Sweet Heat Scallops with Cilantro Lime Rice
Pan-seared scallops with a jalapeno vinaigrette dressing over cilantro lime white rice sure to please your taste buds.
This Sweet Heat Scallops with Cilantro Lime Rice offers a delightful balance of flavors. The scallops are perfectly seared with a hint of cayenne for spice, contrasting beautifully with the fresh, zesty cilantro lime rice. A drizzle of jalapeno vinaigrette adds a kick of heat, while juicy orange slices bring a burst of sweetness, creating a well-rounded and satisfying meal sure to please your taste buds.
Servings
2-4
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Ingredients
Jalapeño Vinaigrette
1 large jalapeño, seeds and membranes removed
1/4 cup rice vinegar
1/4 cup olive oil
1/4 tsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/2 tsp cayenne pepper
Rice
2 cups water
1 cup long-grain white rice, uncooked
Pinch of salt
1 shallot, finely diced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
Zest and juice of 1 lime
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1 tsp Italian seasoning blend
Scallops
12 large fresh sea scallops, rinsed and patted dry
Sea salt (or table salt, to season)
Sprinkle of cayenne pepper
Cooking oil with a high smoke point (e.g., avocado oil, grapeseed oil)
1 tablespoon butter
Finish & Serve
2 oranges, peeled and sliced (for garnish)
Instructions
Prepare the Jalapeño Vinaigrette
In a blender, combine jalapeño, rice vinegar, and olive oil. Blend until smooth. Season with Dijon mustard, salt, black pepper, and cayenne pepper. Transfer to a bowl and set aside.
Cook the Rice
In a medium saucepan, bring water to a boil. Add rice and a pinch of salt. Reduce heat to low, cover, and simmer 15 minutes or until tender. Meanwhile, in a separate bowl, mix shallot, garlic, cilantro, lime zest, lime juice, salt, pepper, red pepper flakes, and Italian seasoning. Once rice is cooked, fluff with a fork and fold in the cilantro-lime mixture. Cover to keep warm.
Cook the Scallops
Pat scallops dry. Season lightly with salt and a sprinkle of cayenne pepper. Heat a skillet over medium-high with high-smoke-point oil and butter. Once hot, sear scallops about 3 minutes per side until golden brown. Do not overcook.
Serve
Plate a bed of cilantro-lime rice. Top with scallops. Drizzle with jalapeño vinaigrette and garnish with orange slices for a refreshing citrus contrast.
Prepare the rice ingredients.
Chop the ingredients and add to a mixing bowl.
Stir together and set aside while the rice is cooking.
Add the jalapeno, Dijon mustard, olive oil, and rice vinegar to a blender.
Puree about 1-2 minutes until smooth.
Add salt and pepper and stir together.
Pour the sauce into a small dish and set aside.
Peel and slice 2 oranges.
Remove rice from heat after 15 minutes.
Add the fresh herbs and seasoning.
Stir together and cover to keep warm while cooking the scallops.
Toss the scallops to season with fine sea salt and a light coating of cayenne pepper.
Add the scallops to hot skilled and sear about 3 minutes on one side, leaving alone.
Flip and sear the other side another 2-3 minutes and remove from heat.
Plate the rice as a base and add the scallops on top.
Pour the sauce over the top and add the orange slices.
