Seared Scallops with Jalapeno & Citrus Vinaigrette

Seared Scallops with Jalapeno & Citrus Vinaigrette

Nothing brightens up seafood better than a nice citrus vinaigrette like this. The subtle citrus notes from the Blood Orange olive oil balance beautifully with the vibrant fruity and acidic undertones of the Pinot Nero Balsamic.


  • 12 large Fresh scallops
  • 1/4 cup + 1 Tbsp. LG Blood Orange Infused Olive Oil
  • 1/4 cup LG Pinot Nero Rose Balsamic
  • 1/4 tsp. Dijon mustard
  • 1 small Jalapeno
  • 1/2 Garlic clove, minced
  • 4 Tbsp. Cilantro, finely chopped
  • Salt & Pepper to taste 


  1. Place jalapeno, Blood Orange Oil, Pinot Nero Balsamic, Dijon, garlic and cilantro in a blender and puree until smooth. Add salt & pepper and adjust to taste.
  2. Heat 1 tablespoon of the Blood orange oil in a skillet over high heat. Cook scallops until nicely browned, 2-3 minutes each side.
  3. Transfer to serving plate and drizzle with the spicy citrus vinaigrette. Serve over a bed of lettuce for a light salad.

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