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Seared Scallops with Jalapeno Vinaigrette

Reviewed: 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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