Recipe by Chef John
"This is an incredibly basic but extremely versatile dressing."
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jalapeno pepper, seeded and membranes removed
salt and freshly ground black pepper to taste
fresh sea scallops
oranges, peeled and cut in between sections as segments
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. May sure your scallops and 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!
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.
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!
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.
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!
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!
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Seared Scallops with Jalapeno Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 162
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