Seared Scallops With Jalapeno Vinaigrette

• 1 large jalapeno pepper, seeded and membranes removed
• 1/4 cup rice vinegar
• 1/4 cup olive oil
• 1/4 teaspoon Dijon mustard
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 12 large fresh sea scallops
• 1 pinch sea salt
• 1 pinch cayenne pepper
• 2 oranges, peeled and cut in between sections as segments

1. Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
2. Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

jalapeno pepper, rice vinegar, olive oil, dijon mustard, salt, vegetable oil, salt, cayenne pepper, oranges

Taken from www.allrecipes.com/recipe/222400/seared-scallops-with-jalapeno-vinaigrette/ (may not work)