Seared Scallops with Orange Supremes and Jalapeno Vinaigrette

Seared Scallops with Orange Supremes and Jalapeno Vinaigrette

Ingredients:

2 navel oranges
1 jalapeno pepper, seeded, any white membranes removed
1/4 cup rice vinegar
1/4 cup regular or light olive oil (extra virgin may be too strongly flavored for this subtly flavored dish)
1/4 tsp Dijon mustard
salt and pepper to taste
1 tablespoon vegetable oil
12 large fresh scallops, look for "day-boat" and/or "dry-pack" for best quality

Preparation:
Use a sharp knife to trim off the rinds of both oranges. Be sure to cut all the way down to the flesh. Use a small sharp knife to cut in between the membranes to remove the orange sections (also known as "supremes"). Set aside, and reserve 1 tablespoon of the fresh orange juice.

Add the jalapeno pepper, rice vinegar, olive oil, Dijon, and tablespoon of orange juice to a blender. Blend on high until completely liquefied. Season with salt and pepper to taste, and reserve.