Name: Seared Scallops with Jalapeno Lime Vinaigrette
Ingredients: 1 large jalapeno pepper (minced (Remove seeds and membranes for less heat)); ¼ cup Dash of Thyme Jalapeno Lime White Balsamic Condimento; ¼ cup Dash of Thyme Extra Virgin Olive Oil; ¼ teaspoon Dijon mustard; 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)

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Seared Scallops with Jalapeno Lime Vinaigrette

Course: Appetizer

Ingredients

1 large jalapeno pepper minced (Remove seeds and membranes for less heat)
¼ cup Dash of Thyme Jalapeno Lime White Balsamic Condimento
¼ cup Dash of Thyme Extra Virgin Olive Oil
¼ teaspoon Dijon mustard
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

Instructions

Place jalapeno, 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.
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.