Seared Scallops With Jalapeno Vinaigrette Recipes

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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

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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