Ingredients
- 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
Directions
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Place jalapeño, rice vinegar, olive oil, and mustard into a blender.
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Purée on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper.
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Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat.
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Place scallops into the skillet and cook until browned, 2 to 3 minutes per side.
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Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeño vinaigrette over top.
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