Seared Scallops With Jalapeno Vinaigrette Recipes

SEARED SCALLOPS WITH ORANGE-JALAPEñO SLAW

Seared Scallops with Orange-Jalapeño Slaw image

Quick-cooking scallops are the ultimate weeknight dinner, but the true star of this simple meal is bright and fresh citrus. While citrus is readily available year-round, December through March is peak citrus season.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds large scallops (about 24)
1/4 cup vegetable oil
2 1/2 teaspoons ground coriander
Kosher salt and freshly ground pepper
3 large navel oranges
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1/2 head napa cabbage, shredded
1 bunch cilantro, leaves roughly chopped
1/2 small red onion, thinly sliced
1 jalapeño pepper, sliced
1/2 cup roughly chopped unsalted roasted peanuts

Steps:

Put the scallops on a paper towel-lined plate and pat dry with more paper towels. Transfer to a medium bowl and add 1 tablespoon vegetable oil and 1 1/2 teaspoons coriander; season with salt and pepper. Toss well.
Using a sharp paring knife, slice the skin off the oranges. Working over a bowl to catch the juice, slice between the membranes of the oranges and remove the segments. Transfer the orange segments to a large bowl.
Make the dressing: Add 1 tablespoon of the orange juice to a small bowl along with the lime juice, fish sauce, remaining 1 teaspoon coriander, 2 tablespoons vegetable oil, and 1/2 teaspoon each salt and pepper. Whisk to combine and set aside. Add the cabbage, cilantro, red onion, jalapeño and peanuts to the large bowl with the oranges and set aside.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops in an even layer. Cook until golden brown on the bottom, about 3 minutes.
Flip the scallops and cook until opaque, about 2 more minutes.
Add the dressing to the cabbage-orange slaw and toss well to coat; season with salt and pepper. Divide the slaw among plates and top with the scallops.

Nutrition Facts : Calories 450, Fat 23 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 979 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 35 grams, Sugar 15 grams

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