Recipe Details
Ingredients
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1large jalapeño pepper, seeded and membranes removed
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¼cuprice vinegar
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¼cupolive oil
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¼teaspoonDijon mustard
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salt and freshly ground black pepper to taste
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12largefresh sea scallops
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1pinchsea salt
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1pinchcayenne pepper
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1tablespoonvegetable oil
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2oranges, peeled and cut in between sections as segments
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories307 | |
| % 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.
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