Pan-seared scallops served with sweet oranges and a tangy jalapeno sauce.
20 large MSC-certified scallops
2 navel oranges
1 large green jalapeno]
¼ cup white wine vinegar
¼ cup olive oil
½ tsp dry mustard powder
1 tbsp butter
fresh cilantro, to serve
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.
Kathryn Lavallee is the editor and author of Mommy Kat and Kids.