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These scallops are drizzled with an incredibly basic but extremely versatile dressing.
Ingredients
- 1 large jalape?o 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
Step 1
Place jalape?o, rice vinegar, olive oil, and mustard into a blender. Pur?e on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper.
Step 2
Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops into the skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalape?o vinaigrette over top.
Chef’s Note:
If you are making this for a salad dressing, increase the oil to 1/3 cup.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 307 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat2g | 12% |
| Cholesterol72mg | 24% |
| Sodium472mg | 21% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber0g | 0% |
| Total Sugars0g | |
| Protein30g | |
| Vitamin C2mg | 8% |
| Calcium45mg | 3% |
| Iron4mg | 22% |
| Potassium488mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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