Seared Scallops with Jalapeno Vinaigrette
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Seared Scallops with Jalapeno Vinaigrette

Made  times
Chef John 23830

"This is an incredibly basic but extremely versatile dressing."
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15 m servings 307 cals
Serving size has been adjusted!

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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 103 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...

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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...

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...

Nice change of pace from my normal scallop recipes. Best of course with really good oranges, or you can omit the oranges in my opinion.

I think I just died and went to heaven!!!

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