but vegetable oil can be substituted. Taste the vinaigrette and adjust seasoning as needed; add a touch of honey for sweetness if desired.
Seared Scallops with Jalapeño Vinaigrette
-
PREP TIME15 mins
-
COOK TIME5 mins
-
TOTAL TIME20 mins
-
SERVING4 People
-
VIEWS557
Succulent sea scallops, kissed by a searing heat and awakened by a vibrant jalapeño vinaigrette. This dish is a symphony of textures and flavors, where the sweetness of oranges dances with the subtle spice of jalapeño.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate6 g
-
Cholesterol72 mg
-
Fiber0 g
-
Protein30 g
-
Saturated Fat2 g
-
Sodium472 mg
-
Sugar0 g
-
Fat18 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 3 mins Prepare the Jalapeño Vinaigrette: In a high-speed blender, combine the jalapeño, rice vinegar, olive oil, and Dijon mustard. Purée until smooth and emulsified, about 1-2 minutes. Season to taste with salt and pepper. Set aside.
02 Step
Recipe View 2 mins Season the Scallops: Gently pat the scallops dry with paper towels. This is crucial for achieving a good sear. Season with sea salt and cayenne pepper.
03 Step
Recipe View 8 mins Sear the Scallops: Heat grapeseed oil in a heavy-bottomed skillet (cast iron is ideal) over high heat until shimmering. Carefully place the scallops in the hot pan, ensuring they are not overcrowded. Sear for 2-3 minutes per side, until a golden-brown crust forms. Avoid moving the scallops during searing to allow for optimal caramelization.
04 Step
Recipe View 2 mins Assemble and Serve: Transfer the seared scallops to a serving plate. Arrange orange segments around the scallops. Drizzle generously with the jalapeño vinaigrette. Serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Astrid Stiedemann
Mar 20, 2025I was a little hesitant about the jalapeño, but it added just the right amount of heat. I will definitely be making this again.
Edythe Durganschiller
Jun 13, 2024This recipe is a total game-changer! The jalapeño vinaigrette is so flavorful and surprisingly easy to make.
Willie Hamilltromp
May 29, 2024Such a restaurant-quality dish, but so easy to make at home. Thank you for sharing!
Dayne Schmitt
Sep 27, 2023I substituted lime juice for the rice wine vinegar and it was amazing!
Edd Vandervort
Aug 20, 2023The best scallop recipe I've ever tried!
Joshuah Koelpin
May 5, 2023The scallops were perfectly seared, thanks to the tip about patting them dry. My family loved this dish!