Tangy Jalapeno Scallops

• Gluten free
• Paleo

• Seafood

  • 20 Msc-certified large scallops

• Produce

  • 1 Cilantro, fresh
  • 1 Jalapeno, large
  • 2 Navel oranges

• Condiments

  • 1/2 tsp Mustard powder, dry

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1/4 cup White wine vinegar

• Dairy

  • 1 tbsp Butter

Found on mommykatandkids.com

Description

Ingredients

• 20 MSC-certified large scallops
• 2 navel oranges
• 1 large jalapeno
• ¼ cup white wine vinegar
• ¼ cup olive oil
• ½ tsp. dry mustard powder
• 1 tbsp. butter
• fresh cilantro, to serve

Directions

• Cut jalapeno in half and remove seeds and membrane. Combine jalapeno, vinegar, olive oil and mustard powder in blender or food processor until liquefied.
• Peel oranges and cut into individual segments. Arrange on four plates.
• Melt butter in saucepan over medium-high heat. Season scallops with salt and pepper.
• Fry scallops in saucepan for about five minutes, flipping once during cooking, until done.
• Place five scallops on each plate and drizzle with jalapeno sauce. Garnish with cilantro and serve.