Ingredients
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1 large jalapeño pepper, seeded and membranes removed
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¼ cup rice vinegar
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¼ cup olive oil
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¼ teaspoon Dijon mustard
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salt and freshly ground black pepper to taste
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12 large fresh sea scallops
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1 pinch sea salt
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1 pinch cayenne pepper
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1 tablespoon vegetable oil
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2 oranges, peeled and cut in between sections as segments
Directions
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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.
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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.
Chef's Note:
If you are making this for a salad dressing, increase the oil to 1/3 cup.
Nutrition Facts (per serving)
307 | Calories |
18g | Fat |
6g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 307 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 2g | 12% |
Cholesterol 72mg | 24% |
Sodium 472mg | 21% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 30g | 60% |
Vitamin C 2mg | 2% |
Calcium 45mg | 3% |
Iron 4mg | 22% |
Potassium 488mg | 10% |
* 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.