Scallops With Orange And Jalapeno
Instructions
1. Use a sharp knife to trim off the rinds of both oranges. Be sure to cut all the way down to the flesh. Use a small sharp knife to cut in between the membranes to remove the orange sections (also known as "supremes"). Set aside, and reserve 1 tablespoon of the fresh orange juice.
2. Add the jalapeno pepper, rice vinegar, olive oil, Dijon, and tablespoon of orange juice to a blender. Blend on high until completely liquefied. Season with salt and pepper to taste, and reserve.
3. Season the scallops on both sides with salt and pepper. Preheat a large, non-stick skillet on high heat. Add the vegetable oil, and as soon as you see the first wisp of smoke, add the scallops. Sear for about 2-3 minutes per side, or until just cooked through.
4. Divide the scallops on to four warm plates, scatter with the orange segments, and drizzle over the jalapeno vinaigrette.
