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

Read Reviews (29)

"This is an incredibly basic but extremely versatile dressing." — Chef John

Directions

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.
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.

Kitchen-Friendly View

PREP 5 mins
COOK 10 mins
READY IN 15 mins

Footnotes

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

Reviews More Reviews

Most Helpful Positive Review

May 26, 2012

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!

—Baking Nana

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Most Helpful Critical Review

Jul 05, 2012

Scallops were good but the sauce turned into a green vinegar sauce, nothing else. If you don't like the taste of vinegar, stay away from this one.

—sohee

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35 Ratings

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!

—mauigirl.. Intermediate not a

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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.

—Babs

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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!

—Bibi

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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!

—Julie

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Nov 06, 2012

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.

—Lucky Noodles NOT a

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May 28, 2012

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

—Virginia

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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.

Nutritional Information

Seared Scallops with Jalapeno Vinaigrette

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 307
Calories from Fat: 162

% Daily Value *
Total Fat 18g 28 %
Saturated Fat 2.4g 12 %
Cholesterol 72mg 24 %
Sodium 530mg 21 %
** Potassium 488mg 14 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 0.1g < 1 %
Protein 30.1g 60 %
Sugars 0.1g
Vitamin A 3 %
Vitamin C 3 %
Calcium 6 %
Iron 39 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate < 1 %

* 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.