Seared Scallops with Jalapeno Vinaigrette Recipe

Recipesfull introduces to you: Seafood Recipes. (Seared Scallops with Jalapeno Vinaigrette Recipe). This is an incredibly basic but extremely versatile dressing.

Brief

Prep 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 4

Yield: 4 servings

Seared Scallops with Jalapeno Vinaigrette Recipe

Ingredients

1 large jalapeno 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

1 tablespoon vegetable oil

12 large fresh sea scallops

1 pinch sea salt

1 pinch cayenne pepper

2 oranges

peeled and cut in between sections as segments

Baked Scallops

Dinner

Directions

Step 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.

Step 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.

Nutritional Information

Seared Scallops with Jalapeno Vinaigrette Recipe

Servings Per Recipe:4

Calories: 306.8

% Daily Value *

Protein: 30.1g 60%

Carbohydrates: 5.9g 2%

Dietary Fiber: 0.1g

Sugars: 0.1g

Fat: 18g 28%

Saturated Fat: 2.4g 12%

Cholesterol: 72.4mg 24%

Vitamin A Iu: 160.1IU 3%

Niacin Equivalents: 0.1mg

Vitamin C: 1.6mg 3%

Folate: 1.7mcg

Calcium: 45.1mg 5%

Iron: 3.9mg 22%

Magnesium: 2mg 1%

Potassium: 488mg 14%

Sodium: 472mg 19%

Calories From Fat: 162.4

*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.