An really straightforward but incredibly adaptable dressing is drizzled over the scallops.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 large jalapeño pepper, seeded and membranes removed
- ¼ cup rice vinegar
- ¼ cup olive oil
- ¼ teaspoon Dijon mustard
- salt and freshly ground black pepper to taste
- 12 large fresh sea scallops
- 1 pinch sea salt
- 1 pinch cayenne pepper
- 1 tablespoon vegetable oil
- 2 oranges, peeled and cut in between sections as segments
Instructions
- Place jalapeño, rice vinegar, olive oil, and mustard into a blender. Purée on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper.
- Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops into the skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeño vinaigrette over top.
- If you are making this for a salad dressing, increase the oil to 1/3 cup.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 0 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 472 mg |
| Sugars | 0 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and totally wonderful
I only had 1 orange, but otherwise made exactly per the instructions. I did not reduce the amount of jalapeño, but it must have been a weak jalapeño because the dressing wasn’t at all spicy. It was ok, but I wouldn’t make it again.
I LOVE this dish. So bright, fresh and flavorful. I serve it with pearl cous cous and a green vegetable. Tonight, asparagus. Better than any restaurant meal.
I made this just as directed. I made the vinaigrette early in the afternoon so it had time to rest and develop. I used a very large jalapeño. I cut up the orange sections as directed- no pith or membrane. Wow! What a fantastic combo. The mellow scallops with the fresh jalapeño vinaigrette and the sweet orange. Wonderful! Easy. Will def in make again. Thank you !!!
I made it exactly as written except I forgot to get oranges. It was great. Husband loved the jalapeño sauce! It was not hot.
Make this! So simple and delicious! I followed the recipe with the exception of substituting Cuties for oranges, because that’s what I had. I finished by topping with broccoli micro greens which complemented this fresh meal perfectly. When I make this for my family, I will serve it with rice. Would pair nicely with Sauvignon Blanc.
Easy and do good! My husband said this was the best thing I ever made:). I cooked both scallops and sea bass with this method and used the same sauce on the scallops, fish and side salad. Definitely will make many more tined. Thank you Chef John!
Very delicious, the orange slices balance well with the viniaigrette
I would thicken the jalapeno dressing. I wouldn’t use vegetable oil.
wonderful. served for valentibes dinner. followed recipe to a T. my husband wished there was more jalapeños in the sauce…but I am a wimp…so perfect for me. would highly recommend it.
It was delicious and fast. I switched the jalapeño for a small red pepper and a squirt of Siracha. Will definitely make it again!
My husband who usually drowns all fish, including scallops, in tarter sauce, lemon juice AND cocktail sauce, gave me the benefit of the doubt when I asked him to try the scallops with Jalapeno vinaigrette with orange supremes. Wasn’t sure what Chef John meant when he referred to “Orange Supremes” but a quick search on allrecipes.com found Chef’s tutorial. I also took the suggestion of a reviewer to substitute Trader Joe’s Orange Muscat Champagne Vinegar for the rice vinegar. I wholeheartedly second that suggestion!! That was the only change I made to recipe. Oh and did I tell you my husband did not even reach for the other condiments although I did set them on the table!
Wonderful meal, no changes needed.
Shut up! This is SOOOO good. This elevated my beautiful scallops to the next level. I followed this recipe exactly, except for using a combo of olive oil and butter to sear the scallops (I didn’t have vegetable oil). I starved this with Chef John’s recipe for rice pilaf (oven baked), some steamed mussels, and corn on the cob. The jalapeño sauce was great for dipping the mussels into. I also DID include the orange wedges, I think this was a great touch. Can’t wait to make this again!
I’ve made this twice and it is fantastic! No changes made to the recipe – it’s perfect!
I’ve made this twice and it is fantastic! No changes made to the recipe – it’s perfect!
Used a bag of small scallops. It was fantastic.
This is my most-requested dinner by family and RV friends! Super easy and quick. I make a twist to this by adding a little mango to the blender, and then substitute mango slices for the orange slices,and garnish with cilantro. Also, a cast iron skillet and patted dry scallops are a must.
Very tasty! The fumes from the cayenne on the scallops being seared sent me into a coughing fit, but it was totally worth it. I doubled the jalapeño, mixed champagne and rice vinegar and added an avocado to the plate along with the oranges. It was a great way to use the scallops in the freezer in this time of limited grocery shopping. Thanks for another wonderful recipe!
Loved the subtle flavor of the jalapeño dressing.
I doubled the recipe. And, used three jalapeños and it was perfect! This was delicious. We even used the vinaigrette as dressing on our salad. And, made garlic mashed potatoes. Yum