Seared Scallops with Jalapeno Vinaigrette Recipe - Allrecipes.com
Seared Scallops with Jalapeno Vinaigrette Recipe
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Seared Scallops with Jalapeno Vinaigrette
See how to make quick-and-easy seared scallops in a mild jalapeño vinaigrette. See more
  • READY IN 15 mins

Seared Scallops with Jalapeno Vinaigrette

Recipe by  

"This is an incredibly basic but extremely versatile dressing."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. 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.
  2. 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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Footnotes

  • Cook's Note:
  • If you are making this for a salad dressing, increase the oil to 1/3 cup.
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Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2014

This is a keeper! One of the best recipes I have made in a long, long time. Perfect as is - no changes are needed at all. Make sure your scallops are really dry - season them well and into a screaming hot pan. Don't move them until you flip them. You want to get them good and crispy on the outside. So delicious! Try them - you won't regret making this recipe! Enjoy!

 
Most Helpful Critical Review
Feb 19, 2014

I tasted the Vinegrette before adding to the scallops - glad I did because the vinegar flavor was too overpowering for my likging.So I improvised and mixed up another vinegrette subbing fresh squeezed lemon for the rice wine vinegar and added a few flakes of crushed red pepper.

 
Jun 01, 2012

This is a great recipe....but i experimented with the vinegar. I did one sauce with the rice vinegar per rec. I did another sauce with Trader Joe's Orange muscat champagne vinegar. The Orange muscat vinegar won hands down. Thanks for sharing!

 
May 28, 2012

Great recipe Chef John!!! I added 1 clove of garlic, red onion about a tsp., a shake of dried basil, black pepper and a tsp. of agave sweetener. The direction for cooking them was perfect. I used unsalted butter and olive oil in the pan. This vinaigrette would also be good on a salad. This is why I love Allrecipes, you get so many wonderful ideas.

 
Jun 20, 2012

This was AMAZING! I prepared this for our 31st wedding anniversary dinner tonight for the two of us. I used Bab's (below) additions and substituted a Tangerine flavored balsamic vinegar for the rice one and 1 oz. of jar jalapenos drained, to save time on a fresh one. I served the seared fresh scallops with chilled sliced avocado wedges and orange sections with the dressing drizzled over generously. On the side , baked asagio cheese asparagus and tomatoes, with soft warm garlic bread to soak up the remaining vinaigrette! Hubby gave me a 5 STAR rating! It was well worth the high cost for fresh dry scallops!

 
Aug 13, 2012

Following the recipe exactly provided us with a delightful dinner! The vinaigrette was a delicious companion to the delicate scallops and oranges. This recipe perfectly illustrates why John is a chef and I am a cook: I simply carried out what the chef designed. I would never have thought of this combination of flavors, but I am certainly glad he did!

 
Aug 25, 2012

I am so excited about the outcome of this recipe. Fantastic. The flavors explode in your mouth. I live on the shore so I was lucky enough to get scallops fresh off the boat! Make sure you dry your scallops before seasoning. Also don't season ahead of time as the scallops will dry out. Season right before the scallops hit the hot pan. I did strain the vinaigrette. Excellent! Thank You Chef John

 
Dec 10, 2012

Family loved it. Used this an inspiration for scallops & pasta.I used a 5T less than 1/4 c rice vinegar but added 5T lime juice to make 1/4c. Added 1 more fresh jalapeno & minced garlic. Then breaded the scallops w/Italian bread crumbs, garlic powder, pepper, salt & parmesean cheese. Breaded & sauteed in pan w/ EVOO & butter 2-3min/side. Meanwhile cooked my pasta-set aside. In pan added this vinaigrette recipe to jar of Alfredo sauce; added garlic, basil, parsley, oregano, parmesean cheese & a little milk to mix. Added pasta & still a little tart. As scallops cooked added to pasta & added scallop pan scrapings to pasta (oil/bread crumbs cut the tartness). We like spice so a dash of red pepper flakes to kick it up. Served w/garlic bread & salad. Good even w/ frozen scallops.

 

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Nutrition

  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 530 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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