Prep Time: 15 mins | Cook Time: 5 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

DIRECTIONS:

• Place jalapeño, rice vinegar, olive oil, and mustard into a 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 Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeño vinaigrette over top.

Notes:

If you are making this for a salad dressing, increase the oil to 1/3 cup.

Recipe Source: allrecipes.com