Seared Scallops with Jalapeno Vinaigrette
This versatile jalapeno vinaigrette pairs beautifully with oranges and seared scallops.
That was really great! My first time eating scallops, too!
Great recipe Chef John!!! I added 1 clove of garlic, red onion about a tsp., a shake of dried basil, black pepper and a tsp. of agave sweetener. The direction for cooking them was perfect. I used unsalted butter and olive oil in the pan. This vinaigrette would also be good on a salad. This is why I love Allrecipes, you get so many wonderful ideas.
My husband showed me the video version of this recipe (which was fun to watch with Chef John). I knew it would be a keeper, so I went out today to buy scallops and test it out. It was every bit as delicious as we expected and was so simple to prepare, yet gave such an elegant presentation. I enjoyed the sauce - not too much kick - just enough. I would be a traditionalist with this sauce and not make any changes - I liked it the way it was. Perfection!
This is a keeper! One of the best recipes I have made in a long, long time. Perfect as is - no changes are needed at all. Make sure your scallops are really dry - season them well and into a screaming hot pan. Don't move them until you flip them. You want to get them good and crispy on the outside. So delicious! Try them - you won't regret making this recipe! Enjoy!
Delish even before adding the vinaigrette! I love recipes by Chef John.
This is a great recipe....but i experimented with the vinegar. I did one sauce with the rice vinegar per rec. I did another sauce with Trader Joe's Orange muscat champagne vinegar. The Orange muscat vinegar won hands down. Thanks for sharing!