Seared Scallops with Jalapeno Vinaigrette

When you are spending ten beautiful days along the coast, sea food naturally dominates the selections. And what dominated the selection also filters into the meals I cannot wait to get home to cook. No rush to return to work, but a deep desire to return to the kitchen – soon! Unfortunately, one of the draw backs to a vacation are all those late nights at the office playing catch up. It will take a while to get back into the rhythm and routine of daily life. In the meantime, I’m continuing to enjoy a break from reality and explore all those wonderful recipes tucked away for safe keeping in my “try soon” collection.

This recipe from Chef John was featured in Allrecipes Magazine. It is so basic, so simple and yet so packed with flavor, I need to ask myself what in the world have I been waiting for? Wait no more, this gem is going on the menu board just as soon as possible.

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

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.

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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