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Seared Scallops with Jalapeno Vinaigrette

Chef John

"This is an incredibly basic but extremely versatile dressing."
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15 m servings 307 cals
Original recipe yields 4 servings


  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.


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

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Read all reviews 99
  1. 124 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 sq...

Most helpful
Most positive
Least positive

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 ...

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 mu...

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 u...

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 ...

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...

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 yo...

I don't review enough of the recipes I steal. This one knocked my socks off. Tweaked just a bit (2 cloves of garlic and double the dijon, but the rest was as written). It is subtle and wonderf...

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 b...

Delicious! The vinaigrette was nice and light and allowed the flavor of the sea scallops to shine (even my grocery store frozen dry sea scallops...all that was available in landlocked-middleofn...