Seared Scallops with Jalapeno Vinaigrette Recipes
Ingredients
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1 large jalapeno pepper, seeded and membranes removed
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1/4 cup rice vinegar
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1/4 cup olive oil
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1/4 teaspoon Dijon mustard
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salt and freshly ground black pepper to taste
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1 tablespoon vegetable oil
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12 large fresh sea scallops
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1 pinch sea salt
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1 pinch cayenne pepper
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2 oranges, peeled and cut in between sections as segments
Directions
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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.
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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.
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