Pan-Seared Scallops with Jalapeño Citrus Vinaigrette
Pan-Seared Scallops with Jalapeño Citrus Vinaigrette balance caramelized, buttery scallops with a lively jalapeño dressing and fresh orange segments. The heat is gentle and bright, cutting through the richness while the citrus adds a juicy, sweet finish. Serve this elegant seafood dish for a quick weeknight dinner or an impressive starter at a dinner gathering.
- Prep15 mins
- Cook5 mins
- Serves4
- DifficultyMedium
- 1
Add the jalapeño, rice vinegar, olive oil, and mustard to a blender. Blend on high until fully liquefied, 1 to 2 minutes. Season with salt and black pepper.
- 2
Sprinkle the scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Add the scallops to the skillet and cook until browned, 2 to 3 minutes per side. Move them to a plate. Garnish the scallops with orange segments and drizzle the jalapeño vinaigrette on top.
- Calories 197.05 kcal Moderate
- Protein 11.24 g Good Source
- Carbs 2.42 g Moderate
- Total Fat 16.69 g High
- Saturated Fat 2.36 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 22.04 mg Moderate
- Sodium 98.03 mg Low Source
- Fiber 0.17 g Low Source
- Sugar 0.47 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 15.87 mg Low Source
- Iron 0.22 mg Low Source
- Potassium 13.56 mg Low Source
- Vitamin A 18.61 mcg_rae Low Source
- Vitamin C 6.16 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Shellfish 🦐
- Mustard