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!

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.

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!

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!

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!!!

Hubby actually gave this one a 5, but it was a little strong in the vinegar flavor for me. I think we will tweak it a bit to our personal tastes, but we liked it a lot and will definitely be doing it again! We had to use canned green chilis instead of a jalapeno, and chili powder instead of cayenne pepper, but it was still delicious!

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

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-middleofnowhere-PA). The only change I made was to sub yellow mustard for dijon per personal preference. Mr. LTH is a bit of sissypants when it comes to heat, so I was concerned w/the jalap vinaigrette and cayenne, but neither really added any significant heat (in fact, next time, I think I'll keep a bit of the membrane and/or seeds from the jalaps for a bit more heat). I'd never pan seared scallops before and, per usual, Chef John's directions were succinct and spot on. THANK YOU for an awesome recipe, Chef John!