Keys Seared Scallops With Jalapeno Vinaigrette

These perfectly seared scallops are drizzled with a simple yet versatile jalapeño vinaigrette. The creamy sweetness of orange segments contrasts beautifully with the heat of jalapeño, making this dish a flavorful choice for any occasion. 

Prep Time: 15 mins Cook Time: 5 mins Servings: 12–14 

Ingredients 

1. 2 large jalapeño peppers, seeded and membranes removed 

2. ½ cup rice vinegar 

3. ½ cup olive oil 

4. ½ teaspoon Dijon mustard 

5. Salt and freshly ground black pepper to taste 

6. 24 large fresh sea scallops (or 12-14 servings of smaller scallops) 

7. 2 pinches sea salt 

8. 2 pinches cayenne pepper 

9. 2 tablespoons vegetable oil 

10. 4 oranges, peeled and cut into segments

Directions 

1. Make the vinaigrette: Place jalapeños, rice vinegar, olive oil, and Dijon mustard into a blender. Purée on high until the mixture is completely liquefied, about 1 to 2 minutes. Season with salt and black pepper to taste. 

2. Prepare the scallops: Season the scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place the scallops into the skillet and cook until browned, about 2 to 3 minutes per side. Transfer to a plate. 

3. Garnish: Top the seared scallops with the fresh orange segments and drizzle the jalapeño vinaigrette over the scallops. 

Chef's Note 

If you're using the vinaigrette as a salad dressing, simply increase the oil to 1/3 cup for a smoother texture.

Suggestions 

11. To add a twist, consider replacing the orange segments with fresh mango slices and garnish with cilantro for a tropical variation. 

12. For a different flavor, try adding a bit of fresh lime juice to the vinaigrette for an extra zing. 

13. Pair the seared scallops with a side of couscous, rice, or a green vegetable such as asparagus for a well-rounded meal. 

14. The vinaigrette also makes a great addition to other seafood dishes or even as a dipping sauce for grilled shrimp.